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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 of parsley
  • 2 tablespoon oil (e.g. rapeseed or olive oil)
  • Pepper and salt
  • Ginger to your taste
  • 1-2 teaspoons of lemon juice
  • 1 garlic clove

This is how it works:
Wash tomatoes, cut in half and remove stalks and inner parts. Dice the tomatoes, finely chop onion and parsley and put both in a bowl. Add oil and lemon juice. Finely chop a garlic clove or put it in a garlic press. Mix all ingredients well and season with pepper and salt. You may add a dash of finely grated ginger to your taste – in Madagascar, ginger belongs to almost every meal. But we promise Rougaille is tasty without, too!

Hint: Instead of onion and parsley, you can also use two spring onions.

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