African Calamari

[Surgeon1]

Have any of you experienced "African Calamari" after a successful buffalo hunt?

 

[LeftySixgun]

I hesitant to ask, but what is “African Calamari”? I have a feeling it’s NOT squid.

 

[Tally-Ho HUNTING SAFARIS]

many ways to prepare it and its not that bad, its tradition at Tallyho in SA for a new hunter if first animal is male to eat a slice of it raw, if first animal is female than a slice of raw liver. but we dont make it unpleasant its just a tradition, right of passage. others may do it differently

we can also prepare the african calamari for all to try if they choose, crumbed and eep fried its actually pretty good.

regards

 

[Surgeon1]

I hesitant to ask, but what is “African Calamari”? I have a feeling it’s NOT squid.

No, it is not SQUID. Most sausage in Africa is not made with vegetable casing. This is just another way of using the animal casing material! Material is very carefully washed and often vinegar rinsed, then either battered and deep fried (my favorite) or cut into rings and cooked over the campfire on a stick until crispy (don't trim the fat attached to the "casing). Tartar sauce (made in some areas with fresh horse radish & ketchup) or hot sauce makes a perfect appetizer!

Having traveled most of the world I've learned some of the best food is that where you leave your
"westernized" tastebuds home!
Remember in Africa like much of the rest of the world, not much goes to waste!

 

[Gomer]

Having traveled most of the world I've learned some of the best food is that where you leave your
"westernized" tastebuds home!
Remember in Africa like much of the rest of the world, not much goes to waste!

The current “normal” westernized diet is pretty bland. People here say wild meat tastes “gamey”. I think domestic meat is nearly flavorless.

 

[Gomer]

many ways to prepare it and its not that bad, its tradition at Tallyho in SA for a new hunter if first animal is male to eat a slice of it raw, if first animal is female than a slice of raw liver. but we dont make it unpleasant its just a tradition, right of passage. others may do it differently.

 

[BeeMaa]

I haven’t had it, but would certainly give it a try.

 

[Adam Stevens]

I perfer ox tail soup after shooting a buff lol

 

[Hedge774]

Whew.... I was expecting a different type of "ring of...flesh" deep fried. Sorry. Don't put too much thought into that....

 

[Hedge774]

I perfer ox tail soup after shooting a buff lol

With the paprika????

 

[Gomer]

Whew.... I was expecting a different type of "ring of...flesh" deep fried. Sorry. Don't put too much thought into that....

The kind served with a freshly tossed salad?

 

[Red Leg]

I do not do organs in any form - unless encased in an oyster.

 

[Flipper Dude]

Had oxtails from a buff I shot in the Omay once. Wasn’t properly cleaned (or maybe it was infused). Tasted like a barn yard floor. Smell and all. Couldn’t put enough hot sauce on that. Only ate the little bones. ( Further from the bull’s a**)

Was still freakin wonderful. I was in Africa, hunting buffalo.

 

[Hedge774]

The kind served with a freshly tossed salad?

I see what you did there, Gomer....

 

[Hedge774]

I do not do organs in any form - unless encased in an oyster.

Mountain or Ocean, Sir?

 

[Sabre]

All the delicious cuts of meat on an animal and people choose to eat eyeballs, nuts, and butts. Hard pass, more for you, enjoy it.

 

[Hedge774]

All the delicious cuts of meat on an animal and people choose to eat eyeballs, nuts, and butts. Hard pass, more for you, enjoy it.

Thanks, @Sabre. Everyone always hogs the nut, butt, ball salad with these guys!

 

[rookhawk]

We've had "Puff Adder" before and it was an excellent traditional Boer meal.

It is an eland colon thoroughly cleaned and turned inside out so all the fat is on the inside. It is then stuffed with stewed tomatoes, garlic cloves, onions, herbs, filet mignon, kidney, and a bit of heart. It's then grilled over mopane wood.

it's a large sausage, kind of the size of a salami. The fillings are quite large, cubed rather than minced meats and vegetables. It's cut into 1" thick medallions and it is excellent.

If you haven't tried African plains game organ meat, I'm here to tell you it is 1/10th the intensity of calves liver or American game. It's very, very mild. My youngest son fell in love with deep fried impala liver schnitzel on his first safari when he was eight, so even young people with a broad palate enjoy it.

I will say that I've had eland stomach tripe stew and its preparation did not agree with me. In the USA, tripe is bleached white before it is served, in the bush it still tasted like lawn clippings. Not like actually, it tasted 100% identical to eating lawn clippings right from the mower bag.

I don't know that I would eat "African Calamari" straight in the same way I wouldn't eat my bratwurst casings absence the bratwurst. Just not a lot of flavor.

 

[Charlie64]

.

Buff balls, salted & peppered then deep fried & served with Mrs Balls original chutney ! Dont knock it until you have tried it!

.

 

[Adam Stevens]

Had oxtails from a buff I shot in the Omay once. Wasn’t properly cleaned (or maybe it was infused). Tasted like a barn yard floor. Smell and all. Couldn’t put enough hot sauce on that. Only ate the little bones. ( Further from the bull’s a**)

Was still freakin wonderful. I was in Africa, hunting buffalo.

The day after shooting my Buff, the cooks prepared oxtail soup. and was absolutely excellent, as good as at home.

BUT the chefs also prepared, sadza nemaguru which is the traditional sadza with tripe, inner lining of stomach, and let me tell you. I enjoyed it, but the first piece of buffalo tripe entered my mouth, it was like eating a mouthful of grass. tasted identical

the next morning the guys asked about it, and the skinner made a comment was similar in saying, to eat guru "tripe" is to eat what they eat. and I agreed.