Zamboanga, a city rich in culture and tradition, is also home to one of the Philippines’ most exquisite seafood delicacies – Curacha. This exotic crustacean dish has captivated the palates of locals and visitors alike, offering a taste of Zamboanga’s vibrant culinary heritage. Join us as we delve into the fascinating history, unique characteristics, and tantalizing recipe of Curacha.
The History of Curacha
Curacha, also known as spanner crab or red frog crab, is a type of deep-sea crab abundant in the waters surrounding Zamboanga. The name “Curacha” is derived from the Spanish word “cucaracha,” meaning cockroach, due to its resemblance to the insect when flipped upside down.
Historically, Curacha has been a staple in the diet of coastal communities in Zamboanga, where fishermen would catch these prized crustaceans using traditional methods such as crab pots or handpicking during low tide. Over time, Curacha evolved from a humble catch to a sought-after delicacy, enjoyed in various culinary preparations across Zamboanga.
The Significance of Curacha
Curacha holds significant cultural and gastronomic value in Zamboanga, representing the city’s deep-rooted connection to the sea and its bountiful seafood offerings. It is often featured prominently in local fiestas, celebrations, and gatherings, where it serves as a symbol of abundance and prosperity.
Beyond its cultural significance, Curacha showcases the culinary creativity of Zamboanga’s chefs and home cooks, who have perfected the art of preparing this delectable crustacean in a myriad of ways, from simple steaming to elaborate seafood stews.
Recipe of Curacha Alavar
One of the most popular and beloved preparations of Curacha is Curacha Alavar, a rich and flavorful seafood dish named after the Alavar sauce that accompanies it. Here’s a simple recipe to recreate this Zamboanga delicacy in your own kitchen:
Ingredients:
- 1 kg fresh Curacha (spanner crab), cleaned and halved
- 2 cups coconut milk
- 1 cup Alavar sauce (a mixture of shrimp paste, coconut milk, and spices)
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, diced
- 2 pieces green chili peppers (siling haba), sliced
- Salt and pepper to taste
- Cooking oil
- Chopped spring onions for garnish