First, catch your snake. This should be a python. Tie the snake to a pole and while still alive, skin and remove excess fat. Remove the gall bladder and keep for other culinary/medical purposes. Chop the snake into one inch lengths and place in a pot of cold water. Bring to the boil and simmer for 3-4 hours. When cooking is complete, discard the water. (Boil the head of the snake separately, the liquid is useful as a remedy against choking.) Meanwhile, prepare separately stock from a chicken (an old one) and/or pork scraps, onion, chili, salt and pepper. While this is cooking, skim off the fat and discard. Cook for 3-4 hours, let cool and remove all extraneous elements. Prepare also a herb soup of abika cabbage and a large quantity of ginger. Combine all ingredients and reheat. As an optional extra, brandy may be added.