|from my instagram|
Two weeks ago, I, together with my boss + 1 colleague went to Zamboanga City (which is also my hometown) for a business trip. Even before the scheduled trip the two of them had always talked about trying out the well-known Curacha in Zamboanga. Of course, as one of the locale in the only Latin City of Asia suggested for a lunch at Alavar Restaurant.
Curacha (not the babaeng walang pahinga) is actually a local Chavacano name of a crustacean with cross breed of large sea crab and lobster characteristics. Also known as the spanner crabs or red frog crabs, and are only found in the deep waters of Jolo. The Tausugs of Jolo call these sea creatures as “Kagang Pamah”, it has red-orange color which stays the same even when cooked.
There are different ways to cook Curacha but the best one I tried is the "curacha with alavar sauce". Just like what we devoured at Alavar Seafood Restuarant in Tetuan, Zambonga City, at P700-P1000 per serving (defending of size) and is already goof for 2-3 persons.
I also remember my big brothers made the same dish when we visited them years back in Zamboanga City, we just bought the crab at the flea market and cooked it with the alavar sauce. Yep! Frozen “alavar sauce” are also sold per kilogram, so you can enjoy the same dish at your very home.