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.
Great served with rice.
| Servings | Prep Time |
| 6 skewers | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 3-8 hours |
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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.
Great served with rice.
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Ingredients
- 1 lb alligator meat
- 1 recipe piri piri , with several extra peppers for heat
Garnish
- 1 bell pepper
- 1 Poblano pepper
- 2 tomatoes , cut into wedges
Servings: skewers
Units:
Instructions
- 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.
- 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.
- 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.