Hello guys, It’s a new week of cooking and we are excited about what’s on the menu for today. This week we are making Crocodile or Chicken Skewers with Cashew Nut Satay. I hope you tried last week’s firecracker and your lips weren’t burnt too bad… lol. This week we are in the city of Windhoek, a blend of African and German culture fused into one. It is the capital city of Namibia and known for Christ Church, Heroes Acre and Schwerinsburg. To see more of Windhoek, click here.

This meal will be served on a skewer with a side helping of cashew nut satay. For those who are not ready to experience the tenderness of the crocodile, not to worry, you can still swap for chicken.

So if you are excited like I am, whip out your cooking utensils and let’s get cooking!


Cooking time: 36 minutes

Serves: 2 – 6


Crocodile fillets or 2 large chicken breast portions, cut into thin strips

juice of 1½ lemon

2 tbsps olive oil

1 crushed garlic clove

2 ½  tbsps soy sauce

2 tbsps crunchy peanut butter

4 ounces of crushed unsalted cashews

12 ounces coconut milk

1 green chilli chopped

Palm sugar (optional) for sweetness

Salt and pepper to taste


In cold water for ten minutes, soak the bamboo skewers or the cocktail sticks so that they don’t burn when cooking over the grill.



Season the croc (or chicken) generously with salt and black pepper before marinating it with the olive oil, crushed garlic and 2 tablespoons of soy sauce. Let it soak in for about half an hour.


Namibia Soysauce

Namibia 029

While meat is marinating, start preparing the satay sauce. In a pan, add the peanut butter, unsalted cashews, lemon juice, coconut, chilli and the rest of the soy sauce. If you’d like a hint of sweetness, add a bit of palm sugar to the mix.

crunchy peanut butter


Let it simmer for five minutes.

To grill the meat, you can either use a grill pan or if you have, a barbeque grill. Preheat until very hot.


Add two to three strips of the crocodile to the skewer and place on the grill.

Croc on grill

Cook for a few minutes on both sides until thoroughly cooked and slightly golden. Be careful not to overcook it.

Serve with the satay sauce as a dip. Enjoy.


Recipe by: Food.com


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Udochi Anyogu
Yuddie is a lover of life, travel and food. She sources information on recipes from around Africa and shares it with the world.
Udochi Anyogu
Udochi Anyogu

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