Madaba ya Nazi

Name: Madaba ya Nazi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 500g fresh spinach or amaranth greens, washed and chopped; 300ml thick coconut milk; 1 medium onion, finely sliced; 3 cloves garlic, minced; 1 small red chili, seeded and minced; 1 tablespoon coconut oil; Salt to taste

Madaba ya Nazi (mah-DAH-bah yah NAH-zee)

Coconut Spinach

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 186 kcal

Tender greens slowly braised in thick coconut milk until silky smooth, seasoned with garlic and a hint of chili. A simple yet deeply satisfying side dish found at every Comorian table.

Nutrition & Info

Protein 5.0g

Carbs 10.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

saucepan wooden spoon

Presentation Guide

Vessel: shallow bowl

Garnishes: drizzle of coconut milk

Accompaniments: steamed rice

Ingredients

500g fresh spinach or amaranth greens, washed and chopped
300ml thick coconut milk
1 medium onion, finely sliced
3 cloves garlic, minced
1 small red chili, seeded and minced
1 tablespoon coconut oil
Salt to taste

Instructions

1
Heat coconut oil in a saucepan over medium heat. Saute onion for 3 minutes until translucent.
2
Add garlic and chili, cook 1 minute until fragrant.
3
Add chopped greens in batches, letting each batch wilt before adding more.
4
Pour in coconut milk and stir well. Reduce heat to low.
5
Simmer uncovered for 20 minutes, stirring occasionally, until greens are very tender and sauce has thickened.
6
Season with salt and serve hot alongside rice.

💡

Did You Know?

Comorian grandmothers say the secret to perfect madaba ya nazi is patience. You must let the coconut milk reduce until it practically becomes coconut oil, concentrating the flavor into the greens.

Chef's Notes

Equipment Tips

saucepan
wooden spoon

Garnishing

drizzle of coconut milk

Accompaniments

steamed rice

The Story Behind Madaba ya Nazi

Madaba ya nazi represents the intersection of Bantu agricultural tradition and island coconut abundance. The dish uses whatever leafy greens are available, reflecting the Comorian practice of foraging and kitchen gardening.

Coconut milk serves as the primary cooking fat and flavoring agent across the archipelago, and this simple preparation showcases its versatility. The dish is so fundamental that many Comorians eat it daily without thinking of it as a recipe at all.

It endures as a cornerstone of Comorian nutrition, providing essential vitamins through greens made palatable and rich by coconut milk.

🕐 Traditionally enjoyed lunch and dinner side 📜 Origins: Traditional Bantu era

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