Blackened Crocodile with Spicy Peanut Sauce

Ingredients

In this adaptation, we substitute alligator with crocodile meat, as it is more readily available in Cameroonian cuisine. Additionally, we incorporate Cameroonian flavors by serving the blackened crocodile with a spicy peanut sauce, which adds a distinct twist to the dish. We alse have the original recipe for Blackened Alligator, so you can check it out.

• 500g (1.1 lb) crocodile meat fillets 500g (1.1 lb) crocodile meat fillets
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 1 cup roasted peanuts 1 cup roasted peanuts
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup water 1 cup water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine paprika, cayenne pepper, dried thyme, garlic powder, onion powder, salt, and black pepper to make the blackening spice blend.
2. 2.
   Pat dry the crocodile meat fillets with a paper towel and generously coat them with the blackening spice blend.
3. 3.
   Heat vegetable oil in a skillet over medium-high heat.
4. 4.
   Carefully place the seasoned crocodile fillets in the hot skillet and cook for 3-4 minutes per side, or until the meat is cooked through and blackened.
5. 5.
   Remove the crocodile fillets from the skillet and let them rest for a few minutes before serving.
6. 6.
7. 7.
   For the Spicy Peanut Sauce:
8. 8.
   In a blender or food processor, combine roasted peanuts, tomatoes, onion, garlic, scotch bonnet pepper, and water. Blend until smooth.
9. 9.
   Heat vegetable oil in a saucepan over medium heat. Add the peanut mixture and cook for 5-7 minutes, stirring occasionally.
10. 10.
    Season with salt to taste and remove from heat.

Treat your ingredients with care...

• Crocodile meat — Ensure that the crocodile meat is fresh and properly cleaned before cooking. If you cannot find crocodile meat, you can substitute it with chicken or firm white fish.
• Scotch bonnet pepper — Handle with caution as it is a very spicy pepper. Use gloves when handling and remove the seeds to reduce the heat level if desired.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in the oven at 180°C (350°F) for about 10-15 minutes until they turn golden brown.

Tips & Tricks

• For an extra smoky flavor, you can grill the crocodile meat instead of pan-searing it.
• Adjust the level of spiciness in the peanut sauce by adding more or fewer scotch bonnet peppers.
• Serve the blackened crocodile with a side of steamed rice or plantains to complete the meal.
• If you prefer a smoother texture for the peanut sauce, strain it through a fine-mesh sieve before serving.
• Garnish the dish with freshly chopped cilantro or parsley for added freshness.

Serving advice

Serve the blackened crocodile with a generous drizzle of the spicy peanut sauce on top. Accompany it with steamed rice or grilled plantains for a satisfying and flavorful meal.

Presentation advice

Arrange the blackened crocodile fillets on a platter and pour the spicy peanut sauce over them. Garnish with fresh herbs and serve with a side of steamed rice or grilled plantains. The vibrant colors of the dish and the contrasting textures will make it visually appealing.