Best Comorian Foods
MAIN INGREDIENTS
Mkatra foutra is a staple flatbread of the Comoros. It's made with flour, water, sugar, yeast, salt, coconut milk or cream, and a beaten egg. The flatbread contains coconut milk or cream because the islands lack a dairy industry. It is believed that mkatra foutra was probably brought to the islands by Omani traders or immigrants.
The dough is baked on a ghee-brushed griddle or pan, and it's traditionally sprinkled with sesame seeds before baking. It is recommended to serve it with coconut-based curries, rougaille, or various relishes.
MAIN INGREDIENTS
This barbecued meat delicacy known as mshakiki is made with cubes of beef steak which are first marinated, then skewered and grilled until the meat is tender and succulent. The marinade usually consists of ginger paste, garlic paste, grated papaya, chili powder, turmeric, oil, tomato paste, lemon juice, and curry powder.
One should be careful not to overcook the meat, as it will be dry and tough. The dish is typically paired with grilled side dishes such as breadfruit, bananas, and cassava. This Comorian dish is popular throughout East Africa.
OTHER VARIATIONS OF Kebab
MAIN INGREDIENTS
Langouste a la vanille is a traditional dish originating from the Comoros Islands. The dish is made with lobster and vanilla beans as the key ingredients. Other ingredients include butter, olive oil, shallots, white wine, vinegar, clover sprouts, and spinach.
When served, roasted lobster meat is removed from the claws, then placed on a bed of greens, and the combination is drizzled with the vanilla sauce. The dish is usually topped with clover sprouts and served immediately.
MAIN INGREDIENTS
Le me tsolola is a traditional African dish originating from the Comoros Islands. The dish is a simple stew made with fish and meat cooked in coconut milk. The ingredients usually include cubed beef, green bananas, fish such as mahi mahi, oil, onions, tomatoes, coconut milk, and seasonings.
The fish and meat are seared in oil until brown, then cooked with the other ingredients in coconut milk. The dish is slowly simmered until all the ingredients are tender, and le me tsolola is then served over white rice.
MAIN INGREDIENTS
Inafliton lemai is a traditional snack originating from Comoros. It's usually made with only three simple ingredients – breadfruit, salt, and coconut oil. The breadfruit is washed, peeled, and thinly sliced. The slices are fried in coconut oil until golden brown and crisp.
They're drained on paper towels, lightly salted, and inafliton lemai is ready to be enjoyed, either as it is or as an accompaniment to main dishes.
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