TA Sof T E

Sea Food 25
Edition! RECIPES!

Explore the
Richness of Malagasy
Seafood Cuisine!
5,95$ Illustrated by Induwara Jayanga
 Taste of Madagascar
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© Magic Media ApS

AI-Art food recipes: Harini Shilpa

AI-Art illustrated by: Induwara Jayanga
 Introduction
Welcome to the world of seafood cuisine in Madagas-
car! This cookbook is a celebration of the rich flavours
and unique ingredients that make up the seafood dishes
of this beautiful island nation. Madagascar, located in
the Indian Ocean, is surrounded by some of the world’s
most abundant and diverse marine life. The local sea-
food culture is an integral part of Malagasy cuisine, and
seafood dishes can be found in restaurants, homes, and
street food stalls throughout the country. In this cook-
book, we have compiled a collection of thirty delicious
and authentic seafood recipes that represent the diver-
sity of Malagasy cuisine. From classic dishes like grilled
shrimp skewers and lobster bisque to more adventurous
options like coconut shrimp curry and seafood gumbo,
there is something for everyone to enjoy. Our recipes
are easy to follow and use fresh, locally sourced ingre-
dients that are readily available in Madagascar. We also
provide tips and techniques for preparing seafood, as
well as information on the cultural and culinary signifi-
cance of each dish. We hope that this cookbook will in-
spire you to explore the rich and vibrant world of Mal-
agasy seafood cuisine and to create your own culinary
adventures in the kitchen.

All recipes are for 4 persons!

 Table Of Contents
1. Crab and Shrimp Soup 8
2. Octopus Salad 10
3. Sea Snail Curry 12
4. Squid and Tomato Stew 14
5. Grilled Swordfish with Chili Sauce 16
6. Fish and Rice Stew 18
7. Squid and Shrimp with Glass Noodles 20
8. Grilled Octopus with Lime Juice and Garlic 22
9. Fish Baked in Banana Leaves with Coconut 24
10. Seafood Salad 26
11. Grilled Shrimp Skewers by Coconut Cream Sauce 28
12. Stewed Octopus 30
13. Steamed Mussels 32
14. Seafood Gumbo 34
15. Lobster Thermidor 36
16. Pickled Fish Salad 38
17. Rice with Shrimp and Tomato Sauce 40
18. Grilled Lobster 42
19. Shrimp Alfredo Pasta 44
20. Crab Curry 46
21. Steamed Crab Legs 48
22. Stewed Shrimp with Peanut Butter 50
23. Grilled Prawns with Garlic Butter 52
24. Fried Squid with Turmeric 54
25. Pickled Fish with Onions and Spices 56
 Crab and Shrimp Soup

Madagascar Seafood Crab and Shrimp Soup, also known as “Sopa Be,” is a tradition-
al Malagasy dish that is beloved for its rich flavours and aromatic spices. This hearty
soup is a staple of the Malagasy diet and is enjoyed throughout the island nation.
Sopa Be is typically made with a variety of seafood, including crab, shrimp, and fish,
as well as a selection of vegetables and spices. The soup is often served with a side of
rice or bread, making it a filling and satisfying meal. One of the key ingredients in
Sopa Be is tamarind, a tangy fruit that is commonly used in Malagasy cuisine. The
tamarind adds a subtle sweetness to the soup, balancing out the savoury flavours of
the seafood and spices. Overall, Sopa Be is a delicious and comforting soup that em-
bodies the rich flavours and cultural traditions of Madagascar. Its use of fresh sea-
food, aromatic spices, and tamarind make it a unique and flavourful dish that is sure
to impress anyone who tries it.
8
Ingredients:
x 1 pound crab meat, cooked
x 1 pound shrimp, peeled and deveined
x 1 tablespoon olive oil
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 teaspoon ground ginger
x 1/2 teaspoon ground cumin
x 1/2 teaspoon turmeric
x 1/2 teaspoon paprika
x 1/4 teaspoon cayenne pepper
x 4 cups fish stock or chicken stock
x 1 can (14.5 ounces) diced tomatoes, undrained
x 1 can (14.5 ounces) coconut milk
x 1 tablespoon fresh lime juice
x Salt and pepper to taste
x Chopped cilantro for garnish

Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the
onion and garlic and cook for 2-3 minutes, until the onion is translucent.
2. Add the ground ginger, ground cumin, turmeric, paprika, and cayenne pepper
to the pot. Stir well and cook for 1-2 minutes, until the spices are fragrant.
3. Add the fish or chicken stock and diced tomatoes to the pot. Bring the mixture
to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the crab meat and shrimp to the pot. Let the soup cook for 5-7 minutes,
until the shrimp are cooked through.
5. Add the coconut milk and lime juice to the pot. Stir well and let the soup
simmer for another 5 minutes.
6. Taste the soup and add salt and pepper as needed.
7. Ladle the soup into bowls and garnish with chopped cilantro.

9
 Octopus Salad

Madagascar Seafood Octopus Salad, also known as “Salady Voatabia,” is a refreshing

and flavourful dish that is popular throughout the island nation. This salad features
tender pieces of octopus that are tossed with a variety of fresh vegetables and spices,
creating a light and healthy meal that is perfect for warm weather. One of the key
ingredients in Salady Voatabia is lime juice, which is used to dress the salad and give
it a tangy and citrusy flavour. Other common seasonings used in the dish include
garlic, ginger, and chili peppers, which add a spicy kick to the salad. The use of fresh,
locally-sourced ingredients is a hallmark of Malagasy cuisine, which is known for
its vibrant and flavourful dishes. Salady Voatabia is a great example of this, with its
fresh vegetables and tender octopus, highlighting the abundant seafood and produce
found in Madagascar. Overall, Madagascar Seafood Octopus Salad is a delicious and
healthy dish that is perfect for a light lunch or dinner.
10
Ingredients:
x 1 pound octopus, cleaned and cooked
x 1/4 cup olive oil
x 2 tablespoons red wine vinegar
x 1 tablespoon Dijon mustard
x 1 tablespoon honey
x 1 small red onion, thinly sliced
x 1 red bell pepper, thinly sliced
x 1 yellow bell pepper, thinly sliced
x 1/2 cup cherry tomatoes, halved
x 1/4 cup chopped fresh parsley
x Salt and pepper to taste

Instructions:
1. Cut the cooked octopus into bite-sized pieces and set aside.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard,
and honey until well combined.
3. In a large bowl, combine the sliced red onion, red and yellow bell peppers, and
cherry tomatoes.
4. Add the octopus to the bowl with the vegetables.
5. Pour the dressing over the salad and toss well to coat all the ingredients.
6. Add the chopped parsley to the bowl and toss again.
7. Season the salad with salt and pepper to taste.
8. Chill the salad in the refrigerator for at least 30 minutes before serving.
9. Serve the Madagascar Seafood Octopus Salad chilled and enjoy!

