Mataba
This recipe was kindly contributed by Giovanni Di Girolamo, EU Ambassador to the Republic of Madagascar and the Union of Comoros.
- a handful of cassava leaves
- 4 large coconuts or 2 cartons of coconut milk
- 2 onions
- chilli pepper
- garlic
- fish (fresh, or canned sardines)
- salt
Crush the onions, pepper, garlic and salt. Add the cassava leaves and pound until fine.
Empty the coconut water into a bowl. Grate the coconuts and add to the bowl. Add a bit of water and strain to extract the coconut milk.
Place the fish in salted boiling water, and set aside once cooked.
In a pot, boil the coconut milk and add the crushed cassava, stirring regularly.
Serve with rice and a sauce/salad made of tomatoes, onion, pepper, and lemon.
Serve with rice and a sauce/salad made of tomatoes, onion, pepper, and lemon.
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...
- Difficulty
Carbonnade flamande (Flemish beef stew) with fries and mayonnaise
The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...
- Difficulty
Apapransa
To prepare the cornmeal, roast two cups of dry maize in a saucepan until brown. Take off the heat and leave to cool. Blend in a clean container until powdery. ...
- Difficulty
