A Comorian national dish of cassava leaves and coconut milk.
- A large bunch of cassava leaves (2 pounds or so)
- 2 cups or so coconut milk
- 1 tomato (diced)
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- Spicy chili pepper or hot sauce of choice
- A pinch of black pepper
- Grind cassava leaves in a mortar and pestle with garlic black pepper until well mashed.
- Note: Raw cassava leaves are poisonous! Don’t eat them!
- Bring coconut milk to a boil and add mashed leaves.
- Simmer for around an hour.
- While leaves are cooking, sauté onion and tomato over medium heat.
- Add chili pepper or hot sauce to taste and set aside.
- Once leaves are done cooking, serve over Coconut Rice.
- Garnish with tomato and onion.
#maindish #vegan #vegetarian #glutenfree
Recipe submitted by Denis Illige-Saucier - Peace Corps Volunteer, Comoros (2015 - 2016)
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