11
 Sea Snail Curry

Madagascar Seafood Sea Snail Curry, also known as “Koba Ravina,” is a beloved
dish in Malagasy cuisine that features tender and flavourful sea snails cooked in a
rich and aromatic curry sauce. This dish is a testament to the rich culinary tradi-
tions of Madagascar and is beloved by locals and visitors alike. Koba Ravina is often
served with a side of rice or bread, making it a filling and satisfying meal. The dish
is also often enjoyed with a side of “achard,” a tangy and spicy vegetable pickle that
helps to balance out the rich flavours of the curry. Overall, Madagascar Seafood Sea
Snail Curry is a delicious and flavourful dish that showcases the unique and diverse
flavours of Malagasy cuisine. Its use of fresh seafood, aromatic spices, and local-
ly-sourced ingredients make it a truly special and memorable dish that is sure to
leave a lasting impression on anyone who tries it.
12
Ingredients:
x 1 pound sea snails, cleaned and cooked
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 tablespoon fresh ginger, grated
x 2 tablespoons curry powder
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/4 teaspoon cayenne pepper
x 1 can (14.5 ounces) diced tomatoes, undrained
x 1 can (14 ounces) coconut milk
x Salt and pepper to taste
x Chopped fresh cilantro for garnish
x Cooked rice, for serving

Instructions:
1. In a large saucepan or Dutch oven, heat a tablespoon of oil over medium heat.
Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the curry powder, cumin, coriander, and cayenne pepper and cook for 1-2
minutes, stirring frequently.
4. Add the diced tomatoes and their juice, and stir well to combine.
5. Add the cooked sea snails to the pot and stir to coat with the curry sauce.
6. Add the coconut milk and stir well. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and cook for 10-15 minutes, stirring
occasionally, until the sauce has thickened slightly and the sea snails are heated
through.
8. Serve the Madagascar Seafood Sea Snail Curry over cooked rice and garnish
with chopped fresh cilantro.

13
 Squid and Tomato Stew

Madagascar Seafood Squid and Tomato Stew, also known as “Romazava sy Pisava,”
is a classic Malagasy dish that is beloved for its hearty and flavourful combination of
tender squid and tangy tomatoes. This dish is a testament to the rich culinary tra-
ditions of Madagascar and is a favourite of locals and visitors alike. One of the key
ingredients in Romazava sy Pisava is “pistachio,” a local leafy green vegetable that is
similar in flavour to spinach. The pistachio is added to the stew towards the end of
the cooking process, giving it a vibrant green colour and adding a fresh and earthy
flavour to the dish. The use of fresh and locally-sourced ingredients is a hallmark
of Malagasy cuisine, and this dish is no exception. In addition to the squid and pis-
tachio, the stew is often served with a side of rice or bread, making it a filling and
satisfying meal. Overall, Madagascar Seafood Squid and Tomato Stew is a delicious
and hearty dish that showcases the unique and diverse flavours of Malagasy cuisine.
14
Ingredients:
x 1 pound squid, cleaned and sliced into rings
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 red bell pepper, chopped
x 1 green bell pepper, chopped
x 1 can (14.5 ounces) diced tomatoes, undrained
x 1 tablespoon tomato paste
x 1/4 cup dry white wine
x 1 tablespoon olive oil
x 1 teaspoon smoked paprika
x 1 teaspoon ground cumin
x Salt and pepper to taste
x Chopped fresh parsley for garnish
x Cooked rice, for serving

Instructions:
1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add
the onion and cook for 5 minutes, until soft and translucent.
2. Add the garlic, red and green bell peppers, smoked paprika, and cumin to the
pot. Cook for another 5 minutes, stirring occasionally.
3. Add the canned tomatoes and their juice, tomato paste, and white wine to the
pot. Stir well to combine.
4. Add the sliced squid to the pot and stir to coat with the tomato sauce.
5. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and cook for 10-15 minutes, stirring
occasionally, until the squid is cooked through.
7. Serve the Madagascar Seafood Squid and Tomato Stew over cooked rice and
garnish with chopped fresh parsley.

15
 Grilled Swordfish with Chili Sauce

Madagascar Seafood Grilled Swordfish with Chili Sauce is a mouth-watering dish

that combines the bold flavours of fresh swordfish with a spicy and tangy chili sauce.
This dish is a testament to the rich culinary traditions of Madagascar and is a favou-
rite of seafood lovers around the world. The swordfish itself is a meaty and flavourful
fish that is high in protein and omega-3 fatty acids, making it a healthy and delicious
choice for any meal. Grilling the swordfish gives it a crispy and smoky exterior while
keeping the interior moist and tender, creating a perfect balance of textures and fla-
vours. Overall, Madagascar Seafood Grilled Swordfish with Chili Sauce is a delicious
and satisfying dish that showcases the unique and diverse flavours of Malagasy cui-
sine. Its use of fresh seafood, bold spices, and locally-sourced ingredients make it a
truly special and memorable dish that is sure to delight anyone who tries it.
16
Ingredients:
x 4 swordfish steaks
x 1/4 cup olive oil
x 2 tablespoons lemon juice
x 1 teaspoon dried oregano
x Salt and pepper to taste
x Chili Sauce:
x 1/4 cup olive oil
x 2 garlic cloves, minced
x 1 red chili pepper, finely chopped
x 1 tablespoon honey
x 1 tablespoon red wine vinegar
x Salt and pepper to taste
x Chopped fresh parsley for garnish

Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and
pepper.
3. Brush the swordfish steaks with the olive oil mixture.
4. Place the swordfish steaks on the grill and cook for 4-5 minutes per side, or
until the fish is cooked through and flakes easily with a fork.
5. While the swordfish is cooking, make the chili sauce. Heat the olive oil in a
small saucepan over medium heat. Add the minced garlic and chopped chili
pepper and cook for 1-2 minutes, stirring frequently.
6. Add the honey and red wine vinegar to the pan and stir well to combine.
7. Season the sauce with salt and pepper to taste.
8. Remove the swordfish steaks from the grill and place them on a serving platter.
9. Spoon the chili sauce over the swordfish steaks.
10. Garnish with chopped fresh parsley and serve.

