Ingredients for 2 burritos
For the zebra fillet:
300 g zebra fillet
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 garlic clove, finely chopped
1 bunch rosemary
Salt, pepper
For the guacamole:
1 ripe avocado
Juice of half a lime
1 small tomato, finely diced
1 small shallot, finely chopped
Salt, pepper
Fresh parsley or cilantro (to taste), chopped
For the tomato salsa:
2 ripe tomatoes, finely diced
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder or fresh chili pepper, finely chopped
Salt, pepper
Fresh parsley or cilantro, chopped
For the crunchy vegetables/grains:
1 can Chickpeas
100g unpeeled chickpeas
50g corn (fresh or canned)
3 tbsp tomato sauce
Optional: broccoli leaves
Other:
2 large flour tortillas
Preparation:
Marinate and fry the zebra fillet: Marinate the zebra fillet with olive oil, paprika, cumin, garlic, salt, and pepper. Sear in a hot pan or on a grill for about 3-4 minutes on each side until the meat is medium-rare to medium. Let the meat rest briefly, then slice it into thin strips.
Prepare the guacamole: Halve the avocado, remove the pit, and mash the flesh in a bowl with lime juice. Stir in the tomato, shallot, and parsley (or cilantro).
Season with salt and pepper.
Tomato salsa: Combine the tomatoes, onion, garlic, olive oil, lime juice, and parsley (or cilantro). Season with salt and pepper.
Prepare the crunchy vegetables/grains: Heat chickpeas, corn, and tomato sauce in a pan, then stir in the broccoli leaves.
Fill the burrito: Briefly warm the tortillas in a pan or microwave until soft and pliable. Spread each tortilla with guacamole. Then distribute the fillet, the crunchy vegetables, and the tomato salsa on top.
Fold in the bottom of the burrito, fold in the sides, and roll up tightly.
Nice to know: Zebra meat has deep roots in the history of southern and eastern Africa. Long before livestock farming was widespread, hunting wild animals played a central role in the diet of many indigenous communities. Zebras were an important, albeit not common, source of meat. They were prized for their lean, flavorful meat and were usually hunted as part of communal hunts.
With the colonial era, the status of zebra meat changed significantly. European settlers brought cattle, sheep, and goats, which meant that wild game meat became less prevalent. Furthermore, the zebra was increasingly perceived as a symbol of the African wilderness and less as a domestic animal.
Nevertheless, zebra meat remained part of the local cuisine in rural areas and was traditionally dried or cooked over an open fire.
In the 20th century, zebra meat gained renewed attention, primarily from health and environmental perspectives. Due to its low fat content and the natural way the animals were raised, it is considered a very lean, protein-rich meat. In some African countries, it is still marketed under controlled conditions, especially where sustainable wildlife management is practiced.
