Comoros • Africa • easy • 30 mins
Comoros Ambrevade
Description
Ambrevade is a traditional Comorian dish made from the leaves of the sweet potato plant, often cooked with coconut milk and spices. It holds cultural significance as a staple in the Comorian diet, showcasing the island’s agricultural bounty and the importance of communal meals.
Ingredients
- 500g sweet potato leaves, washed and chopped
- 200ml coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- Salt to taste
- Black pepper to taste
- Chili pepper (optional, to taste)
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chopped sweet potato leaves to the pot, stirring well to combine with the onion mixture.
- Pour in the coconut milk and season with salt, black pepper, and chili pepper if using.
- Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes, stirring occasionally, until the leaves are tender.
- Adjust seasoning to taste and serve hot as a side dish or with rice.
Nutritional Information
Calories: 150 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Ambrevade is rich in vitamins A and C from sweet potato leaves, which support immune function and skin health. The inclusion of coconut milk adds healthy fats, promoting heart health and providing a creamy texture without dairy. This dish is naturally gluten-free and vegan, making it suitable for diverse dietary needs, while also reflecting the cultural heritage of Comoros through its traditional ingredients.
Cultural Significance
Ambrevade reflects the agricultural practices of the Comoros, where sweet potatoes are widely cultivated. This dish is often enjoyed during family gatherings and is a testament to the island’s rich culinary heritage, emphasizing the use of local ingredients.
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