Comoros Recipes

Fruits Frais a la Cannelle (Fresh Fruit with Cinnamon)
Serves 4

Ingredients
¼ melon, cubed
2 apples, cubed
2 bananas, sliced
5 oranges, peeled, seeded and chopped
¾ cup orange juice
¼ cup lemon juice
2 tablespoons sugar
1 teaspoon vanilla
½ teaspoon cinnamon

(I used bananas, apples, jackfruit, oranges, and honeydew melon)

Directions
Mix all the ingredients.
Chill before serving.

Source: International Cuisine, by Darlene, https://www.internationalcuisine.com/comoros-fresh-fruit-with-cinnamon/

Comoros Sandwich
Serves 1-2

Ingredients
8" piece baguette (rustic/wide style holds more)
1-2 tomato , sliced
1 cucumber , sliced
3 eggs , hard-boiled
mayonnaise , to taste

Directions
Slice a baguette in half lengthwise with bread knife. Spread with mayo and add tomatoes, cucumber, and egg.

(I made a few sans mayo, and a few with bacon, per personal taste)

Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/comoros-sandwich/

Soupe Faux Pois (Sweet Pea Soup)
Serves 4

Ingredients
4 Tablespoons olive oil
1 small yellow onion, minced
4 cloves garlic, minced
1 pound frozen peas (thawed)
½ pound tomatoes chopped
3 teaspoons ginger, finely minced
½ teaspoon cayenne pepper
2 teaspoons salt
1 can light coconut milk, 3 tablespoons reserved for garnish
4 cups water
thinly sliced lime for serving

Directions
1. Remove peas from the freezer to thaw while you prepare the other ingredients.
2. Meanwhile, over medium-low heat, heat olive oil in a large pot and add the onion and garlic. Gently cook for 5 minutes, stirring often, until onions have softened.
3. Add the rest of the ingredients (except the coconut milk) and bring to a boil, then reduce to a simmer. Cover and simmer for 25 minutes. Note you can adjust the amount of cayenne to your heat tolerance.

4. Using an immersion blender (or a regular blender), blend soup until smooth.
5. Add the coconut milk, bring to a simmer just to warm coconut milk. Do not allow it to boil.
6. Serve by drizzling reserved coconut milk over the top and adding a lime wheel.

Source, International Cuisine, by Darlene, https://www.internationalcuisine.com/comoros-pea-soup/

East African Pelau

Ingredients
2-3 tablespoons cooking oil/butter/Ghee
1 teaspoons cumin spice
½ teaspoon cardamom spice
¼ teaspoon curry spice
½ teaspoon star anise
1 cinnamon stick
1 bay leaf
1 teaspoon pepper flake optional
1 medium onion chopped
1/2 teaspoon smoked paprika
2 teaspoon minced garlic
1 teaspoon minced ginger
½ teaspoon white/black pepper
1 small jalapenos pepper de-seeded and chopped
1/3 -1/2 cup cashew optional
2 cups Basmati rice
1-2 tomatoes chopped
1 small red bell pepper chopped
4 cups Liquid Broth or water, and or coconut milk
1½ teaspoon salt or more adjust to taste

Directions
1. Heat a saucepan with oil/ butter. Sauté the cashews for about 2 -3 minutes.

2. Then add all the spices – cumin, cinnamon stick, bay leaf, curry, cardamom and paprika, stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes

3. Stir in rice , cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt and bring to a boil.
4. Reduce heat, cover and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed. Fluffy, remove cinnamon stick, bay leaf and serve.

Source: Immacualte Bites, https://www.africanbites.com/east-african-pelau/