From Mnemba Island Lodge, Zanzibar (Tanzania)
Heat the three oils in a large saucepan.
Add the shallots, garlic, coriander stems, ginger and chilli and cook until soft but not brown.
Add the white wine, bay leaves and orange peel and bring to the boil.
Simmer for 10 minutes and add the crab.
Cover the pan and cook for 5 minutes. Add the mussels and cook for a further 5 minutes until the shells open. Discard any mussels which stay closed.
Remove the mussels and crab claws and set aside.
Pass the cooking liquid through a fine sieve. Add water and saffron .
Bring the fish broth to a simmer and add the fish cubes. Cook for 2 minutes, then add the spring onions and cook for a further 2 minutes.
Add the cherry tomatoes, mussels and crab claws and cook until heated through.
Season to taste with salt and black pepper.
Serve with lightly spiced cooked brown rice, sorghum wheat or millet if desired.
Buy A Kitchen Safari
Excerpt: A Culinary Tour of Africa
This page created October 2007
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2014,