Traditional Beninese Crab Stew Recipe

Ago Glain, Beninese Crab Stew

Discover the intricate flavors of West Africa with this expertly crafted Beninese Crab Stew. Merging the earthiness of tomatoes and onions with the zest of chili and the richness of palm oil, this dish captures the heart of Beninese cuisine. Perfectly spiced with bay leaves and black pepper, the stew brings the taste of the West African coast to your dining table. Delightful, exotic, and rich, this stew is the true essence of Beninese culinary artistry. Perfectly balanced to intrigue your palate with every bite.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 1 hour

Ingredients

• 2 whole crabs, cleaned and cut in half
• 200 g tomatoes, diced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 30 ml palm oil
• 1 chili pepper, finely chopped
• 2 g salt
• 1 g black pepper
• 2 bay leaves
• 200 ml water

Method

• Heat the palm oil in a large pot over medium heat. Add the onions and sauté until they turn translucent and aromatic.
• Stir in the garlic, chili pepper, and tomatoes. Cook until the tomatoes begin to break down, creating a thick base.
• Add the crab pieces to the pot and sauté gently, ensuring the crabs are well coated with the tomato mixture.
• Pour in the water, and add the bay leaves, salt, and black pepper. Stir well to combine.
• Cover the pot and let the stew simmer gently over low heat for about 1 hour, occasionally stirring until the crab is cooked, and the flavors are well melded.
• Adjust the seasoning to taste, and remove the bay leaves before serving.

Tips

For a deeper flavor, let the stew simmer for an additional 30 minutes. This allows the spices to further enhance the richness of the dish. Serve with a side of white rice to soak in the vibrant flavors of the stew.

Nutritional Information