Comorian meal is prepared daily in the countryside.
Green Bananas (bananas not mature)
Red ground pepper
Peel and wash the green bananas
and the manioc, cut them into large pieces, and boil them in a saucepan with
a little water, at low heat for slow cooking.
In another saucepan, put a few
spoons of oil, a few pieces of banana and manioc, the meat, season to taste,
and let them fry.
Add the boiled banana and
manioc into the saucepan containing the fried pieces, add water in small
quantity, the ground pepper to taste, and let boil again until sauce
Add the coconut extract (in
milk) and let boil for 2 or three minutes more, then serve.
Recipe extracted and adapted from "La Cuisine dans
les cérémonies coutumières comoriennes"
by Dossar Bacar Nadia, end of school thesis, ENES, Mvouni, 1986