17
 Fish and Rice Stew

Madagascar Seafood Fish and Rice Stew, also known as “Ravitoto sy Kilo,” is a clas-
sic Malagasy dish that is beloved for its rich and comforting flavours. This dish is a
testament to the rich culinary traditions of Madagascar and is a staple of Malagasy
cuisine. One of the key ingredients in Ravitoto sy Kilo is “ravitoto,” a local dish made
from mashed cassava leaves. The ravitoto is added to the stew towards the end of the
cooking process, giving it a thick and creamy texture and adding a delicious earthy
flavour to the dish. The use of fresh and locally-sourced ingredients is a hallmark of
Malagasy cuisine, and this dish is no exception. In addition to the fish and ravitoto,
the stew is often served with a side of rice or bread, making it a filling and satisfying
meal. Overall, Madagascar Seafood Fish and Rice Stew is a delicious and hearty dish
that showcases the unique and diverse flavours of Malagasy cuisine. Its use of fresh
seafood, aromatic spices, and locally-sourced ingredients make it a truly special and
memorable dish that is sure to leave a lasting impression on anyone who tries it.
18
Ingredients:
x 1 pound white fish fillets (such as cod, haddock, or tilapia), cut into chunks
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 red bell pepper, chopped
x 1 green bell pepper, chopped
x 1 can (14.5 ounces) diced tomatoes, undrained
x 1 cup long-grain white rice
x 2 cups water
x 1/2 cup coconut milk
x 1 tablespoon olive oil
x 1 teaspoon ground cumin
x 1 teaspoon smoked paprika
x Salt and pepper to taste
x Chopped fresh cilantro for garnish

Instructions:
1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add
the onion and cook for 5 minutes, until soft and translucent.
2. Add the garlic, red and green bell peppers, cumin, and smoked paprika to the
pot. Cook for another 5 minutes, stirring occasionally.
3. Add the canned tomatoes and their juice, rice, and water to the pot. Stir well to
combine.
4. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
5. Add the chunks of fish to the pot and stir gently to combine.
6. Cover the pot and cook for another 10-15 minutes, until the fish is cooked
through and the rice is tender.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve the Madagascar Seafood Fish and Rice Stew hot, garnished with
chopped fresh cilantro.

19
 Squid and Shrimp with Glass Noodles

Madagascar Seafood Squid and Shrimp with Glass Noodles is a flavourful and ar-
omatic dish that combines the delicate textures of squid and shrimp with the sat-
isfying chewiness of glass noodles. This dish is a testament to the rich culinary
traditions of Madagascar and is a favourite of seafood lovers around the world. The
combination of flavours and textures in this dish is truly unique and is a testament
to the diverse culinary influences that have shaped Malagasy cuisine over the years.
The use of aromatic spices, fresh seafood, and locally-sourced ingredients come to-
gether to create a delicious and satisfying meal that is sure to leave a lasting impres-
sion on anyone who tries it. Overall, Madagascar Seafood Squid and Shrimp with
Glass Noodles is a delicious and filling dish that showcases the unique and diverse
flavours of Malagasy cuisine.
20
Ingredients:
x 8 ounces dried glass noodles
x 1 pound squid, cleaned and cut into rings
x 1/2 pound large shrimp, peeled and deveined
x 2 tablespoons vegetable oil
x 2 garlic cloves, minced
x 1 red bell pepper, thinly sliced
x 1 green bell pepper, thinly sliced
x 1 tablespoon grated fresh ginger
x 2 tablespoons soy sauce
x 2 tablespoons oyster sauce
x 2 tablespoons fish sauce
x 1 tablespoon brown sugar
x 1/4 teaspoon red pepper flakes
x Salt and pepper to taste
x Chopped fresh cilantro for garnish

Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over high heat.
3. Add the squid rings and shrimp to the wok and stir-fry for 2-3 minutes, until
the seafood is almost cooked through.
4. Add the minced garlic, sliced red and green bell peppers, and grated ginger to
the wok. Stir-fry for another 2-3 minutes, until the peppers are crisp-tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown
sugar, red pepper flakes, salt, and pepper.
6. Add the glass noodles to the wok and stir-fry for another minute to heat
through.
7. Pour the sauce over the seafood and noodles and stir-fry for another minute to
coat everything evenly.
8. Serve the Madagascar Squid and Shrimp with Glass Noodles hot, garnished
with chopped fresh cilantro.

21
 Grilled Octopus with Lime Juice and Garlic

Madagascar Seafood Grilled Octopus with Lime Juice and Garlic is a simple yet
flavourful dish that showcases the delicate and tender texture of fresh octopus. This
dish is a testament to the rich culinary traditions of Madagascar and is a favour-
ite of seafood lovers around the world. The simplicity of this dish is a testament to
the culinary philosophy of Malagasy cuisine, which emphasizes the use of fresh,
high-quality ingredients and simple yet effective cooking techniques. The result is
a dish that is both delicious and satisfying, showcasing the unique and delicate fla-
vours of fresh octopus in all their glory. Overall, Madagascar Seafood Grilled Oc-
topus with Lime Juice and Garlic is a delicious and flavourful dish that is sure to
impress anyone who tries it. Its use of fresh seafood, tangy lime juice, and pungent
garlic make it a truly special and memorable dish that is sure to leave a lasting im-
pression on anyone who tries it.
22
Ingredients:
x 2 pounds octopus, cleaned and tentacles separated
x 1/4 cup olive oil
x 1/4 cup fresh lime juice
x 4 garlic cloves, minced
x 1/2 teaspoon salt
x 1/4 teaspoon black pepper
x Chopped fresh parsley for garnish

Instructions:
1. Bring a large pot of salted water to a boil. Add the octopus tentacles and cook
for 30-40 minutes, until tender.
2. Drain the octopus and rinse with cold water.
3. In a small bowl, whisk together the olive oil, lime juice, minced garlic, salt, and
black pepper.
4. Preheat a grill or grill pan to medium-high heat.
5. Brush the octopus tentacles with the marinade on all sides.
6. Place the octopus tentacles on the grill or grill pan and cook for 3-4 minutes
on each side, until charred and crispy.
7. Remove the grilled octopus from the grill and transfer to a serving platter.
8. Drizzle any remaining marinade over the grilled octopus.
9. Garnish the Madagascar Grilled Octopus with Lime Juice and Garlic with
chopped fresh parsley and serve hot.

