Finely dice the onions. Chop garlic very finely. Sauté in hot oil. Season with cumin. Add coconut cream and water. Simmer the liquid.
Remove skin from sweet potatoes. Cut into 1X1 cm cubes. Add to skillet and sauté until soft.
Cut leeks into 1/2 cm thick rings and cook.
Add drained corn kernels to heat.
Peel tomatoes, cut into quarters and remove seeds.
Fold in tomatoes and crab tails.
Chop chives into rolls, parsley and coriander coarsely. Sprinkle over crab skillet. Add lime juice. Stir the dish briefly. Season with pepper to taste.
See: Carnival buffet for 8-10 people.
Our tip: Fresh chives are much more aromatic than dried ones!
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