Coconut of Crabs

Ingredients:

• 12 whole crabs
• Grated coconut or canned coconut sumo
• a purple onion
• a kidney tomato
• a green pepper
• half cup of herb
• 2 teaspoon achiote
• salt to taste
• 6 ripe bananas
• 1 peeled garlic head

Preparation:

• Kill and wash the crabs well, (to kill the crab you must put a knife in its shell)
• In the blender place the onion, tomato, green pepper and garlic (all in squares) and liquefy.
• In a large pre-heat pot over low heat and add the liquefied (onion, tomato, green pepper and garlic) add the 2 tablespoons of achiote and let it cook for about 5 minutes (always move to avoid burning the dressing .
• Blend the shredded coconut with 2 cups of water, reserve the first coconut water, then with the same coconut place it again in the blender and liquefy it with 1 cup of water, add the second coconut water to the pot.
• Place the crabs.
• Peel and filetear the ripe ones, add them to the pot (covering the crabs completely) to let cook for 15 minutes.
• finally we add the first coconut water and also the chopped herbs. (semi cover), leave for 15 minutes.
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• Note: This is a dish that is prepared in the Esmeraldas Coasts, you can accompany it with white rice.