Alternatives to Bush Meat

Ebola is still a major story in my part of the world, and we are told that one major way the virus is transmitted to humans from animals is from bush meat (defined by Wikipedia as meat from wild animals hunted in Africa, Asia and South America) eg grasscutter, antelop, fruit eating bats, and yes, even non-human primates (monkeys). I am not here to discuss the merits or demerits of partaking of bush meat (aka don’t get me started).

So, with the Ebola epidemic (coz it IS an epidemic) a lot of people are leaning away from bush meat – which for the sake of diseases, conservation etc is a good thing. The puzzle to some is ‘so you are taking away my beloved bush meat, what do you want me to eat now?’ [I actually heard someone make this lament last week]. This got me thinking, why not share some of my healthy option recipes; maybe someone out there will come to like the alternatives better than their favorite non-human primate (tongue in cheek).

I know alternatives include the less wild variety of animals like cows, goats, chickens etc but I want to focus today on FISH. I used to think fish was good for only frying and for pepper soup (a Nigerian delicacy); alas I have seen the light! And I present to you here, TWO fish recipes that I hope will replace bush meat and help us put paid to this ebola issue in Africa (in essence, leave ‘em bush meat alone!)

Grilled Fish with Olive Butter

1. 1 Tablespoon unsalted butter (at room temp)
2. ½ tablespoon fresh lemon juice
3. ¼ Teaspoon lemon zest
4. 1/3 ounces pitted olives, finely chopped (optional)
5. ½ pounds cod fillets (or any firm fish of your choice – but something not too oily)

What to do

• In a food processor, combine butter, lemon juice [and olives], and puree until smooth
• Season fish with salt and pepper
• Grill to desired doneness (I like it well cooked so I grill for no less than 5 minutes per side).
• Transfer to warmed plates, and serve topped with a tablespoon of black olive butter and serve with potatoes or whatever… J

You can roll any remaining butter puree into a log shape with plastic wrap (or cling film). It will be fine in a freezer for up to 3 months, and you can use by cutting off ‘coins’ of butter off the frozen roll as needed

Dijon Mustard Fish Fillets

1. 2lb skinned fillets (any firm white fish will do – eg croaker)
2. Dijon mustard
3. ½ cup breadcrumbs seasoned with salt & black pepper and [dried] oregano
4. Parsley & Lemon (garnish – VERY Optional)
5. Salt & Black pepper (to taste)

What to do

• Spread your fillets lightly on both sides with Dijon mustard (Dijon mustard has a strong taste, so a light touch will do well – especially if you don’t like the full flavor of Dijon mustard). Then sprinkle your fillets with salt or/and pepper
• Roll in crumb mixture
• Preheat oven to 500˚C
• Grease flat baking dish and heat it thoroughly in the oven (important as you won’t be baking for too long)
• Lay the fish in the hot dish and then bake the fish for 10mins (still @ 500˚C)
• Garnish with sprigs of parsley and lemon wedges

Let me be serious for a minute, I’d like to know: I hear bush meat is far tastier than your beef, veal, chicken or fish. But for the sake of transmittable diseases, would you give up your bush meat for these alternatives? Let me know…

 

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