Porcupines with marinara from Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-Generation Farmer (page 145) by Matthew Raiford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on January 04, 2022

    Made this and was extremely disappointed. It's been years since I last tossed something I'd cooked, but that's what happened this time. Was it ever tested before the book went to print? The recipe calls for 20 minutes of cooking once the meatballs are placed in the (uncooked, room temperature) sauce. It says the rice will be al dente but at that point it was absolutely crunchy. In retrospect, that's not surprising. Rice takes about 20 minutes to cook when you cook it simply in boiling liquid. In this case it was buried in meatballs. Comparable recipes call for an hour or more. Worse, there was too much garlic. I love garlic, so that's saying something. The recipe called for "2 tablespoons, peeled and minced". Half went into the meatballs (2 pounds of meat) and half went into the sauce (2 cups of tomato puree plus some water that mostly cooked away). The predominant flavor of the completed dish was garlic. Should that have been teaspoons? Inedible as written, alas.

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