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.

Madaba Tool
Wooden mortar and pestle used to grind cassava leaves.

#maindish #vegan #vegetarian #glutenfree 
Recipe submitted by Denis Illige-Saucier - Peace Corps Volunteer, Comoros (2015 - 2016)

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