Mataba au Poisson (Mataba with Fish)

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Mataba au Poisson (Mataba with Fish)

Mataba au Poisson (Mataba with Fish) is a traditional Comorian recipe for classic stew of mbata (cassava leaves) with fish in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Guinea Fowl Stuffed with Prawns accompanied by Coconut Rice (Mataba au Poisson).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

6–8

Rating:

Tags : Chilli Recipes Comoros Recipes

Ingredients:

2kg cassava leaves, very finely shredded
500g fish (tuna is traditional but you can use any firm-fleshed fish)
1l coconut milk
1 hot chilli
2 large onions
6 garlic cloves
salt, to taste
oil for frying

Method:

Slice the fish and fry in oil until cooked through then set aside on a plate to cool.

Chop the onions and garlic. Add to a mortar with the chilli and a generous pinch of salt. Pound to a paste then add the cassava leaves and continue pounding until the mixture is thoroughly combined.

Add the coconut milk to a large pan, bring to a boil then stir in the cassava leaf mixture. Bring to a simmer and cook for 60 minutes, stirring frequently.

Flake the fish and add to the cassava leaf mixture. Cook gently over low heat for about 15 minutes and serve immediately with rice.