CROSS anyone? No, no. Not the flip-flops. We’re talking about the real deal here. And in no way do they taste like rubber—they’re quite a treat actually.

Here at The Parkmall, Out Of Africa BBQ Steakhouse is one fun food rendezvous to consider if you’re the daring type.

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Later on in the story, we will be talking about their more exotic offerings. But just so we don’t alienate some of you folks who are, say, more conservative when it comes to their food choices: we’ve got great news. They serve “regular” food here. Pork ribs maybe? Well, they’ve got that covered. In fact, their Roarin’ Rack of Ribs is one of their bestsellers.

South African cuisine revolves around “both being spicy and fruity,” says Ian Fort, their in-house chef. That description of what you would expect of South African food is best exemplified by this dish: the Venison Potjeikos (or simply, deer meat stew).

Perfect with lemon peanut rice, this bowlful brags of a rich flavor. Imagine: the Shitake mushrooms in this one complements with the pineapple bits and carrot chunks—an unusual combination. But in the end, after prepared and simmered with beer, red wine, and the venison chunks, everything meets up in a perfect marriage.

The ostrich steak tasted fine and was done medium well. This is a good alternative to try out besides beef or pork.

Finally, there’s the Crocodile Trio up last: the Crocodile Sisig, Crocodile Salpicao and Crocodile Adobo.

Now you might be thinking, “They’ve all got the same first names, but their last names are far from being of African origin and actually hints at Filipino and Spanish-influenced cuisines.”

That’s because according to Taino Tenney, owner of the restaurant, they’d like to “offer crocodile in Filipino flavors.”

“For the mean time, we’re not serving crocodile steaks because the cuts we’re getting from our supplier are not prime cuts.

We might do so again the near future,” Taino adds. That’s why they’re serving them as sisig, salpicao or adobo—so that you won’t have to slice through tough meat.

For the record, the place has legally accomplished all requirements with regard to selling such exotic meats and even gets their products from the two only officially recognized suppliers in the country.

My favorite among the three would be the sisig. It’s not that far-off from pork, but the fat content is far lesser in this one. (Be not alarmed, they do not use the head for the sisig, but instead, the tail part). The salpicao is a comfort treat—smothered in sweet sauce. And the adobo stays true to what you would expect of a normal adobo dish.

What binds together, not only these three crocodile dishes, but also everything on their menu as well is that, they add their special African herbs and spices. It is a special mixture of 10 different elements, which recipe and ratio is kept secret under lock and key.

This place also features a function room that can sit 45 persons. The interior is well thought of and adds nicely to the safari theme and feel of the whole place. The second floor has got even a 100-year-old antique bar from Africa or a life-size replica of the biggest rhino ever to walk this planet.

In the end, as you’re about to dine out and try something new, allow me to quote a pop song we all might be familiar with: “Hakuna matata, it means no worries, for the rest of your days.

It’s a problem free, philosophy… Hakuna matata.” Enjoy your meal.