Episode 15 - Mozambique Crab & Mandioca

In this Episode to we travel to the Capital of Mozambique, Maputo. Chef Mize' and Maimuna buy fresh Mozambique Crab at the Local Market and prepare it an a traditional Mozambique way, served with Mandioca (Cassava porridge) Ingredients: 2-3kg of cleaned fresh Crab (swimming crab) 2 x large onions, diced 3 x red ripe tomatoes, diced 2 bay leaves 2 tbsp., fresh chopped coriander 2-3 tbsp. fresh garlic, minced 2 tbsp. olive oil 2 x tbsp. paprika 2 x cups of Coconut Milk/Cream Method: Fry onions in heated olive oil until soft. Add the tomatoes, and fry for a couple of minutes (3-5 minutes) Add the fresh garlic and fry for a couple of minutes (3-5minutes), whilst stirring. Add the Paprika and stir, cook for 1-2 minutes. Add the fresh Crab portions. Add 1 cup of Coconut cream. Stir well and cover the pot, cook for (20 minutes), with the lid on. Keep checking the pot. (do not over cook the crab). Once the crab turns red/pink, the crab is done! Add more coconut milk if needed and stir the pot. Cover the pot for a couple more minutes (2-3 minutes) Add fresh coriander and salt, whilst stirring the pot. Cassava/Mandioca. 2 cups of Mandioca flour In a mixing bowl, mix the 2 cups of mandioca with 3 cups of cold water. Stir well to ensure their are no lumps. Boil 2 cups of water in a pot. Add the mandioca mixture into the boiling water, whilst string all the time, to avoid any lumps. Cover the pot and cook on low heat for 10-15 minutes. Add some mandioca flour to thicken the porridge, whilst stirring all the time. Beat the porridge to ensure a smooth consistency. Add salt to taste at the end.