Own Correspondent|For some reasons, crocodile meat is in recent years becoming very popular amongst Zimbabweans. Apparently, crocodile is President Emmerson Mnangagwa’s nickname “Ngwena.”

Would the popularity of the meat have anything to do with a Mnangagwa effect or its an economic issue?

Addressing residents of Kuwadzana in Harare on Friday, President Mnangagwa said Zimbabweans should move from eating beaf to eat vegetables apparently forgetting let choosing to forget that his Ngwena nickname is gaining ground as the most affordable meat.

Crocodile meat has a bite of exploding flavours rich enough to massage one’s taste buds. A chew that gives a fishy taste that without being informed one would think they are eating some type of fish.

Whether flame grilled or roasted, crocodile meat is a tasty treat, something that has in recent years earned popularity in Zimbabwe.

This is also because it’s a cheaper option when compared to beef or chicken.

The meat is now found in many butcheries, supermarkets and hangout spots courtesy of Lake Harvest and other companies.

It is usually the meat of choice at Surrey Braai Fest and many other meat related festivals.

“I first tasted crocodile meat at Surrey, and I fell for it,” said Tanyaradzwa Maringwa, a regular at Surrey.

“I went on to introduce it to my family members who constantly pester me to get it for them every time I go where it’s sold.”

Just like pork, crocodile meat is easy to prepare.

Many people boil it for a couple of minutes then deep fat fry it, while others prefer it flame grilled.

Crocodile meat is neutral, so it goes well with various spices and herbs that enriches both the taste and flavour.

The meat is high in dietary fibres, and is one good example of the ever expanding range of meats.

Local cuisine is ever changing, with the once not so popular joining leagues of what has long been considered tasty.

Chicken, beef, pork and goat meat used to be the relish of choice for many Zimbabweans. Be it smoked, flame grilled or stewed, the meats have long been part of the daily treats for many families.

Dishes such as duck, rabbit and crocodile have always been the luxury only reserved for the elite few; not in their homes, but at top local restaurants and hotels.
But a new order has come, especially with the ever increasing prices of popular meats. The once rare have now become the relish of choice.