Guisado de Caranguejo (Crab Stew) is a traditional Mozambican recipe for a classic stew of crabs cooked in a spiced tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Crab Stew (Guisado de Caranguejo).
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Ingredients:
1kg crabs
3 tomatoes
3 bell peppers
2 onions
3 garlic cloves
1 piece of fresh turmeric, grated
1 piece of fresh ginger, grated
5 cloves, ground to a powder
2 tsp ground cumin
3 tsp ground coriander seeds
2 coconuts
3 tbsp oil
1 tsp salt
1 piece of dried mango (atchar), grated
fried curry leaves, to garnish
Method:
Scrape the flesh from the coconuts, mix in a bowl with 100ml water and soak for 20 minutes. Turn into a cloth and wring out all the liquid you can (this is the coconut milk).
Heat the oil in a pan, add the onions and the bell peppers and fry for 4 minutes then add the tomatoes and the crabs. Fry for a few minutes then add the ground spices, coconut milk and the ground atchar.
Stir to combine, bring to a simmer, cover the pan and cook slowly for about 20 minutes, or until the crabs are cooked (add water as needed).
Serve hot, garnished with the fried curry leaves and accompanied by rice.
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