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Recipe · Mayotte
Mataba
Mataba, cassava leaves in coconut milk
⏱ 90 minServes 6Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)pounded cassava leaves
400 ml (1⅔ cups)coconut milk
200 g (7 oz)smoked fish
2onions
4 clovesgarlic
2tomatoes
1chili
2 tbspoil
- 800 g (28 oz) pounded cassava leaves
- 400 ml (1⅔ cups) coconut milk
- 200 g (7 oz) smoked fish
- 2 onions
- 4 cloves garlic
- 2 tomatoes
- 1 chili
- 2 tbsp oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the pounded cassava leaves, put them in the pot with water to cover and cook very gently 40 min to remove their bitterness.
- Flake the smoked fish, removing the bones carefully, slice the onions, chop the garlic (germ removed) and chop the peeled tomatoes.
- Heat the oil in a skillet and sauté the onions and garlic until soft, then add the tomatoes and cook down 5 min.
- Add the tomato mixture and flaked fish to the cassava leaves and mix well with a wooden spoon.
- Stir in the coconut milk and the whole chili, then simmer gently 30 minutes, stirring often, until thick and creamy.
- Remove the chili, adjust the salt and serve hot with white rice or boiled green bananas, as in Mayotte.
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