Easter is a special time of year celebrated by many Caribbean islanders. The four-day weekend is celebrated with remembrance and of course mouth-watering food. Easter in the Caribbean is filled with unique customs and traditions, some of which include:
- The fortune-telling eggs. In Western culture, eggs are painted and decorated. In the Caribbean on Good Friday at noontime, people crack an egg open and collect its white. The white is then left in the sun to dry up, and once dried, it is believed that the shape of it can predict someone’s future.
- Only seafood- fish to be exact is eaten on Good Friday. No red meat is eaten by devoted Catholics which make up a significant number of islanders. The beaches may seem to be perfect for families gathering on this bank holiday but it is frown upon to visit the beach. There is a myth that if you go into the sea after noontime on a Good Friday, you will turn into a fish! There is another superstition that sea bathers are more likely to drown on Good Friday.
- Kite-flying is a popular activity during the Easter holidays. Islanders craft creative kites of all sizes from sticks and household materials. There is competition for the highest-flying and or the most creative kit. The event is a fun-filled family affair.
Sweet Buns are a favorite treat during Easter. It is similar to an English bun but stuffed with raisins and other dry fruits. Another popular dish is the Matoutou crab which is prepared for Easter by islanders on the French Caribbean island of Martinique. The crabs are caught before the Easter weekend and are fed different kinds of foods such as sugarcane, coconut, or melon to make their flesh juicier and to enhance the crab’s meat flavor. The crab is cooked in a rich seasoned broth and served over white rice. You can make this Easter delicacy at home with Jirie Caribbean.
Let’s get to this recipe!
Martinique Matoutou de Crabes
Ingredients
- 2 tbsp Jirie's Caribbean Caribbean spice
- Salt to taste
- Black pepper to taste
- 2 cups precooked crab meat jumbo
- 1 lime
- 4 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 1 cup of chives, parsley, fresh thyme chopped
- 3 cloves garlic finely chopped
- 2 tbsp fresh colombo paste
- 1 tbsp tomato paste
- 3 cloves whole
- ½ red bell pepper chopped
- ½ zucchini sliced
- 1 fresh tomato finely chopped
- 2 cups water
- 1 whole scotch bonnet pepper (cayenne pepper or chili flakes, heat level to taste)
- 2 bay leaves
Instructions
- Add the Jirie's Caribbean spice, salt, pepper, and lime juice to olive oil then mix to form a marinade.
- Add all the crab meat into the large bowl and pour the marinate over them. Mix them well, cover with clear wrap and let marinate in the refrigerator for up to 1 hour.
- In a medium stockpot, add butter with parsley, chives, thyme, onions, and garlic, and saute until onions are translucent and herbs are fragrant.
- Add the Colombo paste, tomato paste, cloves, bell pepper, zucchini, and tomatoes. Stir everything together adding 1 cup of water to help loosen the sauce. Reduce the heat and let simmer until vegetables are tender.
- Add marinated crab meat and mix it gently into the sauce. Cover with the lid and cook for 5 minutes. Remove cover, add 1 cup of water, whole scotch bonnet pepper, and bay leaves.
- Let sauce simmer uncovered for about 15-20 minutes.
- Serve over white rice