Comorian Mataba

Ingredients

• 1 lb frozen pounded cassava leaves, thawed (or finely chopped spinach as a substitute)
• 1.5 lbs firm white fish or tuna steaks, cut into chunks
• 2 cups coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tomato, chopped
• 1 green chili, minced, to taste
• 2 tbsp vegetable oil
• Salt to taste
• Cooked rice, for serving

Before you cook

• If using frozen pounded cassava leaves, thaw them completely and squeeze out excess water.
• Cut the fish into even chunks so it cooks at the same rate.
• Finely chop the onion, garlic and tomato.

Steps

1. Heat the oil in a wide pot over medium heat.
2. Add the onion and cook for 5 minutes until softened.
3. Stir in the garlic and chili and cook for 1 minute.
4. Add the tomato and cook for 4 minutes, mashing it down, until it breaks into the onions.
5. Stir in the cassava leaves and cook for 5 minutes, stirring often.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Cover and simmer for 20 minutes, stirring occasionally so the leaves do not stick.
8. Season the fish chunks lightly with salt.
9. Lay the fish on top of the simmering leaves without stirring it under.
10. Cover and cook for 8 minutes, or until the fish is just cooked through.
11. Gently fold the fish into the sauce.
12. Taste and adjust the salt before serving hot over rice.