Mondou stew

Preheat your oven to 350 degrees. Slice 3 medium size onions onions, 8 potatoes and 3 green peppers. Place them in a large stew pot and add 3 tablespoons of oil. Take 4 three-eyed Zworns. It is important that you use the three-eyed zworns since the four-eyed Zworns are extremely poisonous. Gently remove the eyes and wash soak them in a bowl of cold water for at least 20 minutes. Meanwhile remove the tentacles from 4 Tunks. Clean them well and place them in an upright position in the stew pot. Rinse 2 large Mofo brains carefully and place them around the Tunk tentacles.

In a frying pan, bake 12 small sunkfish until they turn Orange. Wait until they have cooled and gently scatter them around the brains. If there are no sunkfish available (as was the case during the drought of '82), you can use sardines. Now add 3/4 teaspoon of salt, 2 munt leaves and place the pot in the oven.
Mondou stew
tunks
After 30 minutes, remove the pot from the oven and add the soaked Zworn eyes. Return the pot to the oven and leave it there for another hour. If the brains have turned bright pink, you can remove the stew from the oven. If not, leave it there for another 10 minutes or so. Once you have removed the stew form the oven let it cool and place it in a dark and cool place. Do not cover the pot. After 10 to 14 days take the stew and gently remove the fungus (if you want you can save the fungus in a jar, it makes great seasoning for fries). That's it. The Mondou stew is served cold and is best served with a warm cup of swine wine.