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Madaba (Cassava Leaf and Coconut Stew)

Madaba (Cassava Leaf and Coconut Stew) is a traditional Comorian recipe for a classic stew of cassava leaves and coconut in an onion and chilli base that is traditionally served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Cassava Leaf and Coconut Stew (Madaba).

prep time

20 minutes

cook time

125 minutes

Total Time:

145 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesSpice RecipesBritish Recipes


Ingredients:

1kg cassava leaves
2 coconuts
4 onions
10 garlic cloves
2 hot chillies, pounded to a paste
oil for frying
salt, to taste

Method:

Crack open the coconuts, remove the flesh and take off the black outer skin from the flesh then grate the flesh. Peel the garlic and onions and slice finely.

Wash the cassava leaves and dry them before passing through a mincer or chopping in a food processor.

Heat the oil in a pan, add the onion and garlic and fry for 5 minutes then add the cassava leaves and grated coconut. Pour in 250ml water and cook gently, covered, for 4 hours over low heat, or until the mixture is almost dry.

Serve hot with fried fish or meat and rice.