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Eric Chef de la Cuisine

Pepper meat with rice

Pfefferfleisch

Hen’omby sy saosy dipoavatra Madagascan pepper is famous throughout the world for its quality and special flavor. In this recipe for beef (in best case zebu) with pepper sauce, you exclusively 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 …

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Fried chicken sticks with rice

Hähnchensticks (1)

Mofo akoho The Malagasy people love deep-fried food. No matter which meal of the day, be sure you can get something deep-fried on the streets. An especially tasty variation, made by our cook Eric, are these chicken sticks in the deep-fried spicy dough. Of course, the Malagasy way you should prefer to add rice to this meal (here we used …

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Zebus skewers with sesame manioc

Brochettes

Brochettes sy mangahazo 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 dinner for little money! As metal skewers, people often use bicycle spokes bent in shape. But you can also get …

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Overturned pineapple cake

Mofomamy mananasy

Mofomamy mananasy Mofomamy is the Malagasy word for “sweet bread” or “sweet dough”, but it means an upside-down pineapple cake in this case. In Madagascar, you can get pineapples 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 …

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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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Coconut chicken with rice

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 …

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Tomato salad

Rougaille

Lasary Voatabia 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 …

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Samboza

Samboza are small, triangular pastries filled with meat, vegetables or cheese. You can get them in many Malagasy restaurants as snacks or in small boothes on the street. Mostly, they are served with Sakay or sweet and sour sauces. You may also use thin Wan Tans (Won ton) wrappers from the Asia shop. Ingredients: 500 g minced beef two big …

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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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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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