Comoros
Cassava Leaves Stew
Mataba au poisson
Cassava leaves finely chopped and cooked with coconut milk, onions, garlic, ginger, tomatoes, curry powder, nutmeg, and cloves; often includes fish (tuna) or meat; a staple everyday Comorian dish.
The complete directory
Find your next
favorite food.
3 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Mayotte
Kakamoukou
Whole firm-fleshed reef fish (grouper, red snapper or parrotfish) gently stewed with green mango, bilimbi, tamarind and plum de Cythère. The fruit gives a sour-sweet, aromatic broth and the fish stays moist.
Comoros
M'tsolola
Banane au Coco
A traditional Comorian stew of green bananas, cassava, and coconut milk with fish (tuna, mackerel, swordfish) or beef/goat; the meat or fish is marinated in chili-garlic paste, poached with vegetables, and finished with fresh coconut milk