Comorian Cuisine: Langouste, Pilau & Indian Ocean Flavours
The Comoros sit at the crossroads of Africa, Arabia, and Asia — their cuisine uniquely blends coconut, saffron, cloves, and the finest Indian Ocean seafood
- 1
Langouste Grillée at the harbor
Comorian rock lobster grilled over coconut charcoal with garlic butter — the seaside restaurants near the old port serve the freshest catch every morning
- 2
Pilau rice with saffron and cloves
Comorian pilau is perfumed with locally grown cloves, cinnamon and precious saffron - the island's richness of spices is evident in every grain
- 3
Coconut Fish Curry (Mchicha)
Fish cooked in fresh coconut milk with spinach, tomatoes and chili — a dish with clear DNA from the Swahili coast, served over white rice in clay pots
- 4
Mkatra Foutra Bread Breakfast
The famous Comorian breakfast bread — a flatbread cooked on a griddle with eggs and coconut, sold by female vendors at dawn in the medina
- 5
Moroni's Fruit Market
Tropical fruits not available anywhere else — sarabanis, wambazis and jaque breadfruit along with mango, papaya and passion fruit from the interior of the island
- 6
Twarab Music evening
After dinner, traditional twarab music — Arabic-influenced songs about love and island life performed by women on lutes and percussion — fills the water