Martinican matoutou (Easter traditional meal)
Cooking of the crabs: After killing the crabs, wash them, brush and lemon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.azmartinique.com.
Cooking tools:
- Citrus press
- Grater
- Kitchen shears
- Vegetable brush
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 1 kg of white rice
- 16 cleaned crabs (preferably land crabs)
- 10 chives
- 2 large onions
- 5 tomatoes
- 6 limes
- 5 sprigs of parsley
- Salt
- Pepper
- Seeds and leaves of allspice
- 5 cloves
- 4 tablespoons of Colombo powder
- 2 peppers (the 2nd is not recommended if you don't like to eat spicy)
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