Comoros | Recipe

Langouste a la Vanille

Langouste a la Vanille is a seafood with lobster or prawns, vanilla and coconut milk. Serve

Country
Comoros
Region
East Africa
Time
80 min
Serves
6
Level
medium
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Comoros
4 steps 25 min prep 55 min cook (check method) 80 min total medium
1
Cook aromatics
Cook onion, garlic, oil, and spices until fragrant.
aromatics 10:00
2
Add main
Add lobster or prawns and coat well in the spice base.
main 08:00
3
Simmer
Add liquid and simmer until tender and saucy.
simmer 30:00
4
Finish
Adjust salt and chili, then serve with rice.
finish 05:00

Langouste a la Vanille changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook. Allow about 80 minutes total.

What to serve alongside it

rice

Regional lane

Comoros national table. A structured Comoros dish in the AfroKitchen archive.

Chef watch-outs
  • Adding too much liquid after the rice goes in.
  • Stirring too often once the grains should be steaming.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The grains should be tender but still distinct, with steam carrying the seasoning upward.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

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Langouste a la Vanille recipe from Comoros
Langouste a la Vanille finished dish
Chef board

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rice

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Comoros national table

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Mkatra Siniya recipe from Comoros Comoros Recipe Mkatra Siniya Mkatra Siniya is a bread with rice flour and wheat flour, coconut milk. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Pilao Comorien recipe from Comoros Comoros Rice dish Pilao Comorien Pilao Comorien is a rice with chicken or beef, clove, cardamom, and cinnamon. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Mataba recipe from Comoros Comoros Stew Mataba Mataba is a stew with cassava leaves, coconut milk and fish. Serve Time95 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Langouste a la Vanille recipe from Comoros Comoros Main dish Langouste a la Vanille Comorian lobster finished in a delicate vanilla cream sauce, elegant without hiding the sweetness of the seafood. Time45 min ServingsServes 4 DifficultyMedium DietGluten Free RegionEast Africa Open recipe
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