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Finger-licking Malagasy dishes

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Lasopy tongotr’omby

Also called beef foot soup, the lasopy tongotr’omby is part of the Malagasy culinary heritage. Rich and creamy, this soup can be enjoyed at any time, especially in winter.

It is a typical Malagasy dish. It is found in almost all the restaurants on the Big Island and especially on the highlands. Lasopy tongotr’omby is a dish that can be enjoyed for lunch or as a snack.

The main ingredients are: zebu feet, leeks, bunch of celery, carrots, potatoes, green beans and pumpkins. We can also add noodles and a hard-boiled egg to this preparation. This soup will be even more delicious.

Zebus foot soup takes a lot of preparation time. The day before, you should already cook the main ingredients, i.e. the ox trotters, over low heat. Like this, they will be well cooked and melt in the mouth. Pay attention to the cooking water level. It should just exceed that of the ox’s feet. Too much water will slow down their cooking.

Hen’omby ritra (braised meat)

Hen’omby ritra is also a must-have dish at the heart of your culinary adventure in Madagsacar. It is zebu meat cooked without water. This dish is very oily, very rich and very tasty … It is a real feast for the eyes and the taste buds.

Preparing Hen’omby ritra does not require special know-how. It’s an easy dish for novices to cook while it’s a snap for professionals. We only use zebu meat, a little vegetable oil, some spices and water.

This braised beef recipe is not eaten on its own as it is because the Malagasy people serve it with plain white rice. And in the province of Diego Suarez, it is tasted with rougail and chilli of course. And even when we add potatoes or carrots to it, the dish must remain very dry. With, maybe, just a little oil. As an indication that there are 2 variations of this dish, in particular, with Zebu or pork. With a pork, we call the dish “Henakisoa Ritra”.

Mofo Gasy

last week

Mofo Gasy which means Malagasy bread is one of the breakfasts that Malagasy people appreciate very much. A kind of donut made from rice flour. Very delicious to accompany morning tea or coffee.

The realisation of this donut requires a lot of practice and skill, because everything lies in the taste and the shape of the donut. And the specialists in the field do not really want to reveal their trade secrets. Nevertheless, I was able to find a few recipes that might do the trick.

First of all, to make mofo gasy, we need a special mold. The most ideal is the clay based one, but the most common are aluminum molds, 4 to 6 cells.

The ingredients are basically rice flour, yeast, water and sugar. These ingredients must be mixed in a bowl or salad bowl with water to obtain a smooth paste (neither too liquid nor too thick) homogeneous.

Then you have to let stand for an hour and finally take a special mofo gasy mold, oil the bottom of each hole and heat, then pour the leg into it, not overfilling the cells as this would risk overflowing given the increase in volume of the pancake after cooking.

Vary amin’ny anana

Vary amin’anana which is a kind of rice soup is an ancestral Malagasy culinary tradition. Depending on the region of the island, its name and appearance vary, but the craze is the same. The Vary amin’anana which literally means “rice with leaves”.

In northern Madagascar, the recipe is known as “Sabeda”. This is fragrant new rice cooked as is with plenty of water for a relatively compact result. Basically, the Vary amin’anana of rice diluted with a lot of water to which we add edible leaves.

Vary amin’anana is eaten either for breakfast or for dinner. When taken for breakfast, it is often accompanied by “Masikita” which are the famous zebu or fish skewers. On the other hand, vary amin’anana served for dinner is lighter and can be eaten plain. These makes sense because it is dietetic in particular thanks to the digestive assets of ginger.

The common point in all forms of making Malagasy rice soup is the use of ginger. Because, to optimise its benefits, the spice which becomes stronger during cooking is added at the start of preparation. Indeed, whether fresh or ground, the benchmark spice for a good vary amin’anana remains ginger. It is because in our daily life as Malagasy people, the warmth of ginger is appreciated for its taste and its fragrance.

And we find all the excuses to consume it: Sometimes to cure a cold, sometimes from a stomach ache or simply to comfort ourselves.

Voanjobory (Bambara peas)

It is one of

Madagascar.

For those who do not know it, the bambara pea or ground pea is a small earth bean whose pods grow underground like peanuts, hence its name voanjobory in Malagasy (voanjo which means peanut and bory which means round). Its taste approaches that of pistachio mixed with that of white beans.

In Madagascar, it is often eaten fresh with pork or beef. However, bambara peas also go well with fish. For the recipe, you can take canned or dried bambara peas but it would be even better if you find fresh ones. If you are using dry peas, soak them in water overnight, then drain before use; fresh peas don’t need to be soaked, just wash them. — Travel Inspires. the cult dishes representing

FOOD & TRAVEL

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2022-06-24T07:00:00.0000000Z

2022-06-24T07:00:00.0000000Z

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