🇰🇲 Comorian Cuisine

Mchuzi wa Samaki

Comorian Fish Coconut Stew

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 348 kcal

A hearty stew of fish chunks simmered in coconut milk with green peppers, tomatoes, and aromatic spices. This everyday dish reflects the islands' reliance on the ocean and the coconut palm.

Ingredients

600g firm white fish fillets, cut into chunks
300ml coconut milk
2 green bell peppers, diced
3 tomatoes, diced
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh coriander for garnish

Instructions

1 Heat oil in a saucepan over medium heat. Saute onion for 3 minutes.
2 Add garlic, cumin, and turmeric. Cook 1 minute until fragrant.
3 Add green peppers and tomatoes. Cook 5 minutes until softened.
4 Pour in coconut milk and bring to a gentle simmer.
5 Add fish chunks carefully. Cover and simmer for 15 minutes until fish is cooked through.
6 Season with salt and pepper. Garnish with fresh coriander.
7 Serve hot over rice.

Did You Know?

The Swahili saying 'samaki mkunje angali mbichi' (bend the fish while it is still fresh) is popular in the Comoros, emphasizing the importance of cooking fish the same day it is caught.