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Today's dish uses a chesapeake crab which has a blue hue
Peruvian crabs have a pinkish hue and are much larger
Oils, seaweed and yellow paper are ingredients absorbed by the crab while cooking -garlic and onion
Preparation of seaweed for the fish
remove the seeds, wash/rinse thoroughly
boil the seaweed
remove the outer layer
and blend for consistency
Fish broth is added to the pan of oil, seaweed, yellow papers and crab
In Peru, the bones are used to prepare the broth
The dish is prepared during each season with the exception of Holy Week the meat is consumed during this week
Achoté (spelling) another word Annaté (spelling)
Peruvian recipes can be found at the Smithsonian Folklife festival recipies. Note many Peruvian recipies do not have specific measurements in ounces or cups
The Chesapeake blue crabs take longer to cook vs Peruvian crabs
Potatos are added. The dish is ready to serve.