RCI-SF.005.0060.001
Somali Crabmeat Stew
Somali Crabmeat Stew from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the white rice under cold running water until the water runs clear, then drain well.
2
Heat the peanut oil or butter in a large, heavy-bottomed pot over medium heat until shimmering.
3
Add the finely chopped onions to the hot oil and sauté, stirring frequently, until soft and translucent.
5 minutes
4
Stir in the curry powder, powdered ginger, salt, and crushed red pepper flakes, cooking for about 1 minute until fragrant.
5
Add the rinsed rice to the pot and stir to coat evenly with the oil and spices, cooking for 2–3 minutes.
6
Pour in the water and bring the mixture to a boil over medium-high heat, stirring occasionally.
7
Reduce heat to low, cover the pot, and simmer until the rice is nearly tender and most of the liquid is absorbed.
18 minutes
8
Gently stir in the tomato wedges and the crab meat or scallops, distributing them evenly throughout the rice.
9
Cover and simmer gently until the seafood is cooked through and heated throughout.
8 minutes
10
Adjust seasoning with salt and spices as needed, then transfer to a serving dish or individual scallop shells if using.