Tasty Croc

Long has it been one of my stated aims in life to eat as many different animals as possible. However, I admit to a noted complacency on this goal overall. Thus, 3 months or so ago, we visited Gilani's Butchery in Nairobi, which is where we normally get most of our meat. I had noted that you can get several unusual meats there, including pigeon, ostrich, and rabbit. You can also get crocodile, which is probably quite expensive, but they had these little nuggets for only about $2, so I picked it up, just for the next time you thought "Hey, I wish I had a crocodile steak."

Well, as you might have anticipated, that moment never really comes. But yesterday, we were getting together to do some cooking with our friends the Popps, and I thought "It's now or never."

After some quick research on the web, along the lines of "how to cook crocodile", I discovered a few fun facts:

-it's better cooked frozen than thawed.

-go easy on the marinade, for the croc hath a subtle taste.

-apparently it's pretty healthy meat

-Australia is big in this industry.

So, I made up a marinade of soy sauce, lemon juice, and olive oil, and stuck my frozen croc in for thirty minutes, followed by a quick searing on both sides, and voila!

As the more anatomically astute may notice, it appears that we had a slice of the tail, and that the central bone was a vertebra. We all went around and tried a bit, which was quite yummy, an odd cross between the texture of fish, but the taste of chicken.

Maggie got in on the action, and promptly requested "more".