Entree: Mayotte – Mataba (Cassava leaf stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb fresh cassava leaves, finely chopped (or 1 lb frozen cassava leaves, thawed and chopped)
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1 lb firm white fish (e.g., mahi-mahi, cod), cut into 1–2 inch pieces
- 1 large onion, finely chopped, approx. 5 1/4 oz
- 4 cloves garlic, minced, approx. 0.42 oz
- 1 tbsp fresh ginger, minced
- 2 medium tomatoes, diced, approx. 8 1/2 oz
- 2 tbsp (30 ml) palm oil or neutral vegetable oil
- 1 small Scotch bonnet or habanero pepper, whole or sliced (optional), approx. 0.35 oz
- 1 1/2 tsp sea salt, adjust to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp fresh cilantro (coriander) or parsley, chopped, for garnish

Show original ingredient measurements

- 1 lb (450 g) fresh cassava leaves, finely chopped (or 1 lb/450 g frozen cassava leaves, thawed and chopped)
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1 lb (450 g) firm white fish (e.g., mahi-mahi, cod), cut into 1–2 inch pieces
- 1 large onion, finely chopped, approx. 150 g
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, diced, approx. 240 g
- 2 tbsp (30 ml) palm oil or neutral vegetable oil
- 1 small Scotch bonnet or habanero pepper, whole or sliced (optional), approx. 10 g
- 1 1/2 tsp (9 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro (coriander) or parsley, chopped, for garnish

Instructions

1. Rinse and finely chop the cassava leaves (if fresh) or thaw and chop frozen leaves; set aside. If using very fibrous leaves, simmer briefly in water until tender and drain.
2. Heat the palm oil in a heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the diced tomatoes and cook until they break down and form a saucy base, about 5 minutes. If using the Scotch bonnet whole, add it now to infuse heat (remove later if desired).
4. Add the chopped cassava leaves, coconut milk, and 1 cup (240 ml) water. Bring to a gentle simmer, reduce heat to low, cover partially, and cook, stirring occasionally, until the leaves are tender and flavors meld, about 25–35 minutes. Add more water by 1/4 cup (60 ml) increments if mixture becomes too thick.
5. Gently nestle the fish pieces into the simmering mataba, cover, and cook until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness. Taste and adjust salt and pepper.
6. Remove the Scotch bonnet if left whole. Stir in the lime juice. Serve hot, garnished with chopped cilantro or parsley and additional lime wedges on the side.