Somali Crabmeat Stew
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[edit] Description
[edit] Ingredients
- 480 ml white rice
- 960 ml water
- 60 ml peanut oil or butter
- 240 ml onions, finely chopped
- 1 tsp curry power
- 1 tsp powdered ginger
- 1 tsp salt
- 1 tsp crushed red pepper flakes
- 1 tbsp tomatoes cut in small wedges
- 908 g crab meat or other seafood such as Scallops
- optional: empty scallop shells for serving
[edit] Directions
- In a saucepan, wash and rinse the rice.
- Add the water, cover and bring to a boil.
- Reduce heat and let simmer for 15 to 20 minutes.
- Meanwhile, heat the oil or butter in a deep, heavy saucepan.
- Add the onions, curry, ginger, salt and red pepper flakes, and sauté until the onions are lightly browned.
- Add the tomatoes and simmer until soft.
- Add the crabmeat or other seafood and sauté for 10 minutes.
- Serve over the rice in scooped-out scallop shells or alone.
Categories: Somalian Recipes | Somalian Meat Dishes | Pattypan squash Side Dish Recipes | Red pepper flakes Recipes | Curry Recipes | Scallops Recipes | Squash Recipes | Ginger Recipes | Peanut oil Recipes | White rice Recipes | Tomato Recipes | Pattypan squash Recipes | Butter Recipes | Flakes Recipes | Onion Recipes | Water Recipes | Meat Recipes | Salt Recipes | Rice Recipes | Oil Recipes
