Comorian-style Mafane greens.

Mafane greens, often called "water pepper plant," are an ingredient found in many Indian Ocean cuisines, particularly in the Comoros, Madagascar, and Réunion. Known for their slightly peppery taste and numbing effect on the tongue, mafane greens are frequently used in stir-fries and stews. Their tender texture and unique flavor add depth of taste to local recipes.

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time 15 minutes

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

300g of fresh mafane greens
2 cloves of garlic
1 medium onion
2 cm of ginger (optional)
2 Tbsp of vegetable oil
Salt, to taste

Preparation

1
Preparing the Mafane Greens: Rinse the mafane greens thoroughly in cold water to remove all traces of soil. Drain them and cut them into medium-sized pieces. Set aside.
2
Sauté the Onion, Ginger, and Garlic: Peel and finely chop the onion, ginger, and garlic. Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent. Stir in the chopped garlic and cook for another minute, being careful not to burn it.
3
Cooking the Mafane Greens: Add the mafane greens to the pan. Sauté them over medium heat for 5 to 7 minutes, or until tender. You can add a little water to finish cooking, covered, for a few minutes. Stir regularly to ensure even cooking.
4
Seasoning: Add salt to taste and continue to stir-fry for another minute to fully incorporate the salt. Remove from heat and serve hot.
5
This dish can be served as an accompaniment to rice or cassava, or with grilled fish for a traditional Comorian meal

Note

If you want a spicier taste, you can add a crushed chili pepper along with the garlic. Mafane greens can also be used in soups or broths for a unique texture and flavor.

Keywords: Mafane leaf recipe, Comoros recipe