Reet Kabobs over Jokka Bark Shavings in Sauce.
	A favorite meal in the Bane family tradition making use of local ingredients.

Ingredients:
1 Reet, skinned, boned & cut into bite-size chunks ((chicken))
1/2 Cup Jokka sap, extra thick ((peanut butter))
1/2 Cup water
2 Tbsp. Reet blood ((soy sauce))
1 Tbsp. Evaporated/ crystallized Saturated Metawater ((brown sugar))
2 Tbsp. Jokka oil ((peanut oil))
2 or 3 Kidneys of a Rollerrat, minced ((garlic cloves))
1/2 tsp. Kappaberry blossoms, dried, crushed ((red chili pepper))
2 to 3 Cups Shredded Jokka Bark ((shredded coconut))
 
	Blend jokka sap, water, saturated metawater and reet blood and allow the mix to rest. In a Personal furnace set to high flame, heat oil. Add kidneys and kappa berry blossoms and bring to heat. Add Reet pieces and fry until outside is crispy. Stir in jokka sap mixture. Stir pieces in sauce until coated. Continue to cook sauce, adding additional water to maintain sauce consistency ((make sure to cook sauce since semi-raw chicken was used in the mix beforehand)). Skewer reet on 4-8 water logged sticks and grill on an open flame until reet is fully cooked.  Divide jokka bark into 4 portions and plate. Place 1-2 skewers of reet on the jokka shavings and ladle some of the sauce over each. Serves 4.