4 tablespoons of butter or margarine
1 tablespoon of finely chopped onion
1 minced garlic clove
48 raw and shelled Cameroes
1/4 cup of Cognac
1 cup of fresh tomatoes, peeled and diced
1 tablespoon of finely chopped salsa
salt and pepper to taste
4 tablespoons of butter or margarine
1 tablespoon of finely chopped onion
1 minced garlic clove
48 raw and shelled Cameroes
1/4 cup of Cognac
1 cup of fresh tomatoes, peeled and diced
1 tablespoon of finely chopped salsa
salt and pepper to taste
Heat a skillet over medium heat and lightly brown the butter or margarine
Add the onion, garlic, and Cameroes, stirring with a spoon for 2 minutes
Pour in the Cognac and ignite
Shake the skillet
Add the tomatoes and salsa, season to taste, and serve
Serve immediately.
