Somali Crabmeat Stew

Ingredients

• 480 ml white rice
• 960 ml water
• 60 ml peanut oil or butter
• 240 ml onions, finely chopped
• 1 tsp curry power
• 1 tsp powdered ginger
• 1 tsp salt
• 1 tsp crushed red pepper flakes
• 1 tomato, cut in small wedges
• 908 g crab meat or other seafood such as Scallops
• optional: empty scallop shells for serving

Directions

1. In a saucepan, wash and rinse the rice.
2. Add the water, cover and bring to a boil.
3. Reduce heat and let simmer for 15 to 20 minutes.
4. Meanwhile, heat the oil or butter in a deep, heavy saucepan.
5. Add the onions, curry, ginger, salt and red pepper flakes, and sauté until the onions are lightly browned.
6. Add the tomatoes and simmer until soft.
7. Add the crabmeat or other seafood and sauté for 10 minutes.
8. Serve over the rice in scooped-out scallop shells or alone.