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!
Bobotie
One of South Africa’s favourite dishes is bobotie. It is a kind of beef casserole that reportedly originates from a Dutch dish that was brought to the Cape Colony in ...
- Difficulty
Banitsa (Cheese Pastry)
If you prepare the filo pastry from scratch, mix the milk, salt, sugar, eggs, yeast and flour and allow the dough to rise. Otherwise, buy ready-made filo sheets. Tear small ...
- Difficulty
Cassava Leaves in Palava Sauce
You can hardly find a Sierra Leonean who doesn’t love this dish, made with cassava leaves, rich in Vitamins B and C. In preparation for cooking, the leaves are washed, ...
- Difficulty
