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Cocodrilo en su Salsa (Crocodile in Sauce)

Cocodrilo en su Salsa (Crocodile in Sauce) is a traditional Equatorial Guinean recipe for a classic stew of crocodile meat in a tomato, onion and lime juice base with red palm oil flavoured with chillies and native herbs. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Crocodile in Sauce (Cocodrilo en su Salsa).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating:

Tags : Chilli RecipesHerb RecipesGame RecipesVegetable RecipesEquatorial-guinea Recipes

The original recipe for this dish was for a whole crocodile, including the chopped-up head. Dwelling on muddy river banks this gives the stew a rather unpleasant muddy flavour so I have adapted the recipe to use crocodile meat instead (which is quite tasty). The original recipe includes the skin as well as the meat (the skin is considered a delicacy) but you need to cook for at least 3 hours to soften this. This version gives you the flavour of the original, but is much quicker to cook.

Ingredients:

1kg crocodile meat, cut into large pieces
3 large tomatoes, chopped
2 onions, chopped
juice of 3 limes
1/2 bunch of fresh parsley, chopped (with the stalks)
6 osang (country tea) leaves
6 meseb leaves
6 osim leaves
4 hot chillies
red palm oil
750ml meat or chicken broth
1 maggi cube
salt, to taste

Method:

Finely shred and chop the herbs and mix with the onions. Add the crocodile meat to a large cooking pot with the herb and onion mix. Add a little water (this should come less than half the way up the meat) and the lime juice.

Season the mixture to taste then place on the heat. Bring to a boil, reduce to a simmer then cove the pot and cook for about 40 minutes or until the meat is beginning to become tender (add more water, as needed, during this time).

Chop the chillies and pound to a paste with the parsley stalks. Mix with the tomatoes and add to the cooking pot. Continue cooking for about 10 minutes, or until the tomatoes are beginning to break down to a sauce.

Now add the red palm oil (at least 200ml, but you should add to your won taste). Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally for 10 minutes more to allow the flavours to meld.

Stir in the parsley leaves and serve immediately accompanied by boiled and mashed bananas, cassava or taro tubers, rice or fufu.