23
 Fish Baked in Banana Leaves with Coconut

Madagascar Seafood Fish Baked in Banana Leaves with Coconut is a delectable and
aromatic dish that showcases the unique flavours and textures of Malagasy cuisine.
This dish is a testament to the rich culinary traditions of Madagascar and is a favou-
rite of seafood lovers around the world. The use of fresh and locally-sourced ingre-
dients is a hallmark of Malagasy cuisine, and this dish is no exception. In addition
to the fish and banana leaves, the dish often includes a variety of fresh herbs and
vegetables, such as cilantro, ginger, and garlic, which add a vibrant and healthy ele-
ment to the meal. The use of banana leaves and coconut is a testament to the diverse
culinary influences that have shaped Malagasy cuisine over the years. The combi-
nation of these ingredients creates a truly unique and flavourful experience that is
unlike any other seafood dish out there. Overall, Madagascar Seafood Fish Baked in
Banana Leaves with Coconut is a delicious and aromatic dish that is sure to impress
anyone who tries it.
24
Ingredients:
x 4 (6-8 ounce) fish fillets, such as tilapia or red snapper
x 2 tablespoons vegetable oil
x 1 onion, chopped
x 2 garlic cloves, minced
x 1 red bell pepper, chopped
x 1 green bell pepper, chopped
x 1 teaspoon grated fresh ginger
x 1 cup coconut milk
x 1 tablespoon soy sauce
x 1 tablespoon fish sauce
x 1 tablespoon lime juice
x 1/4 teaspoon black pepper
x 4 banana leaves

Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the chopped onion, minced garlic, chopped red and green bell peppers,
and grated ginger to the skillet. Cook for 5-7 minutes, until the vegetables are
softened.
4. Add the coconut milk, soy sauce, fish sauce, lime juice, and black pepper to the
skillet. Bring the mixture to a simmer and cook for another 5 minutes.
5. Lay out 4 banana leaves on a flat surface. Place a fish fillet on each banana leaf.
6. Spoon the coconut sauce over the fish fillets, dividing it evenly among them.
7. Fold the banana leaves over the fish fillets to create a neat package.
8. Place the banana leaf packages on a baking sheet and bake in the preheated
oven for 20-25 minutes, until the fish is cooked through.
9. Remove the baked fish from the oven and let them rest for 5 minutes.
10. To serve, carefully open the banana leaf packages and transfer the fish fillets to
individual plates.

25
 Seafood Salad

Madagascar Seafood Salad is a refreshing and flavourful dish that showcases the
unique and delicious flavours of Malagasy cuisine. This salad is a testament to the
rich culinary traditions of Madagascar and is a favourite of seafood lovers around
the world. The seafood used in this dish is typically caught locally and is combined
with a variety of fresh vegetables, such as tomatoes, cucumbers, and onions. The
salad is then dressed with a simple yet delicious vinaigrette made from fresh lemon
juice, olive oil, and a variety of aromatic herbs and spices. The use of fresh and lo-
cally-sourced ingredients is a hallmark of Malagasy cuisine, and this dish is no ex-
ception. In addition to the seafood and vegetables, the dish often includes a variety
of fresh herbs, such as parsley, cilantro, and mint, which add a vibrant and healthy
element to the meal. The simplicity of this dish is a testament to the culinary philos-
ophy of Malagasy cuisine, which emphasizes the use of fresh, high-quality ingredi-
ents and simple yet effective cooking techniques.
26
Ingredients:
x 1 pound mixed seafood (shrimp, calamari, and/or scallops), cooked and
chilled
x 1 red onion, thinly sliced
x 1 red bell pepper, sliced
x 1 yellow bell pepper, sliced
x 1/2 cup cherry tomatoes, halved
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro
x 2 tablespoons fresh lime juice
x 2 tablespoons olive oil
x 1/2 teaspoon salt
x 1/4 teaspoon black pepper
x Mixed greens for serving

Instructions:
1. In a large mixing bowl, combine the cooked and chilled seafood, sliced red
onion, sliced red and yellow bell peppers, halved cherry tomatoes, chopped
fresh parsley, and chopped fresh cilantro.
2. In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black
pepper.
3. Pour the dressing over the seafood mixture and toss well to combine.
4. Arrange a bed of mixed greens on a serving platter.
5. Spoon the Madagascar Seafood Salad over the mixed greens.
6. Serve the seafood salad chilled and enjoy!

27
 Grilled Shrimp Skewers with a Coconut Cream
Sauce
Madagascar Seafood Grilled Shrimp Skewers with a Coconut Cream Sauce is a
mouth-watering and aromatic dish that showcases the unique and delicious flavours
of Malagasy cuisine. This dish is a testament to the rich culinary traditions of Mad-
agascar and is a favourite of seafood lovers around the world. The use of fresh and
locally-sourced ingredients is a hallmark of Malagasy cuisine, and this dish is no ex-
ception. In addition to the shrimp and coconut cream sauce, the dish often includes
a variety of fresh herbs and vegetables, such as cilantro, lime, and red chili, which
add a vibrant and healthy element to the meal. The use of coconut cream is a testa-
ment to the diverse culinary influences that have shaped Malagasy cuisine over the
years. The coconut cream adds a rich and creamy texture to the dish, while the com-
bination of herbs and spices create a unique and flavourful experience that is unlike
any other seafood dish out there.
28
Ingredients:
x 1 pound large shrimp, peeled and deveined
x 1 red bell pepper, cut into 1-inch pieces
x 1 yellow bell pepper, cut into 1-inch pieces
x 1 onion, cut into 1-inch pieces
x 1/4 cup olive oil
x Salt and pepper to taste
x Coconut Cream Sauce:
x 1 can (14 ounces) coconut milk
x 2 garlic cloves, minced
x 1 tablespoon fresh ginger, grated
x 2 tablespoons soy sauce
x 1 tablespoon lime juice
x 1 tablespoon brown sugar
x 1/4 teaspoon cayenne pepper
x Chopped fresh cilantro for garnish

