Coccodrillo

**Coccodrillo** is a dish featuring crocodile meat, most famously served at **Carnivore** in Nairobi, Kenya, as highlighted by creator **Giovanni Fois**. The name, Italian for “crocodile,” reflects the restaurant’s tradition of preparing game meats with Mediterranean flair. Crocodile, a lean, white protein farmed primarily in Africa, Australia, and parts of Southeast Asia, has a mild taste often compared to chicken or fish, with a firm yet tender texture. At Carnivore, the meat is marinated in a blend of spices, then grilled over charcoal and carved tableside, a signature experience that emphasizes its natural flavor and slight smokiness.

A great version of Coccodrillo is distinguished by its moisture and delicate texture. Overcooking leads to dryness, so precise grilling is essential; the meat should be juicy, with a light char on the outside and a springy, flaky interior. Seasoning typically includes garlic, lemon, herbs, or local spices like peri-peri, which complement rather than mask the subtle flavor.

Regional variations abound. In **Australia**, crocodile is often used in stir-fries, curries, or as an appetizer with sweet chili sauce. **Southern African** preparations may involve braising in tomato-based stews, while **Thailand** incorporates it into spicy salads or soups. At Carnivore, the Italian-inspired interpretation—served alongside sauces like piquant or barbecue—exemplifies its adaptability. The dish remains a novelty in Western cuisines, prized for its sustainability and unique taste.