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Somalia: Crabmeat Stew




Source of Recipe


U. Penn


Recipe Introduction


If scallop shells are available, spoon mixture into shells, piling them high and serve with rice. This makes a very elegant dish.
In a 3-quart heavy saucepan:

Saute: 1 cup ONIONS, finely chopped

1 tsp. CURRY POWDER
1 tsp. GINGER
1 tsp. SALT
1 tsp. CRUSHED RED PEPPER in
1/4 cup PEANUT OIL or BUTTER until onions are soft but not brown.
Add 1 Ib. TOMATOES cut in small wedges.

Simmer until tomatoes begin to cook.

Add 2 Ibs. CRABMEAT (or any seafood).

Saute lightly for 10 minutes.

Serve crabmeat over hot rice (2 cups rice to 5 cups water).

SERVES 8