Mataba

What we know so far

Mataba (madaba on Grande Comore) is the dish of the Comoro islands that everyone, islander or visitor, agrees on: young cassava leaves pounded fine with onion, garlic and chilli, then cooked for hours in fresh coconut milk until the coconut has reduced and the leaves have become a smooth, rich, dark-green paste. It looks like creamed spinach and tastes nothing like it. Served with white or coconut rice, usually with fried fish, and cooked in the street in big pots for religious feasts. It is a cousin of Mozambique's matapa but has no peanuts; the coconut does all the work.

The draft was written from 2 published sources and holds 7 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting