Food in the Comoros

With Comoros being an island nation, it makes sense that seafood is the cuisine of choice here! The cuisine of the Comoros is a delightful fusion of Arab and French flavors. The nation never runs out of fresh seafood and even dried varieties. Even if you aren’t a lover of seafood, it is certainly worth embracing, as the fish you get here is certain to be some of the freshest that you’ll ever eat. Fish is served in almost every meal, particularly in stews, along with staple dishes such as rice and meat.

Comorian cuisine is rich in flavor, with spices such as vanilla, cardamom, cinnamon, coriander, cloves, and nutmeg grown locally. Langouste a la Vanille (lobster cooked in vanilla sauce) and barbecued goat meat, as well as other types of meat kebabs, are local favorites. Rice and colossal cakes are served as a ceremonial dish. Porridge is a staple on the Comoros Islands, as it is in many other African countries, especially one made from cassava and often garnished with dried fruits. Fresh fruit, particularly pineapple, avocado, banana, and pawpaw, is abundant on the islands. A local favorite is jackfruit, a large, one to two-foot-long green snack that tastes similar to lychee and is widely available.