Christmas tree decoration, gift sharing, tasty meals, the magic of Christmas is tangible as this eagerly awaited date approaches! Want to add a little exotic touch to your Christmas Eve meal?
In this blog post, Veranda Paul & Virginie’s Chef invites you to discover the traditional Christmas dish he loves, to be reproduced at home to delight the eyes, the heart, and the taste buds of your guests.
The Mauritian crab broth
This soup made of crab and various spices commonly called rasson crabe is a popular recipe in Mauritius that can be enjoyed as a starter or as a main course. Chef Naden shares with us below his recipe for this soup.
Ingredients for 4 persons
• 1 teaspoon of crushed ginger
• 500 g of crab
• 2 large tomatoes
• 3 crushed garlic cloves
• 1 large green or red pepper
• 6 curry leaves
• 4 sprigs of thyme
• 1 minced onion
• Fresh coriander
• Salt
• 3 tablespoons of sunflower oil
• 1 liter and a half of water
Follow the recipe below
Step 1/
Heat the oil in a pot and add the garlic, ginger, onion, curry leaves, chili, thyme, salt and let it sweat.
Step 2/
Then add the tomato cut into small cubes and simmer for a few minutes over low heat.
Step 3/
Pour the crab pieces with shell into the pot, mix well and cover for 5 minutes.
Step 4/
Add the water and boil for 15 minutes.
Step 5/
Sprinkle with chopped fresh coriander.
Served with rice, this recipe will make a sensation and to sublimate the dinner, Chef Naden suggests ending your festive meal with a typically Mauritian dessert, the banana tart.
Let’s cook!
