Moqueca de Jacaré ( Moqueca fo Crocodille)


01 kg of crocodile meat
(thigh or Isca)
02 medium onions, and minced
03 teeth of garlic (squashed)
100ml of olive oil
01 pack of chopped coriander
03 tomato skins without mincing
100 ml of oil palm
300 ml of coconut milk
Pepper sauce and salt to taste

Method of preparation:
Cut the alligator into small pieces, season with garlic, salt, pepper and olive oil. In a crock or enamel, fry the onions in hot olive oil, add the meat and fry. Add the tomatoes, the cilantro, the pepper sauce and salt. Let cook for about 15 minutes and add the oil-for-palm. Keep the pot on the fire for 15 more minutes, then add the coconut milk. Mix carefully and let cook until the meat is soft. Moqueca to serve well in the hot pan, accompanied by white rice and pyre made with cassava flour and the sauce itself moqueca.


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