Comoros: Comoros Food Recap

Comoros cuisine is a delightful fusion of African, Arab, French, and Indian influences, reflecting the archipelago’s history and location at the crossroads of trade routes. Tuna and lobster are two main fresh fish varieties and both are super delicious, fresh, and inexpensive. Lobster is often served with vanilla sauce, as Comoros is famous for its ultra flavorful vanilla. Other staples include rice, banana and plantains, breadfruit, coconut, and cassava. Spices like cardamom, cloves, cinnamon, and nutmeg are also widely used in dishes, and pilau rice and curries are super flavorful, while not hot or spicy. There is not alcohol, as Comoros has sharia Islamic law. Deserts often have Comoros vanilla in them.