At $1.23/pound, crocodile tail is the cheapest meat in town. We usually eat more beef, chicken, fish, and pork, but every once in a while we have crocodile. Like when my 6 year old asks for it.

And in case you have the idea that we go hunt crocodile, skin it, and eat it, I'm sorry to disappoint you. We buy it at the grocery store!

There aren't a lot of recipe blogs that tell you how to cook crocodile. A few years ago I found a few adventurous cooks who gave some great pointers and came away with this: crocodile is like pork. Cook it quick and fruity. So until today I've done just that. Barely defrost, cover in fruit chutney, and fry in a skillet or grill it.

Today, I decided to do a quick sear and finish it in the oven. Power is off (no defrosting), and we don't have much chutney. So, a little experimenting.

This shot give you a good idea of the cross-section of the bone in crocodile tail, as well as the rings of fat that run through the meat sections.

The verdict:

It passes the 3-year-old test! We decided it is good with mustard, and really great with homemade barbecue sauce!

My favorite part? The timer. Seriously. My hands were full with 9 crocodile steaks and two kiddos, so I told Siri to set a timer for me:

Just another lunch in Lilongwe!