Entree: French Guiana – Central Culinary Region – Matété de Crabe (Creole crab and okra stew cooked with cassava and aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 whole blue crabs, cleaned and halved, about 2 lb (900 g) total
- 1 lb (450 g) cassava (yuca/manioc), peeled and cut into 1 in (2.5 cm) pieces
- 8 oz (225 g) okra, trimmed and sliced
- 1 large onion, diced, about 8 oz (225 g)
- 1 green bell pepper, diced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced
- 3 tbsp (45 ml) neutral oil (vegetable or peanut)
- 2 tbsp (30 ml) unsalted butter
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) seafood or fish stock (or water)
- 2 tbsp (30 ml) fresh lime juice
- 1 small Scotch bonnet or habanero pepper, left whole for flavor or minced for heat (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup (60 g) manioc (cassava) flour or farinha for thickening
- 1/2 cup (15 g) chopped fresh cilantro (coriander)
- 2 tbsp (8 g) chopped fresh chives or green onion tops
- 1 1/2 tsp (8 g) kosher salt, adjusted to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Prepare cassava: place cassava pieces in a pot, cover with salted water, bring to a boil and simmer 10–12 minutes until just tender but not falling apart; drain and set aside.
2. In a large heavy pot or Dutch oven over medium heat, warm the oil and butter until shimmering. Add onion and bell pepper and sauté 5–7 minutes until softened and translucent.
3. Add garlic and chopped tomatoes and cook 3–4 minutes until the tomatoes begin to break down. Stir in thyme and bay leaf.
4. Add the crab pieces to the pot and toss with the vegetables for 2 minutes to coat. Pour in the stock and coconut milk, then add the whole Scotch bonnet if using for background heat.
5. Bring to a gentle simmer, cover partially, and cook 12–15 minutes until crab shells turn bright and flavors meld. Skim any foam from the surface.
6. Add the precooked cassava and sliced okra to the pot; simmer uncovered 8–10 minutes until okra is tender and stew thickens slightly.
7. Remove the Scotch bonnet (if left whole) and discard. Stir in lime juice, chopped cilantro, chives, salt and black pepper, adjusting seasoning to taste.
8. Gradually sprinkle in the manioc (cassava) flour while stirring to thicken to your preferred consistency (start with half, then add more if needed). Simmer 2–3 minutes more to cook the flour and integrate flavors.
9. Serve hot in deep bowls, spooning generous stew over rice or with boiled cassava on the side. Garnish with extra cilantro and lime wedges if desired.