Crocodile has a light delicate flavour which is complimented by tropical fruits. Strong marinades are not recommended. Do not overcook.
Crocodile with Mango and Basil Sauce
300gm crocodile tail or body fillet, cut into thin slices
30gm peanut oil
20gm basil leaves
5gm chopped garlic
20ml white wine vinegar
200ml olive oil
1 mango, stone removed
Salt and pepper
Heat peanut oil in a frying pan, saute seasoned crocodile pieces for about 3 minutes then set aside and keep warm. Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth
Slice mango thinly and arrange on a plate. Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs
They may have eliminated hunger in their village for a month or more, not to mention keeping extra mouths to feed (a good thing from my perspective, since I'm pro-life - not a liberal).
Shark meat is just as tasty.
They said they will keep the croc as a tourist trap but that dish looks darn mouth-watering. I do go to the Philippines on business and I have had “lizard” one time. It’s called “bayawak’ in the Southern Philippines and it grows as big as the Komodo Dragon.
Add a little “prik kee nu” chili and I’ll try some with a good beer.