Instructions:
1. Preheat your grill to medium-high heat.
2. Thread the shrimp, red and yellow bell peppers, and onion onto skewers,
alternating as desired.
3. In a small bowl, whisk together the olive oil, salt, and pepper.
4. Brush the shrimp skewers with the olive oil mixture.
5. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or
until the shrimp is cooked through and pink.
6. While the shrimp is cooking, make the coconut cream sauce. In a small
saucepan, heat the coconut milk over medium heat.
7. Add the minced garlic, grated ginger, soy sauce, lime juice, brown sugar, and
cayenne pepper to the pan. Stir well to combine.
8. Cook the coconut cream sauce for 5-7 minutes, stirring occasionally, until it
has thickened slightly.
9. Remove the shrimp skewers from the grill and place them on a serving platter.
10. Spoon the coconut cream sauce over the shrimp skewers.
11. Garnish with chopped fresh cilantro and serve.

29
 Stewed Octopus

Madagascar Seafood Stewed Octopus is a savoury and hearty dish that showcas-
es the unique and delicious flavours of Malagasy cuisine. This dish is a testament
to the rich culinary traditions of Madagascar and is a favourite of seafood lovers
around the world. The dish is typically served with a side of rice, which absorbs the
delicious flavours of the stew and completes the meal. The simplicity of this dish is
a testament to the culinary philosophy of Malagasy cuisine, which emphasizes the
use of fresh, high-quality ingredients and simple yet effective cooking techniques.
Overall, Madagascar Seafood Stewed Octopus is a delicious and satisfying dish that
is perfect for any occasion. Its use of fresh seafood, aromatic herbs and spices, and
locally-sourced ingredients make it a truly special and memorable dish that is sure
to leave a lasting impression on anyone who tries it.

30
Ingredients:
x 2 pounds octopus, cleaned and cut into bite-size pieces
x 1 onion, chopped
x 2 garlic cloves, minced
x 2 tomatoes, chopped
x 1 red bell pepper, chopped
x 1 green bell pepper, chopped
x 1/2 cup dry white wine
x 1/4 cup olive oil
x 1 teaspoon paprika
x 1 teaspoon ground cumin
x 1 bay leaf
x Salt and pepper to taste
x Chopped fresh parsley for garnish
x Cooked rice, for serving

Instructions:
1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add
the onion and cook for 5 minutes, until soft and translucent.
2. Add the garlic, red and green bell peppers, paprika, cumin, and bay leaf to the
pot. Cook for another 5 minutes, stirring occasionally.
3. Add the chopped tomatoes and their juice, and stir well to combine.
4. Add the octopus to the pot and stir to coat with the tomato sauce.
5. Pour in the white wine and season with salt and pepper to taste.
6. Bring the mixture to a simmer and cook for 1-2 hours, stirring occasionally,
until the octopus is tender and the sauce has thickened.
7. Serve the Madagascar Seafood Stewed Octopus over cooked rice and garnish
with chopped fresh parsley.

31
 Steamed Mussels

Madagascar Seafood Stewed Octopus is a savoury and hearty dish that showcas-
es the unique and delicious flavours of Malagasy cuisine. This dish is a testament
to the rich culinary traditions of Madagascar and is a favourite of seafood lovers
around the world. The dish is typically served with a side of rice, which absorbs the
delicious flavours of the stew and completes the meal. The simplicity of this dish is
a testament to the culinary philosophy of Malagasy cuisine, which emphasizes the
use of fresh, high-quality ingredients and simple yet effective cooking techniques.
Overall, Madagascar Seafood Stewed Octopus is a delicious and satisfying dish that
is perfect for any occasion. Its use of fresh seafood, aromatic herbs and spices, and
locally-sourced ingredients make it a truly special and memorable dish that is sure
to leave a lasting impression on anyone who tries it.
32
Ingredients:
x 2 pounds mussels, cleaned and debearded
x 2 tablespoons butter
x 1 onion, finely chopped
x 2 garlic cloves, minced
x 1/2 cup dry white wine
x 1/2 cup chicken or seafood broth
x 1/4 cup chopped fresh parsley
x Salt and pepper to taste
x Crusty bread, for serving

Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and garlic to the pot and cook until soft and
translucent, about 5 minutes.
3. Add the white wine and chicken or seafood broth to the pot and bring to a
simmer.
4. Add the cleaned mussels to the pot and stir to coat with the broth.
5. Cover the pot with a tight-fitting lid and steam the mussels for 5-7 minutes, or
until the mussels have opened.
6. Discard any mussels that have not opened.
7. Sprinkle the chopped parsley over the mussels and season with salt and pepper
to taste.
8. Serve the Madagascar Seafood Steamed Mussels with crusty bread for soaking
up the delicious broth.

33
 Seafood Gumbo

Madagascar Seafood Gumbo is a hearty and flavourful dish that represents the
unique and delicious flavours of Malagasy cuisine. This dish is a testament to the
rich culinary traditions of Madagascar and is a favourite of seafood lovers around
the world. The dish is typically served with a side of rice, which helps to soak up
the delicious flavours of the gumbo and complete the meal. The gumbo is also of-
ten served with a side of crusty bread, which is perfect for dipping into the rich and
flavourful broth. The simplicity of this dish is a testament to the culinary philosophy
of Malagasy cuisine, which emphasizes the use of fresh, high-quality ingredients and
simple yet effective cooking techniques. The combination of fresh seafood, aromatic
herbs and spices, and locally-sourced ingredients make Madagascar Seafood Gumbo
a truly special and unforgettable dish that is perfect for any occasion.
34
Ingredients:
x 1/2 cup vegetable oil
x 1/2 cup all-purpose flour
x 1 onion, chopped
x 2 celery stalks, chopped
x 1 green bell pepper, chopped
x 3 garlic cloves, minced
x 1 teaspoon dried thyme
x 1 teaspoon dried oregano
x 1/4 teaspoon cayenne pepper
x 4 cups seafood stock
x 1 can (14.5 ounces) diced tomatoes, undrained
x 1 pound shrimp, peeled and deveined
x 1 pound crab meat, cooked
x 1 tablespoon Worcestershire sauce
x Salt and pepper to taste
x Cooked rice, for serving
x Chopped fresh parsley for garnish

