Preparation

Bring to a medium-low heat a pan (preferably of clay) with the oil, onion and garlic and sauté until tender.
Add tomatoes, peppers and coriander, cover and cook over low heat for 5-10 minutes. Then add the coconut milk, lemon juice and aratu, the sliced ​​tomatoes and peppers on top and cover and let it boil for another 10 minutes.
Finally add the palm oil and set the salt and add the pepper. Leave for another 5 minutes, without cover, and turn off the heat after that time.
Serve with white rice.

Ingredients

  • 1 kg of shredded aratu (crab)
  • 2 diced tomatoes without seeds
  • 1 chopped tomato
  • 1 and 1/2 chopped onions
  • 1/2 sliced ​​red pepper
  • 1/2 sliced ​​green pepper
  • 1 bunch of chopped coriander
  • 2 crushed garlic cloves
  • 1 lemon juice
  • 200 ml of coconut milk
  • 50 ml of palm oil
  • 2 tablespoons of olive oil
  • pepper mince
  • salt to taste