Baku Kitchen! An independent reference of traditional food

Comoros

Spice-island cuisine blending Swahili, Arab and French notes: coconut milk, cassava leaves and vanilla-scented lobster. That is the short version of what the Comoros cooks. Look for Langouste à la vanille (spiny lobster in vanilla-scented butter sauce, celebratory specialty), Mataba (cassava leaves slow-cooked in coconut milk, often with tuna) and Vanille des Comores (hand-pollinated cured vanilla pods, a mainstay of the island economy). Spiny lobster in a vanilla cream sauce, built from the archipelago’s two luxury products, reef lobster and cured vanilla. This atlas has 21 Comoros dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

21 dishes.

AchardsAchardsShredded vegetables or green mango salted and steeped in spiced oilAmbrevades au cocoAmbrevades au cocopigeon peas stewed in coconut milkGirofle des ComoresGirofle des ComoresDried clove buds used whole in pilaou and spiced dishesKaimatiKaimatiSmall fried dough balls tossed in cardamom sugar syrupLaduLadutoasted rice-flour and sugar balls with cardamom for festivalsLangouste à la vanilleLangouste à la vanillespiny lobster in vanilla-scented butter sauce, celebratory specialtyMabawaMabawaMarinated chicken wings grilled over charcoal, sold with cassava chipsMahamriMahamriCardamom-scented fried dough puffs eaten with tea or beansMatabaMatabacassava leaves slow-cooked in coconut milk, often with tunaMharagué ya nadziMharagué ya nadziRed beans stewed slowly in coconut milk, served with riceMkatra foutraMkatra foutracoconut-water flatbread enriched with egg, eaten with honeyMkatra siniyaMkatra siniyaBaked semolina and coconut cake, dense and lightly sweetMshakikiMshakikimarinated zebu skewers grilled over coalsMtsololaMtsololagreen bananas, cassava and fish stewed in coconut milkPilaouPilaouSwahili-style spiced rice cooked with meat and tomatoesPoulet au cocoPoulet au cocochicken simmered in coconut milk and turmericSamoussaSamoussacrisp fried triangles filled with spiced fish or meatThé à la citronnelleThé à la citronnelleLemongrass leaves steeped with sugar and drunk hotTremboTremboCoconut palm sap collected and left to ferment into a cloudy wineTrovi ya nadziTrovi ya nadziGreen bananas simmered in thick coconut milk until they collapseVanille des ComoresVanille des ComoresHand-pollinated cured vanilla pods, a mainstay of the island economy

  • Achards

    Shredded vegetables or green mango salted and steeped in spiced oil. Ready in 30 min prep and 10 min cooking.…

  • Ambrevades au coco

    Pigeon peas stewed in coconut milk. Ready in 20 minutes prep and 1 hour 15 minutes cooking. Serves 6. A…

  • Girofle des Comores

    Dried clove buds used whole in pilaou and spiced dishes. Ready in 20 minutes prep and 3 to 5 days…

  • Kaimati

    Small fried dough balls tossed in cardamom sugar syrup. Ready in 20 min prep and 25 min cooking. About 40.…

  • Ladu

    Toasted rice-flour and sugar balls with cardamom for festivals. Ready in 30 min prep and 25 min cooking. 20 balls.…

  • Mabawa

    Marinated chicken wings grilled over charcoal, sold with cassava chips. Ready in 20 min prep and 30 min cooking. 6…

  • Mahamri

    Cardamom-scented fried dough puffs eaten with tea or beans. Ready in 30 min prep and 25 min cooking. About 24.…

  • Mharagué ya nadzi

    Red beans stewed slowly in coconut milk, served with rice. Ready in 15 minutes prep and 2 hours cooking. Serves…

  • Mkatra foutra

    Coconut-water flatbread enriched with egg, eaten with honey. Ready in 40 minutes prep and 20 minutes cooking. About 8 breads.…

  • Mkatra siniya

    Baked semolina and coconut cake, dense and lightly sweet. Ready in 25 minutes prep and 45 minutes cooking. Serves 10.…