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.
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Mshakiki
Marinated zebu skewers grilled over coals. Ready in 25 minutes prep and 20 minutes cooking. Serves 6. A street food…
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Mtsolola
Green bananas, cassava and fish stewed in coconut milk. Ready in 40 minutes prep and 50 minutes cooking. Serves 6.…
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Pilaou
Swahili-style spiced rice cooked with meat and tomatoes. Ready in 30 minutes prep and 1 hour 15 minutes cooking. Serves…
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Poulet au coco
Chicken simmered in coconut milk and turmeric. Ready in 25 minutes prep and 50 minutes cooking. Serves 6. A main…
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Samoussa
Crisp fried triangles filled with spiced fish or meat. Ready in 1 hour prep and 30 minutes cooking. About 24…
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Thé à la citronnelle
Lemongrass leaves steeped with sugar and drunk hot. Ready in 5 minutes prep and 15 minutes cooking. Serves 4. A…
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Trembo
Coconut palm sap collected and left to ferment into a cloudy wine. A wine & spirit recipe from Comoros.
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Trovi ya nadzi
Green bananas simmered in thick coconut milk until they collapse. Ready in 20 minutes prep and 40 minutes cooking. Serves…