Mataba - Comorian Cassava Leaves by @niangcook

N/A
Medium

4 servings

🌿

500 g

Cassava Leaves

🥥

400 ml

Coconut Milk

🧅

1 medium

Onion

🧄

2 cloves

Garlic

🌶️

1

Chili Pepper

🧂

3 g

Salt

🫚

0.5 g

Pepper

🐟

500 g

Fish

Preparation Steps

  1. Step 1/10

    Wash the cassava leaves thoroughly and drain them in a colander.

    cassava leaves
    🫗colander

  2. Step 2/10

    Finely chop the cassava leaves on the cutting board using a chef's knife.

    cassava leaves
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Finely chop the onion and crush the 2 garlic cloves.

    onion
    garlic cloves
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Place the chopped cassava leaves, onion, garlic, and 400 ml coconut milk in the large saucepan.

    cassava leaves
    onion
    garlic cloves
    coconut milk
    🍲large saucepan
    🥛measuring jug

  5. Step 5/10

    Bring the mixture to a gentle simmer over medium-low heat and stir with the wooden spoon.

    🍲large saucepan
    🥄wooden spoon

  6. Step 6/10

    Add the whole chili pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan.

    chili pepper
    salt
    black pepper
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/10

    Simmer the cassava leaf mixture for 30 minutes, stirring regularly to prevent it from sticking.

    cassava leaves
    coconut milk
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/10

    Cut the firm white fish into large pieces and add it to the simmering cassava mixture.

    firm white fish
    🔪chef's knife
    🪵cutting board
    🍲large saucepan

  9. Step 9/10

    Cover the saucepan and cook for 15 to 20 minutes until the fish is opaque and flakes easily.

    firm white fish
    🍲large saucepan

  10. Step 10/10

    Remove the chili pepper and serve the Madaba hot once the cassava leaves are very tender and creamy.

    chili pepper
    cassava leaves
    firm white fish
    🍲large saucepan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Plant-Based Dairy, Seasonings

Ingredients

Cassava leaves, Coconut milk, Onion, Garlic, Chili pepper, Salt, Pepper, Fish

Allergens

Coconut

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Low-Carbohydrate, Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 31g, Total Fat: 27g, Saturated Fat: 20g, Carbohydrates: 20g, Dietary Fiber: 8g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 165mg, Iron: 3.2mg, Potassium: 790mg, Magnesium: 96mg, Sodium: 390mg

Vitamins

Vitamin A: 470mcg RAE, Vitamin C: 38mg, Vitamin B6: 0.5mg, Vitamin B12: 1.4mcg, Folate: 110mcg DFE

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large saucepan, wooden spoon, measuring jug, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stew

Occasions

Lunch, Dinner, Family Meal, Sharing Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Comorian, African, Indian Ocean

Geographic

Comoros, Comoros / Mayotte

Various

Aspect

Texture

Creamy, Tender, Silky, Stew-like

Flavors

Coconutty, Savory, Earthy, Spicy, Rich, Tropical

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Discard if left out in hot weather), fridge : 2 days (Cool within 2 hours after cooking,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Cool completely before freezing,Thaw overnight in the refrigerator,Reheat thoroughly before serving)