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South Africa · Eastern Cape · Joe Gqabi| Common Animals Fish Mushrooms Flora |
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Fulica cristata |
July: Hatchlings appear. Chicks hatch and begin following parents.
Completely safe. Beautiful northern bird. Hunting Red-cheeked Coot traditionally valued among waterfowl hunters. Meat consumed by local peoples. Feathers used for making ornaments.
Inhabits freshwater bodies with dense vegetation. Feeds on aquatic plants and small invertebrates. Mostly active during daytime.
Hunting from boat and shore on lakes and ponds Use of calls and decoy ducks Shooting during morning and evening hours
Choose areas with dense aquatic vegetation. Hunting more successful in calm weather. Use camouflage and blinds.
Quick dressing preserves meat flavor. Feathers can be used for decoration. Careful skinning due to thin skin. Meat has strong fishy taste, rarely consumed as food.
Breast: Frying, roasting
Thigh: Braising, frying
Thigh: Braising, frying
Pan-fried Red-cheeked Coot with Herbs (Pan-frying)
Tender meat with herbal aroma
Tender meat with herbal aroma
1. Marinate meat with garlic and herbs.
2. Fry until golden brown.
3. Serve with vegetables.
2. Fry until golden brown.
3. Serve with vegetables.
Braised Red-cheeked Coot with Onions (Braising)
Meat becomes tender and juicy
Meat becomes tender and juicy
1. Brown meat with onions.
2. Add spices and broth.
3. Braise under lid for about 1 hour.
2. Add spices and broth.
3. Braise under lid for about 1 hour.