Cuisine

Comorian cuisine is as varied as its people. The mixing the flavors from numerous cultures and traditions, Comorian dishes have taken a unique dimension that invites curiosity.
Gastronomy is an integral part of our cultural wealth and culinary influences include Indian flavors with a variety of spices and starches mixed with African, Malagasy as well as parts of modern French cuisine. It is an essential tool for the promotion and development of tourism and culture of our country.
Examples of Comorian cuisine can be found at the following restaurants:
Cafe des Ecoles
Hamramba - Moroni
Tel: 773 53 22/333 54 57
Email: fnhking@yahoo.fr
Nassib
Volo Volo - Moroni
La Escaler
Moroni
La Grillade
Moroni
Jardin de la Paix
Ambasadeur - Moroni
Following are some typical dishes made in Comorian kitchens:
PAMPA ANCHARI YA OR HAMBACHI (Anchar COD)
FOR 6 PEOPLE
INGREDIENTS
500 grams of cod, 1 kg of tomatoes, 2 peppers, 3 large lemons
PREPARATION
Desalt cod for 24 hours, changing the water several times, broil it over charcoal. In a bowl or a large cup, chop tomatoes and onions very thin, stir in lemon juice, crushed pepper and a little parsley if necessary. Pluck cod by removing the edges and mix in the bowl.
PRESENTATION
Serve with white rice and cassava leaves (mataba) or any sauce.
ROTI YA YA HOUMA PAMPA or FI (TOMATO SAUCE COD)
INGREDIENTS FOR 4 PEOPLE
500g Cod, 4 large tomatoes, 1 garlic shine, 3 pinches of pepper, 125 g margarine or a little oil, 2 onions
PREPARATION
Desalinate and cut into pieces cod, put margarine or oil in a pan with a little onion and crushed garlic, light a low heat, lay the pieces of cod in the roasting pan and cook for 10 minutes , then put the cod in a dish, then throw in the oil that has served to cook cod, peeled tomatoes and chopped onion and the rest; when the tomatoes are cooked, pour it on cod.
PRESENTATION
Serve with white rice
KAIMATI ZA MADJWAYI (EGG CAKES)
FOR 10 PEOPLE
INGREDIENTS
1/2 kg of flour
6 eggs
250 g of sugar
1/2 liter milk
1 package of alza
1 liter of oil
PREPARATION
First beat the eggs, sugar and alza in a bowl, add milk and flour until a thick paste, let stand 30 minutes from time. Light a low heat, add the oil in a pan, wait until the oil is hot, then with a spoonful of dough and take the plunge in oil so that this form of pellets.
Increase progressively oil to the pellets float.
PRESENTATION
Serve the dessert or snack with tea or coffee.
VERMICELLI THE COMORIAN (Tambi)
FOR 6 PEOPLE
INGREDIENTS
250g vermicelli
3 crushed cardamoms
3 tablespoons butter
1/2 cup sugar
PREPARATION
Put the pan with the butter on the fire, pour the noodles and turn until the noodles are golden, then put two glasses of warm water add sugar and cardamom. Turn once, cover the pot and cook over low heat until complete evaporation of water.
PRESENTATION
Serve hot with tea.
ROHO
FOR 10 PEOPLE
INGREDIENTS
15 eggs
1/2 kg of butter
1/2 kg of sugar
1/2 liter of concentrated milk
6 seeds Cardamom
PREPARATION
Beat eggs with sugar, add butter, milk, mix well, add the crases Cardamom seeds. Put it all in a pan. Turn on low heat, place the pan on the heat and turn constantly until the dough takes the red color. After 15-20 minutes of cooking, remove the pan from the heat and taler the dough in a large round dish and smooth it with a spoon (preferably a wooden spoon) until a 2cm thick and cut into small triangles.
PRESENTATION
Serve with th.
PILAF CHICKEN OR THE IAH Kuhu
FOR 6 PEOPLE
INGREDIENTS
A chicken
One kg of rice
7 mincs onions
2 cloves garlic
4 spoons of coffee in masala
A tomato concentrates
100 g of butter
PREPARATION
Dcouper chicken, cook it in a pan with a little crushed garlic and salt, add a liter of water if the flesh is hard. If it is a young chicken, the cooking time will be 15 minutes.
