TRAVEL
BIRTHDAY IN PARIS (IV): Enjoying Comorian FOOD...
by Sabah el Fizazi
June 26th, 2025
COSMOPOLITAN cities usually have a lot to OFFER when it comes to FOOD, and it’s all about finding the little HIDDEN gems. I think this time, one of those gems FOUND ME! I had been Insta-stalking this place for months, and although I couldn’t understand the FRENCH voice-over videos, I understood the language of the food. It begged me to TRY it!
On the evening of my BIRTHDAY, I was ready to taste the African side of Paris, the COMORIAN part to be precise. I want to understand the roots of a certain cuisine, so I took a virtual DIVE into the Indian Ocean, where the COMOROS ISLANDS lie off the south-east coast of Africa. The Comoros Islands consists mainly of FOUR large islands.The islands have influences from Africa, the Middle East and Asia. This MIX of cultures has also inspired the islands’ CUISINE.
“I WAS READY TO TASTE THE AFRICAN SIDE OF PARIS, THE COMORIAN PART TO BE PRECISE.”
After a DAY of sightseeing, I arrived hungry at this AUTHENTIC spot. The OCEAN BLUE exterior caught my eye, and the subtle name of the restaurant, tastefully printed in WHITE LETTERS whispers the restaurant’s name: WUPISI. I took a seat outside, and KHALIL, the owner quickly came to greet me. Because I didn’t speak French, he instructed his colleague, AMIEN, who would be THE TRANSLATOR for the evening.
The MENU was presented, and I gave the chef CARTE BLANCHE. It’s my birthday and I wanted to be SURPRISED! After a short negotiation – in that beautiful French Language – between Khalil and the Translator, I was informed that I would start with an AVOCADO juice, followed by SAMBUSA and a main course of BILINGANI, eggplant with rice and fish.
“EVERY BITE FELT LIKE A FRENCH KISS.”
I took ONE SIP of the avocado juice and it was MIND BLOWING. When I asked about the ingredients, Khalil revealed: “Avocado, lemon juice, sugar, and a SECRET ingredient I won’t tell.” Despite my attempts to guess this secret ingredient, Khalil is A HARD MAN TO BREAK; some secrets are best kept.
The Sambusas were perfection – small enough for a single bite, but I took my time to enjoy them slowly, channeling my inner ANTON EGO from Ratatouille. Every bite felt like a French KISS. Between courses, the guys checked if I WAS OK, impressed by my ability to handle the PUTU, which is a Comorian HOT SAUCE. I joked that I could marry the Putu!
Then Khalil arrived with the MAIN course, just like the one I’d seen on Instagram. No instructions needed – I knew exactly what to do: EAT! For the next fifteen minutes, I dived into a culinary journey through the Indian Ocean, feeling AFRICA with hints of Turkey, India, and Iran on my tongue. This dish was THE PERFECT MIXED BABY.
“THIS DISH WAS THE PERFECT MIXED BABY.”
As the evening reach its end, the restaurant’s atmosphere grows even more intimate. The Translator brought one last surprise, a small cup of TAMARINDE JUICE, which was next level!
I took a glance INSIDE the restaurant. The walls were covered with PHOTOS showcasing Comorian culture, captured by Dr. Shabazz. To my surprise I saw an other wall that reminded me of Le mur des je t’aime, only this time filled with handwritten notes and signatures, offering expressions of guests’ gratitude. I left a LOVE message for GAZA, ensuring its presence in this Comorian STORY.
“I LEFT A LOVE MESSAGE FOR GAZA, ENSURING ITS PRESENCE IN THIS COMORIAN STORY.”
I felt a BIT sad for discovering this cuisine so LATE in life, but better late than never! I left to return to my hotel before midnight, carrying enough magic to last a lifetime…
P.S.: AS I WALKED BACK TO THE HOTEL, I REALISED I HAD FORGOTTEN TO ASK ONE QUESTION; WHAT DOES ‘WUPISI’ MEAN? WELL, I GUESS I NEED TO VISIT WUPISI SOON TO GET MY ANSWER.