3 dishes people actually cook in Comoros: what they are, how long they take, and what you need to buy.
What can you cook from Comoros? 3 traditional Comoros dishes, from Langouste à la vanille (35 min, the quickest) to Poulet au coco (120 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Comoros on the map. Drag to spin the planet.
Split spiny lobster finished in a cream sauce infused with a whole Comorian vanilla pod, seeds and all.
A Comorian breakfast flatbread whose yeasted batter is made with coconut milk instead of water and cooked on a griddle under a layer of sesame seeds.
Chicken rubbed with lime and turmeric, rested, then simmered down in coconut milk.
Copper documents three dishes from Comoros: Langouste à la vanille, Mkatra foutra and Poulet au coco. Butter and coconut milk each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 23 different ingredients.
The three recipes need 23 ingredients between them, of which 3 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Comoros entries. Every ingredient list on this page is complete, with quantities, and free to read.
Langouste à la vanille is the quickest at 35 minutes. Poulet au coco is the longest at 120 minutes, most of it unattended. The median is 110 minutes — a weekend dish rather than a weeknight one.
Mkatra foutra and Poulet au coco are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Comoros is part of East African.
Countries close to Comoros on the globe — and close on the plate.
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