Remove chicken from pan and keep the juice. Make brown the chicken with a little butter.
Wash rice, dripping, the Ponger and work bowl with massala. Make lgèrement back an onion and a clove of garlic crushed in the pan with the butter, add the rice. Work bowl to coat fat for 5 minutes. Pour the cooking juices and tomato concentrates in the rice mlangez all with a spatula. Add the remaining onion and turn carefully so as not to crush the rice. Add chicken and dirty enough hot water to cover the rice, if the judge insufficient chicken juice. Cover the pan for 15 minutes, turn and verify if the rice is cooked. Cover again for about 15 minutes.
PRESENTATION
Serve warm and accompany with Anchar.
AMBREVADES TO COCO
FOR 8 PEOPLE
INGREDIENTS
500 g of ambrevades
2 large tomatoes
2 teaspoons ground cumin
1 pinch of pepper
1 tablespoon of powdered saffron
2 cocos
1 teaspoon salt, 1 lemon
PREPARATION
Grate the coconut, extract milk (1 liter) mixing it with cumin, pepper, saffron and salt. Cook apart the ambrevades for 40 minutes. Drain, take a ladle and crush them until they form a paste (not too smooth). Put the coconut milk pan on the heat and turn, add the ambrevades when the milk begins to boil and turn. Pour the lemon juice, even the pan to the fire and remove it after 10 minutes.
We can improve the commies ambrevades putting meat or fish flakes.
PRESENTATION
Serve with white rice.
NTROVI YA NAZI (BANANAS AND MANIOC TO COCO)
FOR 6 PEOPLE
INGREDIENTS
12 green bananas
3 cassava tubers
2 cocos
1 kg of fish (mullet, sea bream)
1 large lemon
Pimento
Salt
PREPARATION
Ecailler, empty, fish cut into pieces, put in a saucepan, add the crushed pepper and salt, cover with water and cook. Peel the bananas and cassava, cut into pieces, wash them, put them in a fairly large pan, pour in the fish, the cooking juice and half a liter of water.
Grate the coconut extract milk (1/2 liter). After 20 to 30 minutes, check whether bananas and cassava are cooked, add the coconut milk, stir, leave 10 minutes then remove the pan from the cooking pot. Fish can be prepared steamed or fried and you can also prepare the commies bananas with meat instead of fish. PRESENTATION Serve warm.
MKATRE WA SINIA INGREDIENTS
1kg of rice
1/2 kg of sugar
Cardamom 1 sachet
baking powder
1 sachet of vanilla sugar 250g
grated coconut
1cuillère margarine or samli
PREPARATION
1. Wash rice, soak it in a container for 3 days (change the water every night) On the fourth day, drain rice, set aside.
2. Mix the grated coconut with hot water to extract the coconut milk. Mix 125g grated coconut with ¾ liter of hot water, strain and set aside. Board to mix the grated coconut worked with the same amount of water, strain and set aside the second milk into a container. Repeat the same operations with the remaining éfinies 125g grated coconut. In the blender put the value of one and a half bowl of rice, coconut milk over a bowl the first extraction, mix until a smooth and homogeneous paste (no lumps).
3. Repeat until there are no more rice.
4. The second coconut milk extraction should not be used if the first one is exhausted.
5. Pour the resulting mixture (rice and coconut milk mixed) in a stainless steel pot you will cover, and let stand in a dry place overnight.
Cooking:
1. Preheat the oven 8, for 10 minutes
2. Empty the little water stagnating on the surface of the dough
3. Add sugar, cardamoneécrasée, baking powder and vanilla sugar, mix well and pour into greased tray with a little margarine.
4. Bake the shelf for 50 minutes, according to the power of the oven and monitor.
5. When the cake baked, remove it from the oven, let cool and cut into small squares or diamonds you will serve with tea or coffee.

Comorien Recipies