The following highlights some of the popular Traditional Mahoran Foods. If you manage to be in an Mahoran restaurant or you are visiting Mayotte, I recommend the following
1. Vanilla Lobster
This is another classic of the cuisine of the island of Mayotte and all the Comoros islands. It is a recipe based on lobster dipped in vanilla butter, spinach and pepper which gives it a touch that makes food lovers love it. It can also be eaten alive.
2. Seafood
Fresh seafood can be found in almost every corner of the island. As well as plenty of stalls to eat these local dishes there are also contemporary seafood restaurants, serving exotic and exciting dishes, created by professional chefs who come from all over the world.
3. Pea Soup
As the name suggests, it is a pea soup that is very famous not only in Mayotte, but also in Comoros. The soup has the spicy flavors of pepper and ginger and the creaminess of coconut milk. One of the most requested dishes on the island, it would really be a sin not to try it.
4. Lodu
A favorite dessert of many locals and tourists alike, it has earned a reputation as one of the most sought-after desserts on the island. They are sweet rice balls with cardamom and a dash of pepper.
5. Fruit and Cinnamon
This is a classic that is not specific to the island or the Comoros, as its base is a fruit salad that is normally made anywhere in the world, what varies here are the endemic fruits of the island and the touch of cinnamon.
6. Chicken Wings with Tomatoes
These wings are a staple of street food on the islands of Comoros and Mayotte. Once served the final dish is spicy and smoky. They are great as a starter or main course. It is suggested that the dish be served over rice. Traditionally it is eaten with the hands, but you can do whatever feels right to you.
7. Mayotte Pilaou
It is a very common festive dish, made of rice with minced meat and many spices such as cardamom, cloves, pepper, cinnamon, etc. The “deluxe” version of the dish is sometimes served in some restaurants in the area and is sufficient on its own. In other words it is paella mahorese.
8. Cassava with Meat
To make this dish the cassava and meat are cooked separately, once cooked the cassava is added to the meat, while another bit is set aside to be mashed to obtain a paste that is cooked in a pan with coconut milk and spices that once ready is served along with the cassava and meat and an African hot sauce.
9. Pilau with Meat
This dish is very similar to ‘Mayotte Pilaou’, but beef or pork is added, unlike ‘Mayotte Pilaou’ where the basic ingredients come from the sea.
10. Liver with Coconut
Of Indonesian origin, this dish is an obligatory menu for selamatan or communal feast of that region dating back to pre-Islamic, Hindu-Javanese or Buddhist-Javanese traditions. The dish as such is based on net liver but can replace this main ingredient depending on the tastes of the starter, e.g. with beef, egg or shrimp.
If you found this list useful, here are some more Traditional African Foods to try out on my Pinterest channel.