Lemons and Lemonade

As lemons are to lemonade, so is liver to pate.

Such is my discovery after collecting the organs from a graveyard of chickens.

After a dead-end search for pate, I heeded a suggestion from a Facebook post, and took myself off to the local market.

After locating the ‘butcher’ among a football field full of dead flesh, we ‘spoke’ in gestures.

Pointing to the quarry,I did a quick calculation, rifled around, and waved a 20k VND note ( ~ NZD 1.35 ) at her,

When she handed back a small knapsack full of the stuff, I realised that haggling over quantity wouldn’t work.


So after cooking up a small batch, I froze the rest.

Yesterday I attempted pate. Olive oil and butter,heat slowly. Throw in some raw ginger.Add some finely chopped mustard greens. A bit of soy sauce, and cook slowly.

Cool, then chill or freeze.

The result? Beautiful! But a little more like mince than pate.

Good for 4 or 5 meals, and that’s only the quarter of it. Enough vitamin B12 for Africa.

Obviously further refinement is needed, but it’s a start.

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