Mizrahi-style Taro and Crab Stew

Ingredients

In this adaptation of the Hawaiian dish, the original taro and crab recipe is transformed into a Mizrahi Jewish-style stew. The flavors are enhanced with a blend of spices commonly used in Mizrahi cuisine, such as cumin, turmeric, and paprika. The dish is also enriched with fresh herbs like cilantro and parsley, which add a distinct freshness. The cooking technique and presentation are adjusted to align with Mizrahi Jewish culinary traditions, resulting in a unique and flavorful dish that pays homage to the Mizrahi Jewish culture. We alse have the original recipe for Boiled Taro and Crab, so you can check it out.

• 500g (1.1 lb) taro, peeled and cubed 500g (1.1 lb) taro, peeled and cubed
• 500g (1.1 lb) crab meat, cooked and shredded 500g (1.1 lb) crab meat, cooked and shredded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
2. 2.
   Add the cubed taro to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin, turmeric, paprika, salt, and black pepper over the taro. Stir well to coat the taro with the spices.
4. 4.
   Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the taro is tender.
5. 5.
   Add the shredded crab meat to the pot and simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from the heat and stir in the chopped cilantro and parsley.
7. 7.
   Serve the Mizrahi-style Taro and Crab Stew hot, accompanied by lemon wedges for squeezing over the stew.

Treat your ingredients with care...

• Taro — Make sure to peel the taro thoroughly, as the skin can be tough and fibrous. Use gloves while handling taro, as it can cause skin irritation for some individuals.

Tips & Tricks

• If fresh taro is not available, you can use frozen taro cubes as a substitute.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the turmeric for a vibrant yellow color.
• Serve the stew with warm crusty bread or steamed rice for a complete meal.
• For a richer flavor, you can use seafood broth instead of vegetable broth.
• Garnish the stew with a drizzle of olive oil and a sprinkle of paprika for an extra touch of elegance.

Serving advice

Serve the Mizrahi-style Taro and Crab Stew in individual bowls, allowing the flavors to meld together. Accompany each serving with a lemon wedge for squeezing over the stew, adding a refreshing citrusy note.

Presentation advice

Present the Mizrahi-style Taro and Crab Stew in a rustic clay pot or a deep serving bowl. Garnish with a sprig of fresh cilantro and a sprinkle of paprika for an enticing visual appeal.