Fresh crabs simmered in a spicy tomato and onion sauce seasoned with garlic, ginger, and scotch bonnet. A beloved coastal dish from the lagoon towns of southern Benin.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Clean crabs thoroughly, removing gills and rinsing well.
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2
Heat oil in a large pot, saute onions, garlic, and ginger until fragrant.
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3
Add blended tomatoes and cook for 15 minutes until reduced.
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4
Add crabs and water, place scotch bonnet on top.
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5
Cover and simmer 25 minutes until crabs are bright red and sauce is thick.
Did You Know?
In the lagoon city of Ganvie, known as the Venice of Africa, fresh crabs for adjagbede are caught right beneath the stilt houses.
Chef's Notes
Equipment Tips
- large pot with lid
- blender
- crab cracker
Garnishing
fresh herbs
Accompaniments
pate, white rice
The Story Behind Adjagbede
Adjagbede reflects the aquatic culinary traditions of Benin's coastal and lagoon communities. The Tofinu people of Lake Nokoue and surrounding waterways have prepared crab dishes for generations, using the abundant crustaceans found in the brackish lagoon waters as a primary protein source.
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