In brief
- Matété de crabes is rice simmered with land crabs and Creole spices, the Guadeloupean version of Martinican matoutou
- Origin: Guadeloupe
- Key ingredients: land crabs, long-grain rice, onion, garlic, colombo, cloves, chilli, lime
- Context: a dish for Easter Monday and Whit Monday, shared with family
Origins and cultural history of matété de crabes
The word matété comes from Creole and means a mixture. In Guadeloupe, it names this rice simmered with land crabs, while the same dish is called matoutou in Martinique. The two islands share the same origin: a crab rice traditionally eaten on Easter Monday in the Antilles, at a time when crab, classed as lean meat, remained allowed during Lent.
In Guadeloupe, the meal is eaten as a family, often outdoors, and continues at Whit Monday, seven weeks after Easter. The recipe varies from one household to another: some add smoked pork breast, others a little coconut milk to the rice, but the base always remains rice simmered with the crabs and their cooking juices.
What are the key ingredients of matété de crabes
The recipe for matété de crabes relies on land crab and long-grain rice, flavoured with Caribbean spices. As land crabs are protected and subject to a regulated fishing season, many households now use frozen crabs, available all year round.
- land crabs (or frozen crabs)
- long-grain rice
- onion, garlic and spring onions
- colombo powder and cloves
- Caribbean chilli
- lime
What to know about matété de crabes
Matété de crabes is rice simmered with land crabs and Creole spices: colombo, clove, Antillean chili and lime, along with onion, garlic and chives. It is the Guadeloupe version of Martinique's matoutou, matété meaning a mixture in Creole. It is traditionally prepared on Easter Monday and at Pentecost, and shared with family, often outdoors. Depending on the household, smoked bacon or a little coconut milk is added.
Frequently asked questions about matété de crabes
What is the difference between matété and matoutou de crabes?
Both refer to the same dish, rice simmered with land crabs and Creole spices, traditionally eaten on Easter Monday in the Antilles. Matété is the name used in Guadeloupe, matoutou the one used in Martinique; seasonings vary from one family to another, but the base stays the same.
Can matété de crabes be made with frozen crabs?
Yes. As land crabs are protected and fished only during certain periods, many recipes use frozen crabs or claws, thawed before cooking, which makes it possible to prepare the dish all year round.
Where to find the ingredients for matété de crabes in France?
NKOSI sells the long-grain rice, colombo powder, cloves, chilli and lime juice for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
