Its meat is fair, almost white in colour. The meat is firm and has only a little bit of fat in between, which will come out during cooking. Its taste reminds of chicken, frog-legs, etc. and crocodile dishes can be prepared in a similar way.
Ostrich meat is not only very tasty, it is also very lean and contains less than 2% fat The color is bright red. Ostrich is sold in fillet and steak. Ostrich actually does not have any fillet, as all the meat is leg meat and there is no breast fillet. The only reason that fillets and steaks are sold is that some parts are more tender than other parts and therefore are sold as fillets.
Impala meat has a beautiful red colour and has no visible fat. Even the haunch parts are very tender, the fillets and tenderloins are extremely soft as well. The sizes of the parts are somewhere between kudu and springbuck.
Springbok meat is one of the finest and best meat types available. Fresh meat has a beautiful red colour and a fine thread. It tastes very refined, this is because springboks eat a herbal diet of various grass and leaf kinds.
Kudu meat has a beatiful dark-red colour and a fine structure. The meat is low-fat and very tender. In South-Africa kudu meat is much desired for biltong (dried meat) which is cut in small slices and eat as a snack You will often see kudu meat served at the well-known African braai (barbecue).
Succulent sugar snap peas are the result of crossing English peas with snow peas and you eat them whole, pods and all no waste, just tons of great springtime taste. Sugar snap peas are a sweet vegetable with a nice crunch. Sugar snap peas are a perfect snack when eaten raw, and they add great color and flavor when tossed into a stir-fry.
Baby corn or candle corn is a cereal grain taken from corn (maize) harvested early while the ears are very small and immature. It typically is eaten whole cob included in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked. Baby corn is most common in Asian cuisine. In Thai cookbooks, it is referred to as candle corn.
A long, warty, and very bitter fruit used in global cuisine, healing practice, and art. A member of the gourd family, it possesses qualities that can be used as food, medicine, and as instigators of situations that promote conversation and community. The bitter melon grows in tropical and subtropical climates. The name ‘bitter’ comes from the bitter taste of this vegetable, considered the most bitter among all edible vegetables.
Coarse vine reaching a length of several meters. Leaves are rounded, 10 - 40 cm wide, slightly hairy on both sides, 5-angled or lobed. Fruit is a good source of iron, calcium, and phosphorus, vitamin B. Fruit is 6% sugar; the seeds contain a fixed oil and saponin. Dudhi is used in cooking as per other squashes it makes a perfect alternative to courgette.
Mange Tout are a type of legume in other words a vegetable that grows in a pod, like runner beans or chick peas. Mange tout (French for eat everything are edible podded peas, and from May to November. Mange tout are gorgeous eaten raw, either whole or chopped into salads. They are delicious and sweet when small, getting less sweet as they grow more mature.
