The cuisine of Comoros is a vibrant blend of African, Arab, and French influences, reflecting its diverse cultural heritage. It prominently features fresh seafood, given its island geography, with dishes often incorporating fish, octopus, and crab. Coconut milk is a staple ingredient, adding richness to many recipes. Spices such as vanilla, cloves, and cardamom are commonly used, reflecting the islands' history as a spice trading hub. Traditional dishes include "langouste à la vanille" (lobster with vanilla) and "m'tsolola" (a chicken and banana stew). Rice and cassava are common accompaniments, and meals are often finished with tropical fruits like mangoes and bananas.