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Comoros (Arabic: جزر القمر, Ğuzur al-Qamar); officially: Union des Comores; Udzima wa Komori; الإتّحاد القمريّ; Al-Ittiḥād Al-Qumriyy; Union of the Comoros is an island nation in the Indian Ocean, located off the eastern coast of Africa on the northern end of the Mozambique Channel between northern Madagascar and northeastern Mozambique. The country consists of the four islands in the volcanic Comoros archipelago: Ngazidja (French: Grande Comore), Mwali (French: Mohéli), Nzwani (French: Anjouan), and Mahoré (French: Mayotte). Independence from France was achieved on July 6, 1975 and the capital (and largest city) is Moroni. With fewer than a million people, the Comoros is one of the least populous countries in the world, but is also one of the most densely populated, with an average of 275 people per km². The islands of the Comoros share mostly African-Arab origins. Sunni Islam is the dominant religion, representing as much as 98% of the population. Although Arab culture is firmly established throughout the archipelago, a minority of the citizens of Mayotte (the Mahorais) are Roman Catholic and have been strongly influenced by French culture. Malagasy and Indian minorities also exist, as well as Creole-speaking minorities mostly descended from Réunionnaise. Chinese peoples are also present on Mayotte and parts of Grande Comore (especially Moroni). The most common language is Comorian, or Shikomor, a descendant of Swahili with Arabic influences. Shingazidja, Shimwali, Shinzwani, and Shimaore are the local dialects spoken on each of the islands, Ngazidja, Mwali, Nzwani, and Mahoré, respectively. French and Arabic are also official languages, along with Comorian. The Comoros islands have been settled, conquered, re-settled and re-conquered many times over the centuries. Cultural influences on this continent include African, Indonesain, Madagasy, Arabic and Portugese. All these cultures have left their mark on Comoran cuisines. As a result Comorian cuisine utilizes many different types of spices and exotic ingredients as well as a new way of preparing rice steamed with spices, the usage of cloves, saffron, cinnamon and pomegranate juice. A typical Comorian meal should always contain rice and meat, seasoned with one of the many locally produced ingredients like vanilla, coriander, cardamom, cloves, cinnamon and nutmeg. Being and island nation the Comoros are also rightly famous for their fish dishes and stews made with lentils. The Portugese introduced products from the New World to the islands and many dishes include ingredients such as bell peppers, maize, chillies, tomatoes, bananas, pineapples, limes and oranges. |
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The alphabetical list of recipes from Comoros follows (limited to 100 recipes per page). There are 6 recipes in total:
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The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Chillies (chili, chil, aj) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
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