59. Comoros

* Banana with coconut milk

Ingredients (for four or five people): 
Choose about twenty green bananas 
2kg fresh fish (tender and fleshy preferably), 600g grated coconut, 2 large onions, 3 large tomatoes, 2 lemons, parsley, a clove of garlic, pepper, salt. 
Preparation : 
F fry salted and peppered fish (or seasoned to your liking) 
Mix the coconut powder (use hot water to extract the maximum amount of milk) using a filter collect the juice repeat the operation a 2nd or 3rd time. To get the maximum amount of liquid 2 or 2.5litres 
F to cook the bananas to point (to be put between the cooking and the crudity) well to drain the cooking will be finished with the coconut milk. 
(The bananas are cooked whole or at the edges cut in 2) 
Last operation 
In a pot put a layer of banana on the bottom, and then put on top, poison, peeled tomatoes cut onions, parsley, lemon juice and chilli (crushed or cut) cover with the rest of the bananas and pour the coconut milk slightly salted. Finish cooking on low heat. (The coconut milk must exceed the bananas, do not evaporate this juice when cooking, a strong boil suffi ciently dripped to be sure of the amount of salt. 
The service : 
Place some bananas on the plate, cover with juice until you almost cover the bananas and put a portion of fish on top and a thin slice of lemon. 

Pilaou

Country: Comoros
Course: Main
Makes: 8 servings 

Ingredients:

• 1 inch piece of ginger
• 1/2 tsp pepper
• pinch of saffron
• 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• salt to taste
• 1/4 tsp ground cloves
• 1 lb beef, cut into bite-sized pieces
• 2 large onions, chopped
• 4-5 cloves garlic, sliced
• 1/2 small can tomato paste
• 1 1/2 tsp garam masala
• 1/2 cube maggi
• 1/2 tsp cardamom
• 1 tbsp margarine
• 2 cups basmati rice

Directions:

1. In a spice grinder or with a mortar and pestle, mash the first six ingredients together with 3 cloves of garlic and 1/8 tsp cloves. Meanwhile, cook the meat lightly in a pot with a small amount of sated water. In another pot, sauté the onions and the rest of the garlic.
2. Add 1/3rd of the crushed spices to the meat (there should be a little bit of water remaining in the pot, but not much). Add half of the tomato paste and 3/4 tsp garam masala, mixing well. Turn off the heat and cover. Set aside.
3. Wash and drain the rice (the water should run clear).
4. In another pot, boil about 2 cups of water and add the Maggi, the rest of the cloves, another 1/3 of the crushed spices and the rest of the tomato paste.
5. In another pot, melt 1 tbsp of butter. When the butter coats the bottom of the pan, add the rest of the crushed spices, 3/4 tsp garam masala and the rice. When the rice is hot, add the water with the spices in it. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes or so, or until about half of the water has been absorbed, then add the meat. Cover and continue to cook.
6. When the rice is almost done, add the garlic and onions and the cardamom. Stir well and cover. When the rice is tender and the water is absorbed, remove from heat and serve.

lobster with vanilla
Ingredients: 1 lobster; vanilla pods; pepper; 1 lemon; fresh cream (that's not our home originally, but hey, it's for the sauce), butter 
1. The lobster: 
Cut the lobster in 2 
Cut the vanilla pods into pieces 
Introduce the vanilla pieces in the lobster 
Season with salt, pepper, and cotron juice 
Skip the lobster to the pan over low heat 
Put the lobster in the oven for ten minutes 
2. The sauce 
Put a piece of butter in the pan + some pieces of vanilla + pepper 
Stir well and add the cream 
Remove everything from the heat before the cream melts and serve ... 
with a good coconut rice (hmmm), some samosas (oh the laaa !!), fried bread pieces well spiced also there, on the side ... ayayayay !!!! 
Achard aux legumes

ingredients

 / for 6 persons

• 150 g carrots
• 150 g of white cabbage
• 150 g of pet (or christophine)
• 150 g green beans
• 50 g onions
• 25 g of ginger root
• 3 large peppers (optional)
• 2 cloves of garlic
• 1 teaspoon turmeric powder
• 2 tablespoons vinegar
• oil
• salt

Mkatra Foutra

Country: Comoros
Course: Bread
Makes: 4-6 breads 

Ingredients:

• 4 cups flour
• 1 15 oz can coconut milk
• 2 1/4 tsp active dry yeast
• 2 eggs
• 1 tsp salt
• Butter
• Sesame seeds

Directions:

1. Dissolve the yeast in warm water with a pinch of flour. Now add the flour and eggs and mix thoroughly.
2. Add the coconut milk, mixing until you get a smooth dough. Let rise for an hour or so.
3. Separate the dough into balls and flatten them with the palm of your hand (you may need to put a little flour on your hands since this is a sticky dough). Melt a little bit of butter into a skillet and add the flattened dough. Sprinkle sesame seeds on top.
4. When golden, turn over and cook until that side is golden, too. Remove from heat and lightly butter.

Jack Fruit Juice Recipe

Ingredients

• 5 pieces fresh sweet ripe jack fruit bulbs-seeded
• 1 cup water
• 1/4 cup low fat milk or 1 tablespoon condensed milk or coconut milk
• crushed ice cubes
• 1/4 cup chopped jack fruit
• 1 tablespoon raisins, berries, or nuts

Instructions

In a fruit juicer or regular blender, crush jack fruit together with water, milk and ice cubes until the texture is completely fine, smooth and creamy.

Pour fresh fruit juice into glasses and garnish with chopped jack fruit pieces and sprinkle a few raisins, berries, or nuts on top.

Serve Cold!

(Good Eats: Flandango)