Click on the image, above to submit to Pinterest.
Bushmeat Skewers with Cashew Nut Satay
Bushmeat Skewers with Cashew Nut Satay is a traditional Namibian recipe for a classic dish of mixed exotic meats marinated in a mix of lemon juice, garlic, chilli, olive oil and soy sauce before being threaded on skewers and barbecued to be served with a satay of peanut butter, cashew nuts, coconut, palm sugar and chillies. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Bushmeat Skewers with Cashew Nut Satay.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesGame RecipesNamibia Recipes
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
300g ostrich steak
juice of 1/2 lemon
2 tbsp olive oil
1 garlic clove, crushed
2 tbsp soy sauce
1 red
chilli, de-seeded and very finely chopped
2 tbsp crunchy peanut butter
110g
cashew nuts, roasted and crushed
juice of 1 lime
200ml
coconut milk
4 fresh chillies, chopped (or to taste)
1/2 tsp soy sauce
palm sugar (or light golden caster sugar), to taste
salt and freshly-ground black pepper, to taste
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 (0.5 x 1 in) in size 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 mixture of meat or all the same species) 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 the hot satay sauce.
