MatabaCassava Leaf and Coconut Stew

Name: Mataba (Cassava Leaf and Coconut Stew)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Comoros
Ingredients: 500 g Cassava Leaf (commercially prepared, finely chopped or pounded); 400 ml Coconut Milk; 180 g Onion (finely chopped); 12 g Garlic (crushed); 30 ml Coconut Oil; 320 g Tuna (cut into large pieces); 30 ml Lime Juice; 8 g Salt; 2 g Black Pepper; 320 g White Rice (rinsed); 650 ml Water; 450 ml Water

A comforting Comorian-style cassava leaf stew slowly simmered with coconut milk, onion, and garlic until silky and deeply savory. Tuna adds richness, while a little lime at the end keeps the flavors bright.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

762kcal

Calories

36g

Protein

34g

Fat

85g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

500g
Cassava Leaf (commercially prepared, finely chopped or pounded)
400ml
Coconut Milk
180g
Onion (finely chopped)
12g
Garlic (crushed)
30ml
Coconut Oil
320g
Tuna (cut into large pieces)
30ml
Lime Juice
8g
Salt
2g
Black Pepper

Rice

320g
White Rice (rinsed)
650ml
Water

Stew

450ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a boil. Add the white rice, cover, reduce the heat, and cook until tender.
02
Heat the coconut oil in a heavy pot. Cook the onion until soft, then stir in the garlic.
03
Add the commercially prepared cassava leaf and cook, stirring, until coated in the aromatics.
04
Pour in the coconut milk and water. Add the salt and black pepper and bring to a gentle simmer.
05
Cover and cook until the cassava leaf is fully tender and the stew has thickened.
06
Add the tuna and cook until it reaches 63°C (145°F). Stir in the lime juice and serve with the white rice.

Ratings & Reviews

No reviews yet.