Secret sauce

The basis of this recipe is a rich Americana stock which varies enormously in consistency and taste in different regions. Each meal is unique and you’ll never get tired of it.

* Americana – generous dob
* Folk – big handful
* Swing – spoonfuls
* Bluegrass – according to taste
* Country – for garnish
* Blues – for garnish

Take Americana and remove any misogynist lumps you find, saving only the sweetest bits for this recipe. If you find the Americana contaminated by dirge, discard the whole piece and get a fresh one. Add to the pot and warm, stirring all the while.

Pick the folk carefully. Only the freshest and crispest will do. Remove any starchy 81-verse mining songs, and any fiddle pegs made from the fingers of drowned women, as they will give a somewhat bitter taste to the dish.

Add a liberal dose of swing. Preferably use a good pre-war vintage, but there are also some modern varieties which taste just as good. Texas swing is the best if you can find it, but there are lots of other tasty alternatives.

Take the bluegrass and slice thinly. Add too much and the whole set will taste of bluegrass, not enough and it may seem to lack spark.

For a garnish take any spare country or blues and sprinkle lightly to taste. Don’t overdo it or the dish will taste bland.

Stir and mix until you get the right balance and consistency, and serve in a relaxed casual atmosphere to bring out the best in the dish.

Serves 20-100 easily. To serve more, simply turn up the heat a little.

In some areas, Skiffy music exponents will come and cook up a storm for you for just a modest fee. This saves all the worry and hassle of attempting this recipe yourself. In Auckland, for example we recommend local chefs Pete Parnham, Sue Tearne, Holly Carrington, and Steve Gerrish.

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