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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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Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
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.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
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