Ago glain is a crab dish has a great blend of flavors with tomato, onion peanut butter and some heat from the piri-piri peppers. Serve with some hot basmati rice for a great meal from Benin. I could not find good fresh crabs to use in this dish so I used lump crab. I am sure fresh would be awesome and make for a great presentation.
Ago Glain Crab Dish with Peanut sauce
- 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
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.