Mataba

Name: Mataba
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Comorian
Ingredients: 500g fresh cassava leaves, stripped from stems; 400ml coconut milk; 100g raw peanuts, ground to paste; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon salt; 2 tablespoons coconut oil; 2 cups water

Mataba (mah-TAH-bah)

Cassava Leaf Stew

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 352 kcal

Slow-cooked cassava leaves pounded smooth and simmered in rich coconut milk with ground peanuts, creating a velvety, deeply savory stew that is the soul of Comorian home cooking.

Nutrition & Info

Protein 12.0g

Carbs 22.0g

Fat 24.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

mortar and pestle heavy pot wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: ground peanuts

Accompaniments: steamed rice

Ingredients

500g fresh cassava leaves, stripped from stems
400ml coconut milk
100g raw peanuts, ground to paste
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons coconut oil
2 cups water

Instructions

1
Wash cassava leaves thoroughly, then pound in a mortar until reduced to a smooth green paste. This takes about 20 minutes of vigorous pounding.
2
Heat coconut oil in a heavy pot over medium heat. Saute onion and garlic for 3 minutes until softened.
3
Add the cassava leaf paste and stir well, cooking for 5 minutes.
4
Pour in coconut milk and water. Stir in ground peanuts and turmeric.
5
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 90 minutes, stirring every 15 minutes to prevent sticking.
6
Season with salt and adjust coconut milk thickness as desired. The finished stew should be thick and creamy.
7
Serve hot over steamed white rice.

💡

Did You Know?

Mataba is so central to Comorian identity that grandmothers judge a young cook's skill by the smoothness of the cassava leaf paste. A grainy mataba is considered a sign of impatience.

Chef's Notes

Equipment Tips

mortar and pestle
heavy pot
wooden spoon

Garnishing

ground peanuts

Accompaniments

steamed rice

The Story Behind Mataba

Mataba traces its origins to the Bantu migrations that brought cassava cultivation to the Comoros Islands centuries ago. The dish evolved as islanders combined African cassava leaf traditions with the abundant coconut palms of the archipelago.

It became the everyday staple of Comorian households, eaten at nearly every meal alongside rice. The addition of ground peanuts reflects trade connections with mainland East Africa.

Today mataba remains the most beloved home-cooked dish in the Comoros, a symbol of maternal care and cultural continuity across all four islands.

🕐 Traditionally enjoyed lunch and dinner daily 📜 Origins: Pre-colonial Bantu era

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