Comorian cuisine owes a lot to both Arab and French influences, creating a fusion of European classics with a Middle Eastern or East African twist that sees sauces spiced with cloves, cinnamon, cardamom, nutmeg and even vanilla poured over rice-based dishes. Coconut milk is an important staple, alongside traditional African ingredients such as plantain, bananas and cassava. A typical Comorian meal will also include meat or fish. Goat is a popular meat, with beef reserved for special occasions. Locally-caught cod, crab and lobster, are all widely eaten.
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