Recipe: An Alligator’s Bite (Bushmeat Skewers) w/ poll

In the muddy waters of Namibia you can find all manner of crocodile. They are both hunted and hunters, so it’s best to keep your wits about you if you find yourself in their snappish company. Since I live in the part of the world where alligators roam (or very near to it, as they can be found in Georgia, just a couple of states away), I made this quick substitution for this traditional Namibian bushmeat.

If you’d like to know the difference between a crocodile and an alligator, I’ve been told it’s in the shape of the snout. Otherwise, it is rumored, the taste (and bite) is the same.

So let’s stove top travel our way to the hot Namibian sun and find ourselves some bushmeat for summer grillin.’

Bushment hunting in Namibia. Photo by David Barrie.

NOTE:  I purchased alligator at Harvard Meats, our local meat market (that’s also where we found kangaroo for our Australian Global Table). Call around and see if any near you have alligator (most likely frozen, unless you live in the deep south).

Makes about 6 skewers

Ingredients:

1 lb alligator tail meat
1 recipe Piri Piri, with several extra peppers for heat

Garnish:

1 bell pepper
1 poblano pepper
2 tomatoes, cut into wedges

Serve with Rice. 

Method:

First, stir together the ingredients for the piri piri marinade… it’s a lovely combination of lemon juice, garlic, olive oil, Thai bird peppers, red pepper flakes, and salt.

That’s good on just about anything, except for a frown.

Plus, piri piri adds just a bit of bite to your alligator, which is always a good thing.

After all, what’s is an alligator without bite?

If your alligator came in steaks, slice into 2 inch pieces for the skewers. Mine looked like a steak, but after thawing came apart into many little pieces. 

Marinate alligator pieces in piri piri sauce overnight, or at least a few hours.

Meanwhile, sleep under the sparkling Namibian stars.

Quiver trees in Namibia waiting for a new day. Photo by Waterwin.

Thread onto skewers with slices of a sweet pepper and a spicy pepper. I used a  sunshiny bell pepper and a dark green poblano.

Grill for a few minutes per side over medium-high. Be sure to oil the grill so they don’t stick!

Enjoy on a bed of rice with sliced tomatoes.

Will you take a bite?

Er, maybe not that big.

TGIF, my friends! :)

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Comments

  1. Jessica Bennett says:

    I like the last choice in your poll. It made me chuckle, but it really is sad, what is affordable for schools to serve for lunch.

    • Sasha Martin says:

      I totally agree. I so admire Jamie Oliver’s commitment to improving food at schools within budgetary restraints. Are you aware of the Food Revolution? Good stuff.

      • Jessica Bennett says:

        Yes, I’m familiar with the Food Revolution. I also try to keep up with areas that are trying to do more to get healthy lunches in schools. It’s nice to see positive things happening.

Trackbacks

  1. [...] Here, the food is much simpler. An entire meal might be made from bushmeat, such as crocodile [Recipe using a local substitute, alligator], or prized lamb meat. Vegetables would include simple stewed [...]

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