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Cuisine

Cuisine in the Comoros can be described as a delightful fusion of Arab and French tastes. The nation never runs out of fresh seafood and even dried varieties. Fish is served in almost every meal, particularly in stews, along with staple dishes such as rice and meat. Comorian food is very flavorful, seasoned with locally grown spices like vanilla, cardamom, cinnamon, coriander, cloves, and nutmeg. Local favorites include langouste a la vanille (lobster cooked in vanilla sauce) and barbecued goat meat, along with other types of meat kebabs. Rice is served as a ceremonial dish along with colossal cakes. Like other African countries, porridge is a staple on the Comoros Islands, particularly one made from cassava, often garnished with dried fruits. Fresh fruit is also in abundance on the islands, especially pineapple, avocado, banana, and pawpaw. Jackfruit is a local favorite, which is a large, one to two foot long green snack widely available that tastes somewhat like lychee.