Our neighbors are pretty cool. If it’s not one handing stone crabs over the gate it’s another sharing Viche for our lunch yesterday. (The crabs over the gate thing happened yesterday – Eric gave us 2 huge stone crabs and then later Erica his sister gave us 3 more! gotta love this place).
Okay, back to the viche de langosta.
This soup was made with lobster, madura and green plantains, carrots, and corn all simmered in a peanut broth. It is one of our favorites.
If I had to choose the best food that we have eaten while outside of the US it would have to be the cooks of Manabí and Paola would come in first place. Other items that she has shared with us were lapangachos – it s a stuffed potato or yucca fritter filled with meat or chicken. She has also made a fried shrimp dinner that had a chicharone coating on the shrimp. The next cook would need to be Sonia and her lobster and crab ceviche. Living here has been a unbelievable experience in the Manabí art of cooking.
Today I was happy to find fresh pangora (stone crab) claws in the Mercado. This is one of the items that is not always available and when it is I jump at the chance to buy a few pounds.
These were probably the biggest I have seen here. We just love stone crab claws and with my homemade version of Joe’s Stone Crab dipping sauce from South Florida we will be having a great time this afternoon especially when they cost a low $2.25 a lb. What you see in the pic cost $4.50.
Joe’s Stone Crab Claw sauce
1 T dry mustard or more to taste plus 1 teas
1 C mayo
2 t Worcestershire sauce
1 t A-1 Sauce (I can’t find A-1 so I add a teaspoons of ketchup and a few gratings of orange peel) or you can find a mock A-1 Sauce recipe on the internet but it is only 1 teaspoon