If scallop shells are available, spoon mixture into shells, piling them high and serve with rice. This makes a very elegant dish.
1 cup onions, finely chopped
1 tsp. curry powder
1 tsp ginger
1 tsp salt
1 tsp crushed red pepper
╝ cup peanut oil or butter
1 lb. tomatoes, cut in small wedges
2 lbs. crabmeat (or any seafood)
In a 3-quart heavy saucepan sautÚ onions, curry powder, ginger, salt and red pepper in peanut oil or butter until onions are soft but not brown. Add tomatoes. Simmer until tomatoes begin to cook. Add crabmeat. SautÚ lightly for 10 minutes. Serve crabmeat over hot rice (2 cups rice to 5 cups water).
country : Somalia
course : main course
source : The African Cookbook / Bea Sandler