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.
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