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!
Akwadu
This recipe was kindly contributed by Helmut Kulitz, EU Ambassador to Gabon, Equatorial Guinea, Sao Tomé-et- Principe and CEEAC.
- Difficulty
Bavarian Obatzda (Cheese Dip)
Cut the cheese in very small slices and crumble. Mix with the butter, cream cheese and the finely chopped onion. Spice to your own taste. Leave in the fridge for ...
- Difficulty
Amiwo au Poulet (Red Paste and Chicken)
This Beninese dish is reserved for special occasions. The red paste known as “amiwo” is served with “poulet bicyclette” or “bicycle chicken”, a West African term for quick-footed street chicken. ...
- Difficulty
