The British Army in World War 2 quickly learned that jungle warfare often entailed the disruption of normal supply. Soldiers were instructed in techniques of individual cooking to supplement to what rations were available. A basic ration of salt, tea, sugar and rice could be supplemented with wild vegetables, fruits, birds, mammals, and fish. Many improvised cooking implements could be fashioned from bamboo. An extremely versatile material, bamboo was commonly found throughout the jungles of Asia. Fortunately for me, it's also easily found in my private "jungle".
Illustration from the Manual of Army Catering Services, Part II - Recipes,1945
|Lunch is served. The "dinnerware" is constructed from bamboo, per illustrations in British Army manuals. Heating the outside of the green bamboo with a propane torch will help to preserve it. If the heating is carried a step further, the bamboo can be given a permanent dark brown color.|
|Without further ado, let's proceed to the "jungle" and perform a basic technique of British Army jungle cooking.|
British Army manuals described how to cook rice in bamboo, for "consumption on the march". The technique can be adapted to many types of recipes where boiling is the method of cooking. The tutorial below demonstrates this method of cooking rice in a section of bamboo.
|Drill or punch a hole through the membrane on one end only. Shake out or rinse out any pieces that may have fallen inside.|
|We need to measure the capacity of our newly-created cooking vessel. To do this, pour water into the section of bamboo until it is nearly full.|
|Then drain the water out into an empty container and measure the amount. Calculate the amount of rice and water needed to fill the bamboo container, leaving a little space.|
|A funnel makes filling easier.|
|Add the rice,|