Ago Glain RecipeOrigin: Benin Period: Traditional |
Ingredients:
6 large (400g) fresh crabs 
Ago Glain Preparation:Method:Wash the crabs and place in a large stockpot full of boiling water to vinegar has been added. Season with solt and pepper and cook for 10 minutes, skimmin-off any scum that forms on the surface of the pot. Add the whole tomatoes, bay leaf, parsley and the whole onion with the cloves stuck in it. Continue cooking for 5 minutes then remove the tomatoes and continue cooking the remaining ingredients for a further 5 minutes. Remove the crabs at this point, remove their shells and take out the crabmeat from the body and cloaws. Mix this with the lime juice and set aside. Meanwhile heat the oil in a pan and add fry the finely chopped onions until translucent. Add the tomatoes and cook until they form a paste before adding the chillies. Now add the crabmeat and stir to heat through. Stuff the crabmeat into the cleaned shells and serve with rice (the rice can be made with the stock from boiling the crabs). |
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Other recipes with crabs and tomatoes as primary ingredients: Tomato Rice Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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