Comorian Mataba (Cassava Leaves with Coconut)

Ingredients

• 1 kg pounded cassava leaves (fresh or frozen)
• 2 cups coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 200g fish or shrimp
• 1 tbsp vegetable oil
• 1 chili pepper, whole
• Salt to taste

Instructions

1. 1If using fresh cassava leaves, boil them for 30-40 minutes until tender, then drain thoroughly.
2. 2Heat vegetable oil in a pot and sauté the onion and garlic until soft.
3. 3Add the chopped tomato and cook until it begins to break down.
4. 4Stir in the cooked cassava leaves and the fish or shrimp, mixing gently.
5. 5Pour in the coconut milk and add the whole chili pepper, bringing to a gentle simmer.
6. 6Cook for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
7. 7Remove the chili, season with salt, and serve hot with rice.

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