Recipe | Tsakilava / Nems (Fried Spring Rolls) Recipe - Cuisine of Madagascar
Soak mushrooms and rice vermicelli in steaming hot water for 5-7 minutes. Chop mint, cilantro and garlic. Cut the onion into eights and slice *very* thin. Drain and squeeze out the mushrooms, and cut into thin slices. Drain the vermicelli and cut into 1″ pieces. Add all these ingredients into a bowl with pork [...]
Recipe | Caca Pigeon / Kaka Pizon (Crispy Fried Snacks) Recipe - Cuisine of Madagascar
In a mug, mix yeast, sugar and water and let sit 5-8 minutes until foam forms on top of liquid. In a large bowl, combine all ingredients. Stir, then knead lightly to combine. Dough will be dry. Cover with a damp cloth and let sit for 30 minutes. Divide dough into four equal parts. [...]
Recipe | Voandalana (Wrapped Deep-Fried Peanuts) Recipe - Cuisine of Madagascar
In a mug, mix yeast, sugar and water and let sit 5-8 minutes until foam forms on top of liquid. In a large bowl, combine all ingredients except peanuts. Stir, then knead lightly to combine. Dough will be dry. Cover with a damp cloth and let sit for 30 minutes. Divide dough into four equal [...]
Recipe | Koba / Kobandravina (Peanut Dessert Pâté) Recipe - Cuisine of Madagascar
Ingredients [Serves 8]:
3/4 C raw peanuts (green peanuts are best),
1/2 C brown sugar,
1/4 C white sugar,
1 C cream of rice,
1/2 C rice flour,
1 C or 1 1/4 C water,
3-5 T peanut oil,
4 T white sugar,
Banana leaves (preferably) or tin foil for wrapping.
Grill peanuts in a saucepan over medium heat without oil until golden brown. [...]
Recipe | Tomato Rougail Condiment - Cuisine of Madagascar
Ingredients:
2 tomatoes,
1 green (spring) onion,
1/8 tsp salt or more to taste,
1/4 tsp lime juice,
1/4 tsp grated fresh ginger,
1 tsp water.
Finely dice the tomatoes and onion and mix all ingredients in a bowl. Allow to macerate at least two hours before serving cold as a condiment with main dishes.
