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Malagasy recipes

Mofomamy akondro

Bananenbrot

Banana bread is actually a cake that is served often for breakfast in hotels and restaurants in Madagascar. It is a sweet and juicy cake which keeps fresh for days – if you have not eaten it before. In Madagascar, people plant a lot of bananas. The full grown plant serves as property line, the bananas serve as nutrition and …

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Brochettes sy mangahazo

Brochettes

Brochettes are skewers with very small pieces of zebu meat – this recipe adds sesame manioc. In the evening, you can buy Brochettes in Madagascar in all larger cities from small grills along the streets. A tasty diner for little money! As metal skewers, people often use bicycle spokes bent in shape. But you can also get Brochettes in almost …

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Mofomamy mananasy

Mofomamy mananasy

Mofomamy is the Malagasy word for “sweet bread”, but means an upside-down pineapple cake in this case. In Madagascar, you can get pineappels everywhere, usually fresh from the field. They taste far sweeter in the tropics, but you can trick by using sweeter baby pineapples in Europe. For the rum, we recommend to use Dzama Cuvée noir -that is a …

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Min Sao

Min Sao

Min Sao is a simple noodle dish, which originally comes from Asia. It is most similar to Vietnamese Mi Xao, which simply means as much as “fried noodles”. In Madagascar, you can find Mi-Sao or Misao (the spelling varies) on almost every small restaurant’s menu. Usually you can order it with different kinds of meat (beef, pork or chicken, sometimes …

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Where to get the ingredients?

Since the average supermarket in Europe rarely has banana leaves or manioc tubers, we have made a list with links where to buy all these ingredients. If you have an Asia store nearby, you will surely find most of the ingredients there. Banana leaves You can order single banana leaves here, here or here cooled. Other stores offer them even …

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Koba akondro

Koba akondro

Koba akondro is a thick cake made of bananas, rice flour and peanuts. In Madagascar, you can buy it as snack in train and trucker stations, folded in banana leaves. The big brother of Koba akondro is Koba ravina, a cake made only of rice flour, sugar and peanuts. It looks very similar inside, but is usually cut in large …

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Hen’omby sy saosy dipoavatra

Pfefferfleisch

Madagascan pepper is famous throughout the world for its quality and special flavour. In this recipe for beef (in best case zebu ) with pepper sauce, you exlusively use Madagascan pepper:  Prickled green pepper, dried black pepper and if you like it particularly tasty, you should add a little wild pepper (in Malagasy voatsyperyfery). The wild pepper is not hot, …

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Akoho sy voanio

Akoho sy voanio

This recipe for coconut chicken is also called Poulet coco in Madagascar. It may consist of simple ingredients, but we swear tastes great. Chicken is – just like beef, in Madagascar zebu – part of many Malagasy dishes. Ingredients for 2 persons: 250 g chicken breast 1 large onion 1 garlic clove 5 tomatoes A little piece of ginger 1 …

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Sakay

Sakay

Sakay is an extremely hot dip, that is served with snacks such as Samboza or used to season meals in Madagascar. The tiny, dried chillies of the same name are the base of this dip. These chillies are grown and harvested in Madagascar, and you can buy them everywhere on markets. There is also ready-to-eat comercially or self-made Sakay you …

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Lasary Voatabia

Rougaille

The name of this recipe is the Malagasy term for tomato salad. In Madagascar, you get this tomato salad in a small bowl as side-dish to many main courses, such as Romazava or Poulet au coco. Many travelers know it under its French name Rougail, Rogay or Rougaille tomates. Ingredients: 4 large tomatoes 1/2 large onion 1/2 bunch of parsley …

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