Comorian cuisine is a product of centuries of trade and migration. African staples combine with Middle Eastern spices and cooking techniques. Indian influences appear in the use of curries, while the French colonial period introduced European culinary traditions. This fusion creates dishes that are both comforting and exotic.
Staples include rice, fresh fish, and coconut. Spices like cloves, cardamom, and vanilla, often grown on the islands, enhance many dishes.
Meals are often eaten communally from large platters. Hand washing before and after eating is customary; a bowl of water and soap may be provided.
Traditionally, food is eaten with the right hand, especially in local homes or informal eateries. The left hand is considered unclean.
It is polite to accept offers of food and drink, even small portions. Refusing may appear impolite. Dress modestly when dining out, especially in local establishments.
A hearty stew with plantains, cassava, breadfruit, and often fish or meat, simmered in a rich coconut milk sauce with spices. Widely available in local eateries (maquis).
A comforting and filling staple.
Lobster cooked with vanilla, an unique Comorian specialty. The sweet, aromatic vanilla subtly flavors the succulent lobster.
Find it in higher-end restaurants or coastal areas.
A fragrant rice dish, similar to biryani or pilaf, cooked with meat (often beef or goat), fish, or vegetables. Served at special occasions.
Aromatic spices create a complex flavor.
Jus de fruits frais made from mango, passion fruit, soursop, and pineapple are refreshing.
Locally grown coffee is often served strong and sweet. Homemade, non-alcoholic ginger beer is also available.
Very limited in number. Main options are typically within international-standard hotels, like the Retaj Moroni Hotel. These often serve Comorian, French, and international cuisine.
A few mid-range restaurants exist in Moroni. They typically offer a blend of Comorian specialties, fresh seafood, and sometimes French-influenced dishes.
Maquis are small, informal local eateries. Street food stalls are numerous in markets and along busy streets, especially in Moroni and Mutsamudu.
The Volo Volo Market in Moroni hosts numerous street food vendors and provides an immersive experience to sample local snacks.
Beyond fresh produce and spices.
International cuisine is limited. Most non-Comorian food is found in hotel restaurants, which might offer continental or Asian dishes.
Do not expect a wide array outside hotel settings.
Lunch often the largest.
Dinner generally later and sometimes lighter.
Typically lighter fare.
Fresh produce at markets.
Learning phrases in French or Comorian (e.g., "sans viande" - no meat, "sans poisson" - no fish) is valuable.
Clear communication is .
Carrying a Dietary translation card can convey your needs to restaurant staff.
Bridges communication gaps.
If dietary needs are strict, consider self-catering where possible, utilizing local markets for ingredients.
Bring necessary snacks or specialized food items from home, especially for severe allergies.
Visitors often arrange visits to vanilla or ylang-ylang plantations, or local spice farms, especially in Grande Comore and Anjouan.
Major food-related events link mainly to religious holidays (e.g., Eid celebrations) or local village events.
Maquis, simple local eateries, give fresh, home-cooked meals and direct interaction with local life.
Enjoy fresh mangoes, passion fruit, soursop, and other tropical fruits, perfect for natural desserts and snacks.
Abundant and delicious.
Try Halwa, a sweet, sticky dessert, and Koko, simple coconut candies.
Authentic Comorian treats.
Embrace the communal aspect of dining; meals are a shared experience.
Observe local hand-washing customs before meals.
Basic French or Comorian phrases aid in communicating dietary needs.
Don't miss the fresh seafood. Given the island setting, it forms a central part of the Comorian diet and is often prepared with local spices and coconut milk.
