Cooking Comoros

 Gastronomy

Comorian cuisine is simple but very tasty, due to the addition of ingredients such as cardamom, vanilla, cinnamon, and particularly coconut milk, which accompanies most of the dishes. Meat and fish are generally accompanied by rice, and sometimes local vegetables, such as yam and taro. Those who like fish will love the freshly fished tuna, grouper, and octopus. Fish with coconut has, moreover, been raised to the position of a national dish. Due to the Indian influences, you will also find curry and samosas (spicy pastries stuffed with meat and vegetables).
The archipelago produces an abundance of tropical fruits : papaya, mango, lychee, and guava, which you can eat fresh or as juice. Islamic law officially forbids the consumption of alcohol, however, you will find beer and alcoholic drinks in most hotels.
As the islands mostly import goods, you will only find local produce outside the hotels, which benefit from various consumer goods.