Mataba des Comores (Braised Cassava Greens in Rich Garlic & Coconut Cream) – Authentic Comoros Recipe

Silky island greens slow-simmered in freshly pressed coconut milk and garlic.

Country of Origin
🇰🇲 Comoros (East Africa, Africa)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Finely chopped cassava leaves or spinach/collards, Diced sweet potato, Steamed white rice, Thick coconut cream, 5 cloves garlic

Ingredients for Mataba des Comores (Braised Cassava Greens in Rich Garlic & Coconut Cream) (4 Servings)

  • 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or spinach/collards, prepped into bite-sized pieces
  • 1.5 cups diced sweet potato, washed and trimmed
  • 1 cup steamed white rice
  • 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
  • 1.5 tbsp traditional Comoros seasoning (5 cloves garlic, onions, hot putu chili on side)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves or spinach/collards for 5 minutes.
  2. Add minced onion, garlic, thick coconut cream, and 5 cloves garlic, onions, hot putu chili on side, stirring for 2 minutes until deeply aromatic.
  3. Add diced sweet potato and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in steamed white rice right before serving warm.

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