The Curacha is a native seafood dish from Zamboanga. It is a hybrid of crabs and lobsters steamed with sauce. In Chavacano (Zamboanga), it is a spanner crab or red frog crab which is scientifically called Ranina ranina. It is mostly steamed and served with sauce.
It is Zamboanga’s local seafood delicacy, although it is also commonly found in Sulu. It is part of Chavaco cuisine, which has influences from Spanish, Southeast Asian, and indigenous cuisines.
Habalos na Curacha Recipe
- Clean the curacha with a toothbrush in running water, then drain.
- Put the cleaned curacha in a medium-sized wok or large pot. Add salt (1 tbsp) and the lemon soda (sprite or 7-up, 1 cup).
- Boil until the liquid has evaporated.
- Transfer to a serving plate and serve.
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