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 cornflour
- 1 teaspoon baking powder
- Pepper, salt and sugar
- 2 large baguettes
That’s how to do it:
Put the baguette in the oven for baking. Cut the meat into short, thin strips. Prepare a marinade from the tbsp. water, oil, soy sauce, cornflour and baking powder, season with salt, pepper, and sugar. Knead the marinade thoroughly into the meat. Peel and finely chop the onion. In a little oil, first fry the onions in a pan until translucent, then add the meat and fry it. While the meat is cooking, cut the tomatoes into slices and wash the lettuce, put aside particularly nice leaves. Add half a cup of water to the meat and onions in the pan, stir well and reduce to a creamy consistency.
Finally, cut the warm baguette in two halves. Layer lettuce, tomatoes and meat with sauce on the bottom, then close the baguette with the second half. Serve still warm.
Enjoy your meal!
Tip: If you want to try the original Madagascan variant, you should not get the good baguette from the bakery. Even if it tastes fresher and has a better crust, there is no such bread in Madagascar. The Madagascan baguettes are rather thin and narrow, consist of a lot of air and can be compressed to half their actual volume. In Europe, this is equivalent to rather thin baguette buns. 😉