How to make
The processed cheese is cut into small pieces of 1″ (2 cm), the bacon into strips 2.5″ (6 cm) long and 0.5″ (1 cm) thick, which are wrapped around the pieces of processed cheese and tightly strung on a skewer, with pieces of peppers between them.
Cook these on embers, occasionally dipping the skewer in cold water. Once roasted, unstring the skewer in a bowl of coarsely chopped onions and put a lid on to stew the onions.
