Mayele na madaba (Comoros)
Mayele na Madaba is a cherished traditional dish from Comoros, featuring tender fish served with “madaba,” a savoury sauce made from cassava leaves. Known for its rich and earthy flavours, this dish is a staple of Comorian cuisine and reflects the island’s love for local ingredients and hearty meals. Typically served with rice, Mayele na Madaba is both nourishing and full of vibrant, tropical flavours. Thank you so much Tachfa for your help!
Ingredients
- 700 g cassava leaves (saka saka)
- 3 medium onions sliced
- 2 heads of garlic (about 20 garlic pods)
- 2.5 l of coconut milk
- salt
- 500g of pre-cooked meat (meat of your choice)
- 300g frozen spinach
Step 1
Place the spinach and kale in a blender. (Note: Traditionally, cassava leaves are used, but spinach and kale are good substitutes if cassava leaves are unavailable.)
Step 2
Blend until smooth, then add the garlic and blend again until well incorporated.
Step 3
Pour the blended mixture into a pot.
Step 4
Dice the onions and add them to the pot along with the coconut milk. Mix everything together.
Step 5
Heat the pot over medium heat and stir the ingredients while they cook.
Step 6
Season with salt to taste.
Step 7
Take your choice of meat (fish in this case), and season it with curry powder.
Step 8
Fry the seasoned meat in a separate pan until cooked through.
Step 9
Once everything is cooked, serve the dish with rice alongside the fried meat.