A few months from now should see the start of the
rainy season, bringing welcome respite from the hot
and humid weather leading up to it, but also giving
rise to a wonderful natural phenomenon – the running
of the crabs!
The large blue land crabs emerge from the undergrowth
in their thousands for the start of their mating
season, and you’ll likely come across family groups
with sticks and bags looking to catch the crab and
cook up a tasty stew.
Each family has their favourite
seasonings, but many versions of
the stew include coconut milk
and plantain, along with “matilda
foot” – plantain dumplings!
Belizean Crab Stew Recipe
8‐10 medium to large crabs
2 green plantain (cut into small
1 small pig's tail (cut off excess
1 large onion
2‐3 teaspoons Lea and Perrins Worchestershire
1 teaspoon salt
1 teaspoon pepper
1 small round red recardo
1/2 teaspoon thyme
1/2 teaspoon any of your favorite seasoning
2‐3 cloves garlic, crushed
1‐2 cups thick coconut milk
Matilda foot (see the recipe below)
How to cook Belizean Crab Stew:
Boil pig tail and green plantain until tender, and
meanwhile grate and squeeze the coconut milk, reserving
2 tablespoons for the Matilda Foot.
Add crab meat and seasonings to the pot, and then
drop in the the Matilda Foot dumplings and cook for
15 – 20 minutes
Lastly, add coconut milk and taste. Serve the Belizean
Crab Stew hot with steamed rice.
Matilda Foot Recipe
2 green plantains
1 ‘turn’ or half‐ripe plantain
3 tablespoons flour
1/2 teaspoon salt
2 tablespoons coconut milk
2 teaspoons baking powder
1/2 tablespoon margarine
How to cook Matilda Foot:
Peel and grate plantains.
Mix flour, salt, and baking powder
Melt margarine (low heat).
Add margarine and milk to grated
plantain, mix well.
Drop by teaspoon into boiling
Adapted from a recipe by Erleen
Godfrey, Belizean Favourite Foods.
The Toledo Howler