Kenya was once known for its restaurants which served “bush meat”. I’d heard stories from people who’d eaten zebra steaks, or compared the tastes of the many antelopes that roam Africa. I suppose that when wildlife was abundant it made sense to eat what could be hunted or gathered from the wild. Across the world, recipes from a couple of hundred years ago contain ingredients which seem exotic to us. But with dwindling forests and wildlife, the practice either disappears, or is regulated. Kenya has taken the route of regulation.
It was a bit of a surprise for us when we went for dinner to one of Nairobi’s well-known restaurants and found an exotic meat on the menu. We had to try out the crocodile. When it arrived, the plating looked great. The mango and mustard sauce was perfect. The line of chili and masala sufficient. The crocodile bhajia was white meat, an interesting flavour, like a gamy chicken. Surprised, I asked about the cut. It seems that the bhajia uses the tail.