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.