Entree: Comoros – M'tsolola (A hearty Comorian stew of leafy cassava with smoked fish simmered in coconut milk)

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 30 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (450 g) cassava leaves, washed and finely chopped
- 1 lb (450 g) smoked fish fillets (mackerel or tuna), bones removed and flaked
- 2 cups (480 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (5 g) grated fresh ginger
- 1 medium tomato, diced (approx. 5 oz / 140 g)
- 1 small green chile, sliced (or 1 tsp / 5 g red pepper flakes)
- 1 tsp (6 g) salt, adjust to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Instructions

1. Rinse and chop the cassava leaves finely. If using very tough leaves, blanch in boiling water 2–3 minutes and drain.
2. Heat the oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and ginger and cook 1 minute.
3. Add the diced tomato and sliced chile; cook until tomato breaks down, about 4 minutes.
4. Stir in the chopped cassava leaves and flaked smoked fish. Pour in the coconut milk and bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer 20–30 minutes, stirring occasionally, until leaves are tender and flavors are melded. Add water 1/4 cup (60 ml) if mixture becomes too thick.
6. Season with salt and lime juice, taste and adjust seasoning. Stir in cilantro if using.
7. Serve hot with steamed white rice or boiled manioc.