Comoros (Africa) 21 October 2022

Comoros is located in the continent of Africa. It has Kenya and Somalia to the far north, the Indian Ocean to the east, Madagascar to the south and southeast, Mozambique to the southwest, Malawi to the west and Tanzania to the northwest.

The capital is Moroni.

The official languages are Comorian (Shikomor), Arabic and French.

The climate has two distinct seasons: a cooler, dry period between May and October and a warmer, humid season between November and April. The monsoon season is in November with the highest month for rainfall in January.

The staple food are coconut milk, plantains, bananas, cassava, cinnamon, cloves, beef, crab, lobster, cod and so many more varieties (https://www.worldtravelguide.net/guides/africa/comoros/food-and- drink/#:~:text=Coconut%20milk%20is%20an%20important,lobster%2C%20are% 20all%20widely%20eaten).

https://www.britannica.com/place/Comoros

MSHAKAKI (https://weeatatlast.com/mishkaki-recipe-mshakiki/):  

  • 4 beef rump steaks (each 250 grams, approximately 0.5 lb.)
  • Juice squeezed from one small lemon
  • 1 tsp salt (or more to taste)
  • 1-1/2 tsp black pepper
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp chili flakes
  • 6 cloves garlic (peeled and crushed)
  • 1 onion (cut in large chunks)
  • 1 red, yellow or green bell pepper (cut in large chunks)
  • 6 TBSP olive oil (use half of the olive oil for basting)
  • 2 TBSP canola, rapseed, peanut or any high smoke oil (for greasing pan or grill)
  1. If using wooden skewers, soak them in water for at least 30 minutes or overnight.
  2. Place the beef steak between two pieces of saran wrap (cling film) or parchment paper. Using a kitchen mallet or the base of a small heavy saucepan, pound the steak pieces until they are about 1-inch (2.5 cm) thick.
  3. Cut the meat, onion, and bell pepper into approximately 1*inch (2.5 cm)-sized cubes and set aside.

In a medium-sized bowl, combine the salt, black pepper, cumin, turmeric, chili flakes, crushed garlic, lemon juice, and half of the olive oil. Add the beef pieces, onion, and bell pepper to the bowl, combine, cover and allow to marinate at room temperature for at least two hours, or overnight in the fridge.

  • Skewer the beef chinks, followed by the onion, then the bell pepper. Keep alternating until the skewer is full.
  • Lightly brush a grill pan or rack with oil (canola, rapseed, peanut etc.) Heat the grill pan over high heat or place your rack on top of a charcoal grill if using one. If using a charcoal grill, make sure it is on medium heat.
  • Grill the mishkaki (mshakiki) in batches for eight to ten minutes on each side, or slightly more if you prefer them more charred. Keep basting with olive oil and turning as you go.
  • Place the mishkaki beef skewers on a large plate, cover them with a piece of aluminum foil, and allow them to rest for 5 minutes before serving.
  • Serve with any type of flatbread such as naan, chapati, rice (or their low-carb alternatives). Mshakiki can also be served as they are, as an appetizer!
I cannot eat bell peppers, so I had to only use meat and onions. Still the marinade and the grill gave a great smell to my kitchen and the taste was amazing!!

MKATRA FOUTRA (https://foreignfork.com/mkatra-foutra/):  

  • 2 C flour
  • ¼ C water
  • ½ tsp salt
  • 1 egg
  • 1 tsp active dry yeast (rounded)
  • 7 to 10 oz coconut milk
  • Butter
  • Sesame seeds
  1. Heat water in the microwave for about 10 seconds, until it’s warm, but not hot. Add a pinch of sugar and the dry yeast into the water and leave the yeast to rise for about 10 minutes.
  2. Once the yeast has risen, add it to a bowl with the flour, egg, and salt. Mix until the liquid is absorbed. The texture will be shaggy. Add the coconut milk until the batter is pourable but still thick.
  3. Place the batter in a glass bowl and cover with a dish towel. Leave it to rise for 45 minutes to an hour in a dark, warm place.
  4. Pour about 1/3 cup of the batter per pancake in the skillet. Sprinkle with sesame seeds.
  5. Once the bottom is browned, use a spatula to flip and cook the other side.
  6. Remove once both sides are cooked. Spread with butter and enjoy!
I used whole wheat flour instead, and still the taste was great. This was a great side to the Mshakaki!

COMOROS FRUITS FRAIS A LA CANNELLE (Fresh Fruit with cinnamon)

(https://www.internationalcuisine.com/comoros-fresh-fruit-with-cinnamon/):  

  • ¼ melon cubed
  • 2 apples cubed
  • 2 bananas sliced
  • 5 oranges, peeled, seeded and chopped
  • ¾ C orange juice
  • ¼ C lemon juice
  • 2 TBSP sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  1. Mix all the ingredients.
  2. Chill before serving.
I love fresh fruit, but the combination of the spices in this made it overall MUCH better!!

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