This is an AI-generated image.

Mataba

Name: Mataba
Total time: 50 min
Yield: Serves 4
Cuisine: Comoros
Ingredients: 400g Pounded Cassava Leaves (or spinach); 300ml Coconut milk; 200g Fish Fillets; 1 Onion; 2 cloves Garlic; 2 Cardamom

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Cassava leaves simmered in coconut milk — a nourishing leafy curry from Comorian homes.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Mataba is a traditional Comorian dish of pounded young cassava leaves slowly simmered in coconut milk and spices, often with fish or meat added. True to an Indian Ocean island, it's scented with cardamom and other spices, and the mellow sweetness of coconut balances the depth of the greens.

🌆 Where it's eaten: At lunch in a Moroni home, coconut-scented mataba is served on a big platter with rice — an everyday island meal.

🥕 Ingredients (serves 4)

Pounded Cassava Leaves (or spinach) 400g
Coconut milk 300ml
Fish Fillets 200g
Onion 1
Garlic 2 cloves
Cardamom 2

👩‍🍳 Instructions

Parboil the cassava leaves until soft and pound them.
Sauté onion and garlic in oil.
Add the fish and sear lightly.
Add the pounded leaves, coconut milk, and cardamom.
Simmer on low about 20 minutes and season with salt.

← More Comoros recipes 🗺 Explore another country