Comoros | Stew

Mataba

Mataba is a stew with cassava leaves, coconut milk and fish. Serve

Country
Comoros
Region
East Africa
Time
95 min
Serves
6
Level
medium
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook and about 95 minutes total.

What to serve alongside it

rice or breadfruit

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.
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
How you know it is ready
  • The grains should be tender but still distinct, with steam carrying the seasoning upward.
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
Recipe photos

See the dish before you cook

Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.

Mataba recipe from Comoros
Mataba finished dish
Chef board

Build the table around Mataba

rice or breadfruit

Best route from here

Comoros national table

Collections to keep cooking
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Servings 6

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

How to cook it

Step-by-step method

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

Back to Comoros
4 steps 25 min prep 70 min cook 95 min total medium
1
Cook greens
Simmer cassava leaves until softened and safe to eat.
greens 30:00
2
Build sauce
Cook onion, tomato, oil, and chili into a thick base.
base 12:00
3
Enrich
Add coconut milk and fish and ground peanuts or coconut, then simmer into the greens.
simmer 18:00
4
Finish
Season and serve with rice or breadfruit.
finish 05:00

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

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