Meals & Drinks
The right way to put together crocodile meat – VIDEO
Thursday March 18 2021
By WINNIE WANGUI
Extra by this Writer
Tazama Restaurant at 4 Factors has launched crocodile meat to its menu and Chef Pandey gave us a style of what is going to be on supply.The Govt Chef cooked three completely different variations of crocodile meat dishes.The cubes had been used to make a curry with coconut milk, mango and chilli, which was served with lemon rice.
Attempting out uncommon dishes can take you to a world of the creamy style of foie gras, and even to having fun with a slice of scorching crocodile meat.So have you ever considered making ready crocodile meat?Chandra Pandey, an Govt Chef at 4 Factors by Sheraton in Nairobi is aware of simply what to do with this nutritionally wealthy meat.“It’s my first time making crocodile meat, and I needed to analysis fairly a bit, experiment and mix the meat with completely different spices and herbs to provide you with the dishes that shall be added to the menu,” says Chef Pandey.
He first brings out the uncooked items of meat in numerous kinds, minimize in chunks, minced and pre-cooked. It’s just like fish in color, and prawns in texture.“We supply the meat from Mombasa and we get it at Sh3,700 per kilo. It’s packed in fillet kind. This meat is dear as a result of it takes a very long time for the animal to develop to the best dimension. I desire fillet from the crocodile’s again, it’s extra tender,” he provides.Crocodile in curry
Tazama Restaurant at 4 Factors has launched crocodile meat to its menu and Chef Pandey gave us a style of what is going to be on supply.The Govt Chef cooked three completely different variations of crocodile meat dishes. The cubes had been used to make a curry with coconut milk, mango and chilli, which was served with lemon rice.“This sort of curry is standard in Srilanka and Cambodia,” he says. Whereas one would think about crocodile to be robust therefore its meat needing extra cooking time, this was fairly the alternative. Chef Pandey made three dishes inside half-hour.For the curry, he first marinated the meat with salt, garlic, turmeric, basil and galangal root which is within the ginger household. The mix of mango and entire chillies was a implausible candy and bitter mixture.
A tip he shared was that entire chillies are greatest to make use of when the spicy flavour is all you need versus the warmth.The style of the meat was not distinct. It might simply move for crab or prawn and there was not a lot of a fishy style as can be anticipated.An attention-grabbing dish the chef made was the crocodile meat popsicles on sugarcane sticks.
“I used minced crocodile meat and I needed to combine somewhat minced hen to assist the crocodile meat to carry collectively. The feel of the meat is simply too gentle for it to carry by itself when making distinctive shapes akin to popsicles,” mentioned Chef Pandey.He first fried the popsicles on a pan then moved them to the grill. Fish sauce, flour, cream and basil had been blended into the popsicles.Essentially the most weird however pleasant deal with he made had been the macarons full of chilled cream cheese and pre-cooked crocodile meat on the centre.These little treats had been unexpectedly scrumptious. The addition of parsley into the cream cheese combination made these macarons irresistible.Tazama Restaurant additionally serves rabbit and ostrich meats.