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Malagasy recipes

Zebu sandwich

Zebu Sandwich (4)

This recipe comes from one of Madagascar’s most famous hotels in the eastern highlands and is wonderful for picnics, a quick dinner or even for breakfast. Ingredients for 2 large sandwiches: 500 g beef hip (zebu, if available) 1 medium-sized onion 2 tomatoes Iceberg lettuce 2 tablespoons of oil 1 tablespoon of water 1 tablespoon dark soy sauce 1 teaspoon …

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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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Godrogodro

Godrogodro (2)

Godrogodro is a kind of spice cake. It is not really easy to make because you have to make carmel first and mix it with coconut milk, but the result is rewarding. Originally, this recipe may come from the Comores. But also Malagasy people claim Godrogodro as traditional and country-specific sweet. Usually, this spice cake is eaten cooled. Ingredients: 400 …

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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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