Instructions:
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over
medium heat.
2. Add the flour to the pot and stir constantly to make a roux. Cook the roux for
10-15 minutes, stirring frequently, until it is dark brown in colour and has a
nutty aroma.
3. Add the chopped onion, celery, and green bell pepper to the pot. Cook for 5-7
minutes, stirring frequently, until the vegetables are soft and translucent.
4. Add the minced garlic, thyme, oregano, and cayenne pepper to the pot. Cook
for another minute, stirring constantly.
5. Add the seafood stock and canned tomatoes to the pot. Stir well to combine.
6. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally,
until the gumbo has thickened slightly.
7. Add the shrimp, crab meat, and Worcestershire sauce to the pot. Cook for 5-7
minutes, or until the shrimp are pink and cooked through.
8. Season the gumbo with salt and pepper to taste.
9. Serve the Madagascar Seafood Gumbo over cooked rice and garnish with
chopped fresh parsley.

35
 Lobster Thermidor

Madagascar Seafood Lobster Thermidor is a decadent and indulgent dish that

showcases the rich and luxurious flavours of Malagasy cuisine. This classic French
dish has been adapted and perfected by Malagasy chefs, resulting in a unique and
delicious variation that is sure to impress even the most discerning palates. One of
the key elements of Madagascar Seafood Lobster Thermidor is the use of fresh and
locally-sourced ingredients. The lobster is often caught by local fishermen, ensur-
ing that it is as fresh and flavourful as possible. The sauce is also made with local-
ly-sourced ingredients, such as fresh herbs and spices, which add a distinct and de-
licious Malagasy flavour to the dish. The dish is typically served with a side of crispy
and golden-brown potatoes, which provide the perfect complement to the rich and
creamy lobster sauce. The potatoes are often seasoned with fresh herbs and spices,
such as thyme and rosemary, which add an aromatic and flavourful element to the
meal.
36
Ingredients:
x 2 live lobsters (1 1/2 - 2 pounds each)
x 4 tablespoons unsalted butter
x 1/2 cup finely chopped shallots
x 1/4 cup all-purpose flour
x 1 1/2 cups whole milk
x 1/2 cup heavy cream
x 1/4 teaspoon cayenne pepper
x 1/4 teaspoon paprika
x Salt and pepper to taste
x 1/2 cup grated Gruyere cheese
x 1/4 cup grated Parmesan cheese
x 1 tablespoon fresh lemon juice
x Chopped fresh parsley for garnish

Instructions:
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the live lobsters to the pot and
cook for 8-10 minutes, or until the shells are bright red.
3. Remove the lobsters from the pot and let them cool slightly. When they are
cool enough to handle, remove the meat from the claws, tail, and body. Cut the
meat into bite-sized pieces.
4. Melt the butter in a large saucepan over medium heat. Add the finely chopped
shallots and cook for 2-3 minutes, or until they are soft and translucent.
5. Add the all-purpose flour to the pan and stir well to combine. Cook for 1-2
minutes, stirring constantly.
6. Slowly pour the whole milk into the pan, whisking constantly to prevent
lumps from forming. Add the heavy cream, cayenne pepper, paprika, salt, and
pepper to the pan. Stir well to combine.
7. Cook the mixture for 5-7 minutes, stirring constantly, until it has thickened.
8. Remove the pan from the heat and stir in the grated Gruyere cheese, grated
Parmesan cheese, and fresh lemon juice.
9. Add the lobster meat to the pan and stir well to coat it in the sauce.
10. Transfer the lobster mixture to a baking dish and sprinkle with additional
Parmesan cheese.
11. Bake the Madagascar Seafood Lobster Thermidor in the preheated oven for
10-15 minutes, or until the cheese is melted and bubbly.
12. Garnish with chopped fresh parsley and serve.

37
 Pickled Fish Salad

Madagascar Seafood Pickled Fish Salad is a refreshing and flavourful dish that is
perfect for warm summer days. This traditional Malagasy recipe features fresh and
succulent fish that is marinated in a tangy and aromatic mixture of vinegar, spices,
and herbs, and then served on a bed of crisp and colourful vegetables. Madagascar
Seafood Pickled Fish Salad is a perfect representation of the island’s culinary heri-
tage, which combines local ingredients with unique and flavourful techniques. The
pickling process is a popular method of preserving fish in many cultures around the
world, and Madagascar’s take on this classic technique showcases the island’s unique
and vibrant flavour profile. Whether enjoyed as a light lunch or a refreshing appe-
tizer, Madagascar Seafood Pickled Fish Salad is a perfect dish for anyone who loves
fresh and flavourful seafood. Its tangy and aromatic flavour profile, combined with
the crunch of fresh vegetables, make it a perfect dish for any occasion.
38
Ingredients:
x 1 pound firm white fish fillets, such as cod or halibut
x 1/2 cup white vinegar
x 1/4 cup water
x 1/4 cup sugar
x 1/2 teaspoon salt
x 1/2 teaspoon black peppercorns
x 2 bay leaves
x 1 red onion, thinly sliced
x 1 red bell pepper, thinly sliced
x 1 green bell pepper, thinly sliced
x 1/4 cup chopped fresh parsley
x 1/4 cup chopped fresh cilantro
x 1 tablespoon olive oil
x Salt and pepper to taste

Instructions:
1. Preheat your oven to 375°F.
2. Place the fish fillets in a baking dish and season with salt and pepper. Bake in
the preheated oven for 10-12 minutes, or until the fish is cooked through.
3. Remove the fish from the oven and let it cool slightly. When it is cool enough
to handle, use a fork to flake the fish into bite-sized pieces.
4. In a small saucepan, combine the white vinegar, water, sugar, salt, black
peppercorns, and bay leaves. Heat the mixture over medium heat, stirring
occasionally, until the sugar has dissolved.
5. Place the thinly sliced red onion, red bell pepper, and green bell pepper in a
large bowl. Add the chopped fresh parsley and chopped fresh cilantro.
6. Pour the warm vinegar mixture over the vegetables in the bowl. Stir well to
combine.
7. Add the flaked fish to the bowl and stir gently to combine.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or
overnight, to allow the flavours to meld.
9. When you are ready to serve, drizzle the Madagascar Seafood Pickled Fish
Salad with olive oil and season with additional salt and pepper to taste.

