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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.