Crabes au Sauce Congo (Gabonese Crab Stew)

• Prep time: 20 mins

• Cook time: 30 mins

• Total time: 50 mins

• Servings: 4

• Country of Origin: Gabon

Description

A coastal favorite featuring fresh sea crabs simmered in an aromatic tomato, onion, and red palm oil gravy spiked with local chili and garlic.

Presentation

Serve in large shallow bowls with nutcrackers and seafood picks, accompanied by boiled yams.

Ingredients

• 4 large fresh sea crabs, cleaned and halved

• 3 tbsp red palm oil

• 1 large yellow onion, chopped

• 3 ripe tomatoes, pureed

• 2 tbsp tomato paste

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1.5 cups water

• 1 Scotch bonnet pepper, left whole

• 1 tsp salt

Directions

• Heat palm oil in a large stew pot over medium heat.

• Sauté chopped onion, garlic, and ginger until soft and fragrant.

• Stir in pureed tomatoes and tomato paste; cook for 8 minutes until oil rises to surface.

• Pour in water and add whole Scotch bonnet pepper; bring sauce to a simmer.

• Add cleaned crab halves into simmering sauce.

• Cover pot and cook for 18–20 minutes until crab shells turn bright red and sauce thickens.

• Season with salt to taste and serve hot.

Optional Variations

• Add green peppers or okra to stew during last 10 minutes of cooking.

Cooking Tips

• Crack crab claws lightly with a mallet before cooking so sauce flavors penetrate meat.

Nutrition Facts (Per Serving)

• Calories: 230 kcal

• Carbohydrates: 9 g

• Protein: 26 g

• Fat: 10 g

• Saturated Fat: 4 g

• Sodium: 570 mg