Bushmeat Skewers with Peanut Satay RecipeOrigin: Namibia Period: Traditional |
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Bushmeat, along with fish, is an important part of the Namibian diet. This recipe uses crocodile and ostrich, (both meats available in most countries from specialist suppliers). You can, of course substitute chicken but the effect is never the same. Ingredients:
250g crocodile fillet 
Bushmeat Skewers with Peanut Satay Preparation:Method:You will need some 15 bamboo skewers. Soak in cold water for about 15 minutes beforehand to prevent burning. Meanwhile cut the meat into strips some 1 x 2cm and season liberally with salt and freshly-ground black pepper. Mix together the lemon juice, olive oil, garlic, finely-chopped chilli and soy sauce. Pour this over the meat and allow to marinate for at least half an hour (preferably longer). Whilst the meat is marinating prepare the satay by incorporating all the remaining ingredients together in a small pan. Bring to a simmer, add sugar to taste and cook gently for five minutes. Prepare the meat by threading two or three strips (either a mixtuer of meat or sone spiecie) onto the skewers. Brush with any remaining marinade and place on a barbecue, griddle pan or under a grill. Cook for a few minutes on each side until the meat is just done (these meats have little fat, be careful not to over-cook). Serve the skewers on a bed of rice and accompanied by hot satay sauce. |
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