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South Africa| Common Animals Fish Mushrooms Flora |
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Cypraea tigris |
July: Activity remains high, juvenile growth.
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11 May, 2015
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Safe when handled. Considered a delicacy in traditional Pacific cuisine. Commonly used in dishes with coconut milk and curry.
Found in coral reefs of the Indo-Pacific region. Characterized by large, smooth, and glossy spotted shell. Mostly nocturnal activity.
Hand collection in shallow waters and coral reefs Harvesting possible during low tide with mask and snorkel
Best collecting time is early morning or evening. Inhabits coral reefs up to 20 meters deep.
Average weight: 0.02 kg
Thoroughly rinse off sand and algae. Use only the meat for cooking, remove from shell. Edible but mostly collected as souvenir.
Meat: Boiling, frying, stewing
Boiled tiger cowrie with garlic and spices (Boiling)
Tender meat with rich sea flavor
Tender meat with rich sea flavor
1. Remove meat from shell.
2. Boil in salted water with garlic for 10-15 minutes.
3. Serve with lemon and herbs.
2. Boil in salted water with garlic for 10-15 minutes.
3. Serve with lemon and herbs.
Fried tiger cowrie with onion and pepper (Frying)
Aromatic dish with spicy flavor
Aromatic dish with spicy flavor
1. Cut meat into pieces.
2. Fry with onion and bell pepper for 5-7 minutes.
3. Serve hot with side dish.
2. Fry with onion and bell pepper for 5-7 minutes.
3. Serve hot with side dish.
Tiger cowrie in coconut curry (Stewing)
Creamy and rich flavor
Creamy and rich flavor
1. Sauté meat with onion and spices.
2. Simmer in coconut milk for 15 minutes.
3. Serve with rice.
2. Simmer in coconut milk for 15 minutes.
3. Serve with rice.
Asian-style marinated tiger cowrie (Pickling)
Spicy and aromatic appetizer
Spicy and aromatic appetizer
1. Slice meat thinly.
2. Marinate in soy sauce, garlic, and chili for 2 hours.
3. Serve chilled.
2. Marinate in soy sauce, garlic, and chili for 2 hours.
3. Serve chilled.