CROCODILE CHILE CURRY

 

This is surely the most exotic African curry we came across. This recipe is from Michelle Cox in Malindi, Kenya, who says she is lucky enough to have a crocodile farm nearby. “But if you’re short on croc tail, the recipe is great for octopus,” she says. Alligator or another firm fish can also be substituted.

 

1¼ pounds crocodile meat, boned, or 1½ pounds octopus

½ cup vegetable oil

3 large onions, peeled and sliced

3 large ripe tomatoes, or 1 can tomatoes, peeled and sliced

2 habanero chiles, seeded and chopped

1 heaping tablespoon crushed garlic

1 heaping tablespoon fresh crushed ginger

2½ tablespoons ground coriander

1½ tablespoons cumin powder

2 tablespoons curry powder

3 cubes beef stock

1 tablespoon sugar

1 tablespoon lime juice

salt

3 tablespoons chopped cilantro

 

Cube the crocodile into 1-inch pieces. If using octopus, remove the beak and eyes and cut into ½-inch pieces.

Heat the oil in a heavy saucepan and sauté the onions and tomatoes until soft. Add the chiles, garlic, and ginger, and cook over low heat, stirring. After about 30 seconds, add the spice powders and stir, taking care not to burn.

Add the crocodile or octopus, with sufficient water to cover, plus the beef stock cubes, sugar, and lime juice. Boil gently for at least 30 minutes. Stir occasionally to avoid sticking. Add water when necessary.

When the meat is tender, season with salt and add the cilantro.

Serve with rice.

Heat Scale: Hot

 

Serves 4.

 

country : Kenya

course : main course

 

source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock

 

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