Comoros • Africa • easy • 45 mins
Comoros Mataba
Description
Mataba is a traditional dish from Comoros made primarily with cassava leaves, often cooked with coconut milk and spices. It holds cultural significance as a staple food that reflects the agricultural practices and culinary traditions of the Comorian people.
Ingredients
- 500g cassava leaves, washed and chopped
- 200ml coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-2 green chilies, chopped (optional)
- 2 tablespoons vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and green chilies, cooking for an additional minute.
- Add the chopped cassava leaves to the pot, stirring well to combine with the onion mixture.
- Pour in the coconut milk and season with salt and black pepper.
- Cover the pot and let it simmer on low heat for about 30 minutes, stirring occasionally, until the leaves are tender and the flavors meld.
- Adjust seasoning if necessary and serve hot.
Nutritional Information
Calories: 250 per serving
Servings: 4
Dietary: gluten-free, vegan
Health Benefits
Mataba is rich in vitamins A and C, provided by cassava leaves, which support immune function and skin health. The dish’s coconut milk offers healthy fats that promote heart health and provide energy, while garlic has anti-inflammatory properties that can enhance overall wellness. Additionally, being gluten-free and vegan, Mataba is suitable for various dietary preferences, making it a versatile option for those seeking nutritious and culturally significant meals.
Cultural Significance
Mataba is not only a beloved dish in Comoros but also represents the island’s reliance on local agriculture, particularly the cultivation of cassava. It is often enjoyed during family gatherings and communal meals, symbolizing togetherness and cultural heritage.
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