Caranguejada

Ingredients

Fresh crabs

4 medium-sized

Coriander

1 handful, finely chopped

Salt

to taste

Pepper

to taste

Palm oil

2 tablespoons

Coconut milk

1 cup

Green peppers

2, chopped

Tomatoes

2, chopped

Onions

1, finely chopped

Garlic

3 cloves, minced

Instructions

1. Thoroughly clean the crabs, ensuring all grit is removed.
2. Heat the palm oil in a large pot over medium heat.
3. Add the minced garlic and finely chopped onions to the pot. Sauté until they become soft and translucent.
4. Next, add the chopped tomatoes and green peppers. Continue cooking until the vegetables soften and release their juices.
5. Introduce the clean crabs into the pot. Cook for about 10 minutes, stirring occasionally to ensure the crabs are evenly cooked.
6. Pour in the coconut milk, and season with salt and pepper. Cover the pot and let it simmer on low heat for about 30 minutes, allowing the crabs to soak up the flavors.
7. Finally, add the finely chopped coriander and cook for an additional 5 minutes. This step infuses the dish with a vibrant, fresh aroma.
8. Serve your traditional Brazilian Caranguejada hot, preferably with a side of fluffy white rice to soak up the delicious sauce. Enjoy!