Mataba au poisson

Mataba au poisson is a traditional dish originating from Mayotte, an overseas department and region of France. The dish is usually made with a combination of mackerel, coconut milk, garlic, onions, pounded cassava leaves, and salt. The fish is cooked in salted water, drained, and the meat is pulled off the bones and crumbled. The coconut milk, garlic, onions, and salt are brought to a boil, the pounded cassava leaves are stirred in, and the dish is cooked over low heat for an hour. Crumbled mackerel is added to the pot, and the liquid in the dish is reduced until dry. Mataba au poisson is typically served over rice, with pickled fruit such as mangoes or lemons on the side.