Fish, Cassava, Green Banana, and Coconut Stew

Name: Fish, Cassava, Green Banana, and Coconut Stew (M’tsolola)
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: Yield: 6 to 8 servings
Cuisine: Comorian
Ingredients: 2 to 3 red bird’s eye or long green chiles, stemmed; 2 to 3 red bird’s eye or long green chiles, stemmed; 3 large garlic cloves; 1 Tbsp kosher salt, plus more as needed; 2 lb [910 g] marlin or ahi tuna steaks (see Tips); ⅓ cup [80 ml] fresh lime juice; 4 green bananas (see Tips), peeled and sliced into ½ in [13 mm] rounds, submerged in water until ready to use; 2 lb [910 g] marlin or ahi tuna steaks (see Tips); 2 lb [910 g] cassava, peeled and sliced into ½ in [13 mm] rounds, submerged in water until ready to use; 4 green bananas (see Tips), peeled and sliced into ½ in [13 mm] rounds, submerged in water until ready to use; Freshly ground black pepper; 2 lb [910 g] cassava, peeled and sliced into ½ in [13 mm] rounds, submerged in water until ready to use; One 13½ oz [400 ml] can full-fat coconut milk, well shaken and stirred; 2 or 3 large shallots, diced (about ½ cup [26 g]); Steamed white rice, for serving

M’tsolola

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
1 hr 10

Appears in

Islas

By Von Diaz

Published 2024

About

This recipe, inspired by Hawa Hassan’s adaptation of Ma Mariama’s recipe from In Bibi’s Kitchen, is simple to prepare, and despite having few ingredients, is surprisingly rich and flavorful. Fresh cassava and green banana are thinly sliced while the fish soaks in a quick citrus-lime marinade. Half the sta

Ingredients

Africa
Comoros
Fish course
Pescatarian
Gluten-free

Ingredients

Method