39
 Rice with Shrimp and Tomato Sauce

Madagascar Seafood Rice with Shrimp and Tomato Sauce is a hearty and flavourful
dish that is perfect for any occasion. This traditional Malagasy recipe features succu-
lent shrimp that are simmered in a rich and aromatic tomato sauce, and then served
on a bed of fluffy and fragrant rice. Once the shrimp and tomato sauce have been
simmered to perfection, they are served on a bed of fluffy and fragrant rice, which
has been seasoned with herbs and spices to enhance its natural flavour. The rice
provides a perfect canvas for the shrimp and tomato sauce, and the combination of
flavours and textures is truly delightful. Madagascar Seafood Rice with Shrimp and
Tomato Sauce is a classic example of the island’s vibrant culinary heritage, which
combines local ingredients with unique and flavourful techniques. Whether enjoyed
as a comforting family meal or served to guests as a special occasion dish, this fla-
vourful and satisfying dish is sure to please even the most discerning palates.
40
Ingredients:
x 2 cups long-grain white rice
x 4 cups water
x Salt and pepper to taste
x 2 tablespoons olive oil
x 1 onion, diced
x 4 garlic cloves, minced
x 1 red bell pepper, diced
x 1 yellow bell pepper, diced
x 1 can (14.5 oz) diced tomatoes
x 1 teaspoon paprika
x 1/2 teaspoon cayenne pepper
x 1/2 teaspoon dried thyme
x 1/2 teaspoon dried oregano
x 1/2 teaspoon salt
x 1/2 teaspoon black pepper
x 1 pound raw shrimp, peeled and deveined
x Chopped fresh parsley for garnish

Instructions:
1. Rinse the rice in a fine mesh strainer and place it in a medium saucepan with
4 cups of water. Add a pinch of salt and pepper. Bring the water to a boil over
high heat. Reduce the heat to low and cover the saucepan with a lid. Cook the
rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes,
or until the onion is translucent.
3. Add the diced red and yellow bell peppers to the skillet. Cook for 3-4 minutes,
or until the peppers are tender.
4. Add the diced tomatoes, paprika, cayenne pepper, dried thyme, dried oregano,
salt, and black pepper to the skillet. Stir well to combine.
5. Add the raw shrimp to the skillet and stir gently to coat them in the tomato
sauce.
6. Cook the shrimp for 4-5 minutes, or until they are pink and cooked through.
7. To serve, spoon the cooked rice onto plates. Top each plate of rice with the
Madagascar Seafood Shrimp and Tomato Sauce. Garnish with chopped fresh
parsley.

41
 Grilled Lobster
Madagascar Seafood Grilled Lobster is a decadent and indulgent dish that is perfect
for special occasions or as a luxurious treat. This traditional Malagasy recipe features
fresh and succulent lobster that is seasoned with aromatic herbs and spices, and
then grilled to perfection. The key to this dish is the freshness and quality of the lob-
ster, which is sourced locally from the crystal-clear waters around the island. Once
the lobster is cooked to perfection, it is typically served with a variety of accompani-
ments, such as lemon wedges, butter, and garlic sauce. These sauces and condiments
provide a tangy and savoury counterpoint to the sweet and delicate flavour of the
lobster meat, creating a truly harmonious and indulgent flavour experience. Mad-
agascar Seafood Grilled Lobster is a true showcase of the island’s culinary heritage,
which celebrates the richness and diversity of the local seafood. Whether enjoyed
as a romantic dinner for two or served as the centrepiece of a celebratory feast, this
dish is sure to impress and delight even the most discerning seafood lovers.
42
Ingredients:
x 4 lobsters, each about 1 1/2 pounds
x 1/2 cup butter, melted
x 2 cloves garlic, minced
x 2 tablespoons lemon juice
x 1/4 cup chopped fresh parsley
x Salt and pepper to taste

Instructions:
1. Preheat your grill to medium-high heat.
2. Use a large, sharp knife to split the lobsters in half lengthwise. Remove the
green tomalley and discard it. Rinse the lobster halves under cold running
water.
3. In a small bowl, combine the melted butter, minced garlic, lemon juice,
chopped fresh parsley, salt, and pepper. Stir well to combine.
4. Brush the lobster halves generously with the butter mixture.
5. Place the lobster halves on the preheated grill, flesh-side down. Grill for 5-7
minutes, or until the flesh is lightly charred and the lobster is almost cooked
through.
6. Use tongs to carefully flip the lobster halves over, shell-side down. Brush the
shell with the remaining butter mixture.
7. Grill the lobster for an additional 2-3 minutes, or until the shell is lightly
charred and the lobster is fully cooked.
8. Remove the lobster halves from the grill and transfer them to a serving platter.
9. Serve the Madagascar Seafood Grilled Lobster with additional lemon wedges
and melted butter on the side, if desired.

