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 Favorite Recipes
of The Provisional Peoples Democratic Republic of
Diego Garcia
Presented by the PPDRDG Secretariat for Food and Beverage Consumption

Diego Garcia Free-Range Chicken!
It's The Best!

On 7 September 2012, Diego Garcia experienced a 5.2 magnitude earthquake
centered just 36 miles NW of the atoll. 

The entire DG Yacht Club membership boarded the day sailors,
and declared an Earthquake Party.

Here is the recipe of the "DG Tremor Cocktail"
especially concocted for this earthshaking event:

1 Part Triple Sec
2 Parts OJ
1 Part Spiced Rum
1 Part Vodka.

Make one yourself and celebrate with them!

1 1/5 bacardie rum and 1  12oz can of coke!  1 container of ice.
Pour in rum add coke and shake er up!
You just made a Woody's Turbo! Enjoy !

Lee Wiggin's Island Chicken!  Yum Yum!

Here is a recipe that I concocted up with just a few seasonings and rum.

Meyers Rum
garlic salt
Lawry's Season salt
onion powder
black pepper
crushed red pepper
boneless & skinless chicken breasts
kikkoman soy sauce, teriyaki marinade and sauce from kikkoman.
Grab a big pan, thaw out your chicken in the pan, near the end of thawing it start by lightly shaking the Lawry's season salt over it, then sprinkle plenty of garlic salt over it, don't worry it won't be too strong.  Pour about half a shot of the rum over each side of the chicken, cheap booze is great, and let it set in for about 5 minutes.  When your grilling your food, have a sauce made up to put on it. Just put a shot of rum, and alot of teriyaki and soy sauce.  Wait until you are back on the original side up before you start putting the sauce on.  If you don't drink then on the last turn, do not put it on for the last 5.
     Get the soy sauce and teriyaki marinade, splash a little over each side to let it soak in the flavor.  Put a healthy amount of black pepper on the meat, it needs a healthy amount because it will come off after a couple of the next steps.  By now there should be plenty of sauce in the pan, take a spoon and start dripping some of the 40 proof sauce over the chicken it will lighten the pepper up so spread it over with the spoon, let it sit for 10.  Turn the chicken over and drip more sauce on it.  Wait 10.  Now the mix starts getting deadly, put the red pepper on each side, how much you use is up to your belly, and let it set for 20, but after about 15 start running a little more sauce over the side of the chicken that is showing, don't worry about smearing.  Leave it sitting out, I grilled this chicken and it was juicy and delicious!, put your charcoal in, and start your fire up, I recommend that you make a small teepee in the center and circle it with the chicken, let it get going for awhile and then grab your chicken, no the bird the bird, ( couldn't be helped ) grill 5 min each side for about 25min, serve and eat it, by now you are starving and believe me I found it worth the wait.  Recommended to be served with rice and cold beer, yum yum.

Here's Bob Mrocskrowski's recipe for MOJO:

1 7-UP

Here's Ted's recipe for a basic picnic:

Ingredients:  Meat, Fish, Potatoes, Corn on the Cob, Butter, Soy Sauce, Hot Sauce, Lemon Juice, Vinegar, Beer.

Potatoes:  Get as many potatoes as you want.  Plan on one big potato per person, or two small ones.  Nuke 'em in a microwave the day before the picnic.  Wrap them in tin foil and heat them on one of your charcoal grills.  They're already cooked, you're just warming them up for consumption.

Corn:  One large or two half ears of corn per person.  Wrap them in tin foil and put them on your grill at the same time you put the potatoes on.  Don't overcook and burn the corn.

Meat (beef or chicken or both):  Marinade it overnight in this juice:  1 part soy sauce, 1 part hot sauce, 1 part lemon juice, 1 part vinegar, 1 part beer.  Start cooking the meat after you get the potatoes and corn half way warmed.  Chicken generally takes longer to cook than steak, because nobody likes bloody chicken, but every real man likes bloody steak.

Fish:  Start cooking the fish after you get the meat on.  Most people don't like the fish if its been marinated in the juice, so just slather butter and lemon juice over those big, thick tuna steaks.

Primary uses for the extra beer:  Social Lubrication, and when shaken vigorously, a bottle of beer works great as a fire extinguisher when the grill flares up because of all the juice running off the bloody steaks.

The cook(s) stand on one side of the grills, and everybody comes up to get their own on the other side.  Sometime a serving line works best, but usually, everybody is orderly enough without one.  Unless you are slow getting things cooked and they've been drinking for a while.

