Beninese Ago Glain

Ingredients: 6 large (400 g) fresh crabs 250 ml vinegar 500 ml peanut butter 3 large tomatoes 1 bayleaf 1 sprig parsley, chopped 1 large onion 2 large onions, chopped 3 whole cloves juice of 3 limes 1 tbp dende (palm) oil 1 tbsp chopped piri-piri chillies Salt and black pepper to taste

Cooking Instructions: Wash the crabs and place in a large stockpot full of boiling water to vinegar has been added. Season with solt and pepper and cook for 10 minutes, skimmin-off any scum that forms on the surface of the pot. Add the whole tomatoes, bay leaf, parsley and the whole onion with the cloves stuck in it. Continue cooking for 5 minutes then remove the tomatoes and continue cooking the remaining ingredients for a further 5 minutes. Remove the crabs at this point, remove their shells and take out the crabmeat from the body and cloaws. Mix this with the lime juice and set aside. Meanwhile heat the oil in a pan and add fry the finely chopped onions until translucent. Add the tomatoes and cook until they form a paste before adding the chillies. Now add the crabmeat and stir to heat through. Stuff the crabmeat into the cleaned shells and serve with rice (the rice can be made with the stock from boiling the crabs).

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