Entree: Comoros – Mataba (Stewed cassava leaves cooked in coconut milk with aromatics and often fish for a savory island main)

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 35 min

Total 50 min

Ingredients

1 lb (450 g) cassava leaves, chopped (fresh or frozen)
2 tbsp (30 ml) vegetable oil or coconut oil
1 medium onion, sliced, approx. 6 oz (170 g)
3 cloves garlic, minced
1–2 bird's eye chilies, sliced (or 1/2 tsp / 1.5 g crushed red pepper flakes)
1 cup (240 ml) canned coconut milk (full fat)
1/2 cup (120 ml) water
Which fish is intended: smoked tuna or smoked mackerel? The stated quantity is 8 oz (225 g), bones removed and flaked. (estimated edible portion: 225 g)
2 tbsp (30 ml) ground peanuts or smooth peanut butter
2 tbsp (30 ml) lime juice (from about 1 lime)
1/2 tsp (2.5 g) salt, plus more to taste
2 tbsp (8 g) chopped cilantro or fresh parsley for garnish

Instructions

1. Rinse and chop the cassava leaves if fresh; if frozen, thaw and squeeze out excess ice water. Set aside.
2. Heat the oil in a large saucepan over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the garlic and chilies and cook 1 minute more until fragrant.
3. Stir in the ground peanuts or peanut butter and cook 1 minute to loosen flavors. Add the flaked smoked fish and toss to combine with the aromatics.
4. Add the cassava leaves, coconut milk, and water. Bring to a gentle simmer, reduce heat to low, and cover. Cook, stirring occasionally, until the leaves are tender and flavors meld, about 25–35 minutes. Add a splash more water if mixture becomes too thick.
5. Season with lime juice and salt to taste. Adjust heat with additional chilies or pepper if desired.
6. Serve hot over steamed rice, boiled yams, or cassava. Garnish with chopped cilantro.