Mataba

About This Recipe

Mataba is a beloved dish across Mayotte and the Comoros. Young cassava leaves are pounded, then slowly cooked in rich coconut milk with garlic until the greens melt into a thick, creamy sauce. Dried fish or prawns are often added for depth. It is always eaten with rice.

Ingredients

Serves 4

• 400 gcassava leaves(or spinach as substitute)
• 400 mlcoconut milk
• 3 clovesgarlic(crushed)
• 50 gdried shrimp or smoked fish(optional)
• 1 tbspoil
• 1 tspsalt

Instructions

1. 1

   Prepare leaves

   Remove stems from cassava leaves and pound or blend into a rough paste.

2. 2

   Sauté garlic

   Heat oil in a pot and fry garlic for 1 minute.

3. 3

   Add leaves

   Add pounded leaves and stir well. Cook 10 minutes.

4. 4

   Add coconut milk

   Pour in coconut milk and add dried shrimp if using. Simmer 30–35 minutes, stirring occasionally, until thick.

5. 5

   Serve

   Serve over steamed white rice.

Variations

• •

  Mataba with crab

• •

  Mataba with tofu (vegetarian)

Storage

Refrigerate up to 3 days; thickens further as it cools.

Frequently Asked Questions