Le Me Tsolola or M’tsolola is a simple stew of fish and meat cooked in coconut milk. It’s one of the Comoros Islands’ most traditional dishes.
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Comoros is an island in coastal Africa between Madagascar Island and Mozambique. It’s a mixing stamp from Arab invaders and French Colonialists with neighboring islands like Seychelles and Tanzania.
You’ll love the recipe for le me tsolola.
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How to Make Le Me Tsolola
Ingredients
- 2 tbsp olive oil
- 1 kilo beef, cubed
- 2 onions, chopped
- 2 hot chilli, minced
- ½ tbsp salt to taste
- 3 fish fillets, cubed
- 1 tbsp. black pepper
- 2 cups of clean water
- 4 tomatoes, chopped
- 400ml of coconut milk
- 1 tbsp. cayenne pepper
- 5 cloves garlic, minced
- A handful of baby spinach
- 5 unripe plantains, peeled and cubed
- I small cassava peeled and cubed (optional)
Instructions
- Pour the olive oil into a hot saucepan on medium heat.
- Dip the fish into the oil and brown it. Do the same for the beef, using the wooden spoon to push it aside in the saucepan when it is brown.
- Saute the onions for 2 minutes, then add the tomatoes.
- Simmer the sauce for 5 minutes, and add the coconut milk. Mix the meat and fish.
- Add the spices, including salt, to taste.
- Add the unripe plantains and stir. Add the cassava if you’re using it too. You can cook the plantains and cassava separately before adding them. Pour the water on top and stir.
- Allow the Le Me Tsolola to cook on low heat for 45 minutes to an hour.
- Taste and adjust seasoning. Add the spinach.
- Serve with boiled rice
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Video Credit: Kevin All Over
Kevin loves to cook unique and delicious dishes from around the world. You can join him on his YouTube channel and learn how to make international recipes, fancy restaurant food, and fusion dishes in your kitchen.
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Comoros Le Me Tsolola
Ingredients
- 2 tbsp olive oil
- 1 kilo beef cubed
- 2 onions chopped
- 2 hot chilli minced
- ½ tbsp salt to taste
- 3 fish fillets cubed
- 1 tbsp. black pepper
- 2 cups of clean water
- 4 tomatoes chopped
- 400 ml of coconut milk
- 1 tbsp. cayenne pepper
- 5 cloves garlic minced
- A handful of baby spinach
- 5 unripe plantains peeled and cubed
- I small cassava peeled and cubed optional
Instructions
- Pour the olive oil into a hot saucepan on medium heat.
- Dip the fish into the oil and brown it. Do the same for the beef, using the wooden spoon to push it aside in the saucepan when it is brown.
- Saute the onions for 2 minutes, then add the tomatoes.
- Simmer the sauce for 5 minutes, and add the coconut milk. Mix the meat and fish.
- Add the spices, including salt, to taste.
- Add the unripe plantains and stir. Add the cassava if you’re using it too. You can cook the plantains and cassava separately before adding them. Pour the water on top and stir.
- Allow the Le Me Tsolola to cook on low heat for 45 minutes to an hour.
- Taste and adjust seasoning. Add the spinach.
- Serve with boiled rice
Video
Nutrition
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