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Thursday, July 7, 2022

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Recipe Thursday: How to make Ago Glain, A Beninese Crab in Peanut Sauce

Africa is the home of very delicious, classic and even spiritual meals. At ILoveAfrica, we love to share very exotic meal recipes from all over the continent, and today we have Ago Glain, a delicious crab stew from the Benin republic people of West Africa.

In the coastal regions of West Africa, seafoods and shellfish are plentiful. Crabs are the centerpiece of this Fon dish from the Fon people of the former kingdom of Dahomey in present day Benin Republic. When Fon descendants came to the new world as slaves, they re-created the dish as the Matoutou Crabes of the french-speaking Caribbean.Recipe Thursday: How to make Ago Glain, A Beninese Crab in Peanut Sauce

Ingredients For Ago Glain

  • 6 large fresh crabs about 1 ½ lbs.
  • 1 cup vinegar
  • 2 cups peanut butter
  • 3 large tomatoes
  • 1 bay leaf
  • 1 sprig of parsley chopped
  • 1 large onion
  • 2 large onions chopped
  • 3 whole cloves
  • Juice of 3 limes
  • 1 tablespoon palm oil
  • 1 tablespoon piri-piri chilies minced
  • Salt and pepper to taste

Preparation

  • Wash the crabs and place in a large pot full of boiling water, add in the vinegar.
  • Season with salt and pepper, cook for 10 minutes, skim off any foam that forms at the top of the pot.
  • Add in the whole tomatoes, bay leaf, parsley and the whole onion with the cloves stuck into it.
  • Continue cooking for 5 minutes then remove the tomatoes and continue cooking the other ingredients for another 5 minutes.
  • Remove the crabs, remove their shells and take out the crab meat from the body and the claws.
  • Mix the crab meat with the lime juice and set aside.
  • Heat the palm oil in a pan and add the finely chopped onion and fry until translucent.
  • Add the tomatoes and peanut butter and cook until they form a paste before adding the chilies.
  • Now add in the crab meat and stir to heat through.
  • Stuff the crab meat into the cleaned shells and serve with rice.
  • Garnish with some parsley.

Recipe: @internationalcuisine

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1 COMMENT

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