Kariba Crayfish Boil
Kariba Crayfish Boil: A Taste of the Zambezi!
Alright, my culinary comrades! Carl Joshua Ncube here, and today, we're taking a trip to the mighty Kariba, bringing its incredible freshwater crayfish straight to your plate. Forget fancy fuss; we're doing a simple, flavour-packed boil with a hint of Portuguese flair, all served up with a luscious herbed garlic butter. This is pure, unadulterated deliciousness, shamwari!
Ingredients
- For the Kariba Crayfish Boil:
- 1 kg approx. 2.2 lbs fresh Kariba freshwater crayfish, live (or thawed if frozen)
- 4-6 cloves garlic lightly crushed (don't peel, just smash 'em!)
- 30 g 2 tbsp fresh parsley, roughly chopped
- 15 g 1 tbsp Portuguese chicken seasoning (ensure it's a good quality blend with paprika, garlic, and a hint of chilli)
- 15 ml 1 tbsp olive oil
- 2 L 8 cups water (or enough to cover crayfish)
- Salt to taste about 15g or 1 tbsp, for the boiling water
- 1 lemon halved (for boiling and serving)
- For the Herbed Garlic Butter:
- 100 g approx. 7 tbsp unsalted butter
- 3 cloves garlic finely minced
- 15 g 1 tbsp fresh parsley, finely chopped
- 5 g 1 tsp fresh chives, finely chopped (optional, for extra freshness)
- Pinch of red chilli flakes optional, for a little kick
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Crayfish (The Brave Part!):
- If using live crayfish, rinse them thoroughly under cold running water. Some prefer to "purge" them in salted water for 30 minutes. If you're squeamish, you can place them in the freezer for 15-20 minutes to humanely stun them before boiling.
- If using thawed frozen crayfish, simply rinse them well.
- Set Up the Boil:
- In a large pot, combine the 2 L of water, crushed garlic cloves, roughly chopped parsley, Portuguese chicken seasoning, olive oil, and salt.
- Bring this mixture to a rapid, rolling boil over high heat. This is your flavour base, so let it get good and bubbly!
- Boil the Crayfish:
- Once the water is boiling vigorously, carefully add the crayfish to the pot.
- Cover the pot and return to a boil. Once boiling again, cook for 5-7 minutes, or until the crayfish turn a vibrant red and the tails are curled. Do not overcook, or they will become rubbery!
- Using a slotted spoon, transfer the cooked crayfish to a large serving platter. Squeeze half a lemon over them immediately.
- Make the Herbed Garlic Butter:
- While the crayfish are boiling, melt the butter in a small saucepan over low heat.
- Add the minced garlic, finely chopped parsley, chopped chives (if using), and chilli flakes (if using).
- Sauté gently for 1-2 minutes, just until the garlic is fragrant but not browned.
- Remove from heat and season with salt and freshly ground black pepper to taste.
- Serve with Zambezi Flavour!
- Pour the melted herbed garlic butter generously over the hot, boiled crayfish.
- Serve immediately with extra lemon wedges for squeezing. This dish is perfect with crusty bread for dipping in the glorious butter, or even alongside some creamy sadza.
- Enjoy this taste of Kariba, a true Zimbabwean delicacy, prepared with that special Carl Joshua Ncube touch! It's finger-licking good, my friend!
Kariba Crayfish Boil: A Taste of the Zambezi!
Alright, my culinary comrades! Carl Joshua Ncube here, and today, we’re taking a trip to the mighty Kariba, bringing its incredible freshwater crayfish straight to your plate. Forget fancy fuss; we’re doing a simple, flavour-packed boil with a hint of Portuguese flair, all served up with a luscious herbed garlic butter. This is pure, unadulterated deliciousness, shamwari!
Ingredients
- For the Kariba Crayfish Boil:
- 1 kg approx. 2.2 lbs fresh Kariba freshwater crayfish, live (or thawed if frozen)
- 4-6 cloves garlic lightly crushed (don’t peel, just smash ’em!)
- 30 g 2 tbsp fresh parsley, roughly chopped
- 15 g 1 tbsp Portuguese chicken seasoning (ensure it’s a good quality blend with paprika, garlic, and a hint of chilli)
- 15 ml 1 tbsp olive oil
- 2 L 8 cups water (or enough to cover crayfish)
- Salt to taste about 15g or 1 tbsp, for the boiling water
- 1 lemon halved (for boiling and serving)
- For the Herbed Garlic Butter:
- 100 g approx. 7 tbsp unsalted butter
- 3 cloves garlic finely minced
- 15 g 1 tbsp fresh parsley, finely chopped
- 5 g 1 tsp fresh chives, finely chopped (optional, for extra freshness)
- Pinch of red chilli flakes optional, for a little kick
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Crayfish (The Brave Part!):
- If using live crayfish, rinse them thoroughly under cold running water. Some prefer to “purge” them in salted water for 30 minutes. If you’re squeamish, you can place them in the freezer for 15-20 minutes to humanely stun them before boiling.
- If using thawed frozen crayfish, simply rinse them well.
- Set Up the Boil:
- In a large pot, combine the 2 L of water, crushed garlic cloves, roughly chopped parsley, Portuguese chicken seasoning, olive oil, and salt.
- Bring this mixture to a rapid, rolling boil over high heat. This is your flavour base, so let it get good and bubbly!
- Boil the Crayfish:
- Once the water is boiling vigorously, carefully add the crayfish to the pot.
- Cover the pot and return to a boil. Once boiling again, cook for 5-7 minutes, or until the crayfish turn a vibrant red and the tails are curled. Do not overcook, or they will become rubbery!
- Using a slotted spoon, transfer the cooked crayfish to a large serving platter. Squeeze half a lemon over them immediately.
- Make the Herbed Garlic Butter:
- While the crayfish are boiling, melt the butter in a small saucepan over low heat.
- Add the minced garlic, finely chopped parsley, chopped chives (if using), and chilli flakes (if using).
- Sauté gently for 1-2 minutes, just until the garlic is fragrant but not browned.
- Remove from heat and season with salt and freshly ground black pepper to taste.
- Serve with Zambezi Flavour!
- Pour the melted herbed garlic butter generously over the hot, boiled crayfish.
- Serve immediately with extra lemon wedges for squeezing. This dish is perfect with crusty bread for dipping in the glorious butter, or even alongside some creamy sadza.
- Enjoy this taste of Kariba, a true Zimbabwean delicacy, prepared with that special Carl Joshua Ncube touch! It’s finger-licking good, my friend!