Delicious food in the Comoros. The national dish.
Comorian cuisine is first and foremost a cuisine that has been able to absorb a variety of flavours from other countries, with Indian, Arab, Malagasy and African influences determining the diversity of its dishes. From the Indian influence we find curries, lentil soups, chapatis (Indian breads), Malagasy cuisine and rouge. The country’s colonial past also means that there are French restaurants on the island.
The basis of the Comoran diet is rice and cassava, which are used as a starch for most dishes. Manioc is consumed either from the leaves (madaba) or as oatmeal. Since the Comoros is an archipelago, there are also many seafood dishes, which are traditionally more accessible than meat and are offered in almost all menus of Comorian restaurants. One of the most famous dishes is certainly the vanilla lobster.
The climate of the island allows the production of very sweet exotic fruits like papaya, tomato, orange, mango, jackfruit, coconut or green banana (ndrovi). Coconut milk is used in many sauce preparations. The local spices are also very well known: vanilla, cardamom, coriander, cloves or cinnamon. Cakes are also made from these spices and fruits. The use of spices in the right quantities is an art of Comorian kitchen.
Comorian kitchen is influenced by Indian, Arabic, Malagasy and African cuisine.
The most commonly consumed staple foods are rice, cassava, green bananas and seafood. Coconut is the basis for many sauces in Comorian kitchen.
The most common Comorian dishes are usually made from rice and meat or fish, flavoured with many local spices: vanilla, cardamom, coriander, cloves or cinnamon.
The archipelago produces abundant tropical fruits: papaya, mango, lychee, guava, which you can try fresh or in juice. Islamic law officially forbids the consumption of alcohol, but most hotels offer beer and alcoholic beverages.
As the islands are largely dependent on imports, you will only find local products next to hotels that benefit from various consumer goods.
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