Namibian Bushmeat Skewers with Peanut Satay

Ingredients: 250 g crocodile fillet 300 g ostrich steak Juice of 1/2 lemon 2 tbsp olive oil 1 garic clove, crushed 2 tbsp soy sauce 1 red chilli, de-seded and very finely chopped 2 tbsp crunchy peanut butter 110 g cashew nuts, roasted and crushed Juice of 1 lime 200 ml 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

Cooking Instructions: 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 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 (preferrably 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 mixtuer of meat or sone spiecie) 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 hot satay sauce.

#namibia #ostrich #kebab #vleis #venison