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Writer's pictureThe Scullery Maiden

RECIPE - Coconut Crab Soup

A tropical recipe to remind me of my island getaway

Zanzibar is the first place I've visited by myself. While I've travelled to the South of France on my own, and flown from London to Scotland alone, there has always been someone to meet me on the other side. Stone Town was a solo adventure that forced me out of my shell.


It might surprise some to find that though I can be quite outgoing, I'm generally a shy person who is happy to keep to them self. I couldn't be like that because I'd miss finding out about the hidden gems that lay buried in the unkempt island.


Luckily, on my first night, I met Jodi, Young, and their friends. The full femme crew were on a trip of Tanzania through Jodi's organisation called Connecting Globally which forces Americans out of their bubble and introduces them to a whole manner of wonderful cultures and creeds.


In between jib jabbing about our travel experiences, Jodi mentioned an all female Muslim run restaurant at Beyt Al Salaam Hotel that serves a coconut crab soup she insisted I should try. I didn't have a chance to make it out there but the day I arrived safely in South Africa, a message from Jodi pinged on my phone. It was the recipe she managed to negotiate from the chef and she willingly shared it with me.


It would b criminal if I didn't pay it forward with their kindness. I do hope you enjoy this. NOTE: This recipe produces a portion for two


Ingredients

100g fresh crab meat

30g unsalted butter

30g onions

1tsp crushed garlic

1tsp chopped ginger

2tsp turmeric powder

1 chopped chilli

500ml chicken stock infused with lemongrass

50ml coconut milk

1tbsp chopped coriander


Directions

1. Melt butter with, onions, garlic, ginger, turmeric and chilli in a saucepan

2. Sauté crab meat in pan, making sure not to burn the turmeric powder

3. Add chicken stock and leave to simmer for five minutes

4. Reduce heat and add coconut milk

5. Stir so milk is fully incorporated

6. Season and add fresh coriander

***Best served in a coconut shell with a steamed crab claw but I added chunks of crab meat because I didn't have a coconut shell

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There are a number of recipes people have trusted me with. Mme Iris from Botswana talked me through making Traditional Seswaa. Herai, Diego and Zahi shared their Pan Fried Trout recipe with me when I went camping last year.

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