A FOOD TRADITION
Comorian Cuisine
An Indian Ocean island cooking tradition shaped by Swahili, Arab, East African, French, and South Asian influences, with coconut, rice, seafood, cassava, bananas, and aromatic spices at its core.
Dishes linked to this cuisine
13–20 of 20
Mkatra foutra
Mkatra foutra is a Comorian fried flatbread made from a lightly sweetened, yeast-raised wheat dough enriched with coconut milk.
Mtsolola
Mtsolola is a Comorian coconut-based stew of green bananas and cassava simmered with meat and aromatic seasonings.
Ndrovi ya nazi
Ndrovi ya nazi is a Comorian preparation of green bananas or plantains cooked with coconut milk, commonly with fish or meat and seasonings.
Pilaou
Explore the dish and its connections.
Pwason wa nazi
Fish is cooked with coconut milk and aromatic seasonings to make this traditional Comorian coconut fish dish.
Rougaille
A spiced tomato-based Comorian sauce made with onion, garlic, ginger, chili, and oil, sometimes served with fish or meat.
Samoussa
Samoussa is a Comorian samosa consisting of a thin wheat wrapper filled commonly with seasoned minced beef or vegetables and fried.
Sombi
Sombi is a sweet Comorian rice pudding simmered with coconut milk, sugar, and often cardamom until creamy.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.