1 medium camel
1 large lamb
20 medium chickens
2 kilos almonds, sliced
60 eggs
1 kilo pistachio nuts
2 kilos pine nuts
Salt to taste
12 kilos rice
110 gallons water
5 Tbsps. black pepper

Skin, trim and clean the camel, lamb and chickens; boil until tender. Cook rice. Fry nuts until brown; mix with rice. Boil and peel eggs. Stuff chickens with eggs and rice. Stuff lamb with 5 chickens and some rice. Stuff camel with lamb and rice. Broil in large enough oven until brown. Spread remaining mixed rice on a large tray, put camel on top. Place remaining chickens around camel. Decorate rice with eggs and nuts. Serves 100-150 people. This is a genuine recipe used in the Republique of DuMali.