Quirky Foodster

Lunches

Mataba

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25 min
Prep
40 min
Cook
4
Servings

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Ingredients

  • - cassava leaves, fresh or frozen, finely chopped: 500 g (1.1 lb)
  • - octopus or firm white fish, cleaned and cut into chunks: 400 g (14 oz)
  • - coconut milk: 400 ml (1 3/4 cups)
  • - onion, finely chopped: 1 medium (1 medium)
  • - garlic, minced: 3 cloves (3 cloves)
  • - tomato, chopped: 1 large (1 large)
  • - vegetable oil: 2 tbsp (2 tbsp)
  • - salt: 1 tsp (1 tsp)
  • - lemon, juiced: 1 (1)

Method

  1. If using octopus, simmer it in water for 20 minutes until tender, then drain and set aside.
  2. Pound or briefly blend the cassava leaves to break them down slightly, without turning them to a puree.
  3. Heat the oil in a large saucepan and soften the onion and garlic for 3-4 minutes.
  4. Add the tomato and cook for 5 minutes until it breaks down.
  5. Stir in the cassava leaves and coconut milk, bring to a gentle simmer, and cook for 25 minutes, stirring occasionally.
  6. Add the octopus or fish and salt, and simmer for a further 10 minutes until everything is tender.
  7. Finish with a squeeze of lemon juice before serving.

Introduction: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish.

Cultural Background: Young cassava leaves are pounded and slow-cooked in coconut milk with fish or octopus in this hearty Comorian lunch dish. Mataba shows the islands' deep reliance on both cassava, a staple crop, and the surrounding sea.

Tips: Frozen cassava leaves (available at African and Caribbean grocers) work just as well as fresh. Simmer gently — boiling hard can make coconut milk separate.

Variations: Swap octopus for shrimp for a lighter version. A pinch of chilli adds warmth for those who like more heat. For a vegetarian mataba, omit the seafood and add 300g (2 cups) cubed pumpkin along with the cassava leaves.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through; avoid boiling to keep the coconut milk smooth. Nutrition (per serving, approximate) Calories: 310 kcal | Protein: 22 g | Carbohydrates: 12 g | Fat: 20 g

FAQs

Q: Can I use spinach instead of cassava leaves?
A: Spinach is a reasonable substitute in a pinch, though the flavour and texture will be noticeably milder.

Q: Is mataba spicy?
A: Traditionally it's mild, with chilli added separately at the table for those who want heat.