A luxurious dish featuring lobster cooked in a creamy vanilla sauce, combining the island's abundant seafood with its famous vanilla production. 1)
A type of fried bread made from coconut milk and flour, often enjoyed as a breakfast item or snack. 2)
A Comorian version of pilaf, where rice is cooked with spices, tomatoes, onions, and meat, usually chicken or goat. 3)
A tomato-based stew with onions, garlic, and spices, typically served with fish or meat. It's similar to the Creole dish found in other Indian Ocean islands. 4)
A traditional dish made from cassava leaves cooked in coconut milk with onions, garlic, and sometimes fish or meat. 5)
Comorian samosas are deep-fried pastries filled with spiced meat, vegetables, or lentils, reflecting Indian influence. 6)
Chicken cooked with a blend of local spices, tomatoes, onions, and coconut milk, often served with rice. 7)
A tangy vegetable pickle made with carrots, green beans, and cabbage, marinated in a spicy vinegar-based sauce. 8)
Fried or grilled cow intestines, a popular street food in the Comoros, often served with a spicy dipping sauce. 9)
Grilled bananas, sometimes served as a dessert or side dish, often drizzled with honey or sprinkled with sugar. 10)
A dish made from green bananas cooked with coconut milk, garlic, and spices, similar to mataba but with bananas instead of cassava leaves. 11)
A type of fried bread similar to Mkatra Foutra but often sweeter and sometimes flavored with cardamom or vanilla. 12)
Fish cooked in a rich coconut milk sauce with tomatoes, onions, and a blend of spices. 13)
A dish made from fermented cassava, steamed in banana leaves, often served with spicy sauces or stews. 14)
A Comorian dessert made from grated coconut mixed with sugar and spices, then shaped into balls and sometimes dipped in chocolate. 15)