Entree: French Guiana – Southern Culinary Region – Matété de Crabe (Creole-style crab and rice stew braised with manioc, aromatic herbs, and spicy Creole seasonings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) whole crabs, cleaned and halved
- 2 tbsp (30 ml) annatto (urucum) oil or vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 Scotch bonnet or habanero pepper, left whole or pierced (use caution)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 cup (240 ml) coconut milk
- 2 cups (370 g) long-grain rice, rinsed
- 1 cup (150 g) cassava (manioc), peeled and cut into 1/2-inch pieces
- 2 cups (480 ml) fish stock or water
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 2 scallions, sliced
- 1 tbsp (15 ml) lime juice

Instructions

1. Heat the annatto oil in a large heavy pot over medium heat. If using annatto seeds, warm them briefly in oil until they color the oil, then remove seeds. Add chopped onion and cook until translucent, about 5 minutes.
2. Add garlic and the whole Scotch bonnet (don’t burst it unless you want more heat) and cook 1 minute. Stir in chopped tomatoes and cook until they break down, 4–5 minutes.
3. Add the cleaned crab pieces and toss to coat in the tomato mixture, cooking 3–4 minutes until the shells begin to color. Season with salt and pepper, add thyme and bay leaves.
4. Stir in cassava pieces, coconut milk, and fish stock. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook 10 minutes to begin tenderizing the cassava and infusing flavors.
5. Add the rinsed rice, spread it evenly over the crab mixture without stirring, then push the crab pieces slightly into the rice. Cover tightly, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18–22 minutes.
6. Remove from heat, let sit covered 5 minutes. Discard thyme sprigs and bay leaves and the whole Scotch bonnet if left intact. Fluff rice gently to combine with crab and manioc.
7. Finish with chopped parsley or cilantro, sliced scallions, and lime juice. Serve hot, straight from the pot.