Here's Beckie Holloway's recipe for Green Chili Stew:

All of the below are approximations. You can adjust for your personal taste preference.

4 to 6 lbs. Pork Roast - Preferably Boston Butt Roast
1/2 to 1 full Onion
4 medium cloves of garlic diced finely or smashed. 1 to 2 teaspoons if
garlic is already processed and in jar.
2 Cups Green Chili. More or less to taste (Dice or chop peppers and set
aside in bowl)
1/2 small can (4 0z. can) of jalapeno peppers - More or less to taste.
1 or 2 cans of stewed tomatoes - smash with fingers or in a food processor and set aside in bowl (14.5 oz can)
1 tablespoon of Ground Comino/Cumin
1/2 teaspoon of Lawrey's seasoning salt
1/4 teaspoon of ground pepper
Shortening, bacon drippings, or cooking oil
Flour - about 3 to 4 tablespoons
Pitcher of warm water

Put a few tablespoons of shortening or oil in pan and heat.  Throw in cubed pork in hot pan. As pork is browning season with Lawreys seasoning salt, Cumin Powder, and black pepper.  Once pork has cooked and is somewhat browned you can put in diced onion and garlic in with pork.  Cook until onion are somewhat transparent. Next sprinkle in flour to pork mixture.  Flour will help brown pork more and will help in making a gravy type sauce.  Once flour has turned light to medium brown you can throw in smashed tomatoes and green chili.  Stir mixture for a
minute or two and then add about half the pitcher of water.  Stir mixture well and let simmer for about 20 to 30 minutes.  You can add more water as needed.  You can also add more chili or seasoning to taste.

Here's Christi's Recipe for a Very Special Christmas Fruitcake

Youíll need the following:

1 C water                  1tsp. Baking soda
1 C sugar                  1C brown sugar
4 large eggs              lemon juice
2 C dried fruit           nuts
1 tsp. Salt                  1 FULL bottle of your favorite whiskey
Sample the whiskey to check for quality.  Take a large bowl.  Check the whiskey again to be sure that it is of the highest quality.  Pour one level cup and drink.  Repeat.  Turn on electric mixer.  Beat 1 C of butter in a large fluffy bowl.

Add 1 tsp. Sugar and beat again.  Make sure the whiskey is still okay.  Cry another tup.  Turn off the mixer.
Break two legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner.  If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.  Sample the whiskey to check for tonsisticity.  Next, sift 2 cups of salt.  Or something.  Check the whiskey.  Now sift the lemon juice and strain your nuts.  Add one table.  Spoon.  Of sugar or something.  Whatever you can find.

Grease the oven.  Turn the cake tin to 350 degrees.  Donít forget to beat off the turner.  Throw the bowl out the window.  Check the whiskey again.  Pass out with head in commode.

Here's Jeremy's Recipe for .... well, you'll figure it out.


4   Laughing eyes
4   Well-shaped legs
4   Loving arms
2   Firm milk containers
2   Nuts
1   Fur-lined mixing bowl
1   Firm banana


1.   Look into laughing eyes.
2.   Spread well-shaped legs with loving arms.
3.   Squeeze and massage milk containers very gently until fur-lined mixing bowl is fully lubricated
4.   Gently add firm banana to mixing bowl, working in and out until well creamed. For best results, continue to knead milk containers
5.   As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably not overnight).
6.   The cake is done when banana is soft. If banana doesn't soften, repeat steps 3-5 or change mixing bowls.


1. If in unfamiliar kitchen, wash utensils carefully before and after use.
2. Do not lick mixing bowl after use.
3. If cake rises, get PCS'd ASAP.

Phil Anderson's GREAT Chicken Recipe

When I found this recipe I thought it was perfect for those people who just are not sure how to tell when your free-range DG poultry is cooked thoroughly, but not dried out. Give this a try.

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup  uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees.  Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds. When the chicken's ass blows out the oven door and flies across the room, the chicken is done.


Yes, Virginia, There IS a Diego Garcia...

From Drink-o-Matic's recipe list (#2709)

1 Oz. - Dark Rum
1 Oz. - Light Rum
1/2 Oz. - Orange Curacao
1 Oz. - Lemon Juice (to prevent Scurvy)
1 1/2 Oz. - Pineapple Juice
1 Wedge - Pineapple

Combine with ice and shake well.  Strain and add ice.

Send in your favorite DG recipe!  Do it today!

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