Meat
Roast Caiman (caïman)
White, firm caiman meat, marinated in garlic and chilli and then roasted. It tastes close to chicken with a fish-like texture, and it is very popular in French Guiana at family meals.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the meat and pat it dry thoroughly with kitchen paper.
- Crush the garlic with the chillies, thyme, the juice of the limes, salt and pepper to make a paste.
- Rub the meat with this mixture and let it marinate for at least 1 hour in the fridge.
- Preheat the oven to 200 °C. Arrange the peeled potatoes, cut into wedges, in an oiled dish.
- Place the meat on the potatoes, drizzle with oil and a little of the marinade.
- Bake for 40 to 50 minutes, turning the meat halfway through, until golden and cooked through.
- Let it rest for 5 minutes before slicing, and serve with the potatoes and thinly sliced onions.
Variations and tips
With what you can find here. Caiman is rare outside French Guiana: replace it with monkfish or monkfish tail, reducing the cooking time to 25 minutes.
Grilled version. Cook the marinated meat on a hot plancha or grill for 5 to 6 minutes per side.
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French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
French Guiana
Original Ecomely recipe.