43
 Shrimp Alfredo Pasta

Madagascar Seafood Shrimp Alfredo Pasta is a delicious and comforting dish that
combines the richness of creamy alfredo sauce with the succulent sweetness of
fresh shrimp. This dish is a fusion of Italian and Malagasy cuisine, featuring locally
sourced ingredients that showcase the island’s diverse and flavourful seafood. This
dish is a rich and indulgent dish that is both satisfying and comforting. The creami-
ness of the alfredo sauce is perfectly balanced by the sweetness of the shrimp, creat-
ing a harmonious and delicious flavour experience. The pasta provides a comforting
and satisfying base for the dish, while the shrimp add a delicate and succulent tex-
ture that is sure to please seafood lovers. Madagascar Seafood Shrimp Alfredo Pasta
is a classic comfort food that is perfect for a cosy night in, or for entertaining guests.
It is a true celebration of the island’s culinary heritage, and showcases the incredible
seafood that can be found in the waters surrounding Madagascar
. 44
Ingredients:
x 12 oz fettuccine pasta
x 1 pound raw shrimp, peeled and deveined
x Salt and pepper to taste
x 2 tablespoons olive oil
x 4 tablespoons butter
x 4 garlic cloves, minced
x 2 cups heavy cream
x 1 cup freshly grated Parmesan cheese
x Chopped fresh parsley for garnish

Instructions:
1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine
pasta and cook for 8-10 minutes, or until al dente. Drain the pasta and set it
aside.
2. While the pasta is cooking, season the raw shrimp with salt and pepper to
taste.
3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned
shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and
cooked through. Remove the shrimp from the skillet and set them aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic
to the skillet and cook for 1-2 minutes, or until fragrant.
5. Add the heavy cream to the skillet and bring the mixture to a simmer. Simmer
for 5-7 minutes, or until the cream has thickened slightly.
6. Add the freshly grated Parmesan cheese to the skillet and stir well to combine.
7. Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the
Alfredo sauce.
8. Add the cooked shrimp to the skillet and gently toss to combine.
9. To serve, divide the Madagascar Seafood Shrimp Alfredo Pasta among 4
plates. Garnish with chopped fresh parsley.

45
 Crab Curry

Madagascar Seafood Crab Curry is a flavourful and aromatic dish that combines the
succulent sweetness of fresh crab with a blend of fragrant spices and herbs. This dish
is a classic example of the island’s diverse and delicious seafood cuisine, featuring
locally sourced ingredients that are both fresh and flavourful. This Dish is a delicious
and aromatic curry that is both hearty and satisfying. The tender and succulent crab
is perfectly complemented by the fragrant and flavourful curry sauce, creating a dish
that is both comforting and exotic. Madagascar Seafood Crab Curry is a beloved
dish that is enjoyed throughout the island, and is often served with a side of fragrant
rice and a selection of fresh vegetables. It is a true celebration of the island’s culinary
heritage, and showcases the incredible seafood that can be found in the waters sur-
rounding Madagascar. Whether enjoyed at a bustling seafood market or in a cosy
family kitchen, Madagascar Seafood Crab Curry is a delicious and comforting dish
that showcases the rich and diverse flavours of the island’s cuisine.
46
Ingredients:
x 2 lbs crab legs or whole crabs
x 2 tablespoons vegetable oil
x 1 onion, chopped
x 3 cloves garlic, minced
x 1 tablespoon grated ginger
x 1 tablespoon curry powder
x 1 teaspoon ground cumin
x 1 teaspoon ground coriander
x 1/4 teaspoon turmeric
x 1/4 teaspoon cayenne pepper
x 1 can (14 oz) diced tomatoes
x 1 cup coconut milk
x Salt and pepper to taste
x Chopped fresh cilantro for garnish

Instructions:
1. If using whole crabs, clean and chop them into pieces. If using crab legs, crack
them open with a crab cracker or kitchen scissors.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chopped onion to the skillet and sauté for 2-3 minutes, or until
softened.
4. Add the minced garlic and grated ginger to the skillet and sauté for an
additional minute, or until fragrant.
5. Add the curry powder, ground cumin, ground coriander, turmeric, and
cayenne pepper to the skillet. Stir well to combine.
6. Add the diced tomatoes to the skillet and stir well to combine.
7. Add the crab legs or crab pieces to the skillet and stir to coat the crab in the
tomato and spice mixture.
8. Pour the coconut milk over the crab in the skillet. Stir gently to combine.
9. Bring the mixture to a simmer and then reduce the heat to low. Cover the
skillet and simmer for 10-12 minutes, or until the crab is cooked through and
the sauce has thickened slightly.
10. Season the Madagascar Seafood Crab Curry with salt and pepper to taste.
11. To serve, divide the crab and sauce among 4 bowls. Garnish with chopped
fresh cilantro.

47
 Steamed Crab Legs

Madagascar Seafood Steamed Crab Legs are a true delicacy that celebrates the in-
credible bounty of the island’s waters. Fresh, succulent crab legs are steamed to
perfection, creating a dish that is both flavourful and aromatic. This dish is a true
celebration of the island’s seafood cuisine, showcasing the natural sweetness and
delicate flavours of the crab. In Madagascar, seafood is a staple of the island’s cuisine
and is enjoyed in a variety of dishes and preparations. From hearty stews to grilled
seafood skewers, the island’s seafood cuisine is both diverse and flavourful, and cel-
ebrates the natural bounty of the surrounding waters. Madagascar Seafood Steamed
Crab Legs are often enjoyed at festive gatherings and special occasions, and are a
true testament to the island’s rich culinary heritage. The use of fresh, locally sourced
ingredients and the simple preparation method of steaming ensures that the natural
flavours of the crab are allowed to shine through, creating a dish that is both com-
forting and delicious.
48
Ingredients:
x 2 pounds of crab legs
x 4 tablespoons of butter, melted
x 2 cloves of garlic, minced
x 1 tablespoon of Old Bay seasoning
x 1/4 cup of white wine
x Lemon wedges for serving

Instructions:
1. Place a large pot with a steamer basket over medium-high heat and add
enough water to come up to the bottom of the basket. Bring the water to a boil.
2. Rinse the crab legs under cold running water to remove any excess dirt or
debris. Pat them dry with paper towels.
3. In a small bowl, combine the melted butter, minced garlic, and Old Bay
seasoning. Stir well to combine.
4. Place the crab legs in the steamer basket and cover the pot with a lid. Steam for
5-7 minutes, or until the crab legs are heated through.
5. While the crab legs are steaming, pour the white wine into a small saucepan
and bring it to a simmer over medium heat. Simmer for 2-3 minutes, or until
the wine has reduced by half.
6. Once the crab legs are heated through, use tongs to transfer them to a serving
platter. Brush the crab legs with the melted butter mixture.
7. Serve the Madagascar Seafood Steamed Crab Legs with the reduced white
wine and lemon wedges on the side.

49
 Stewed Shrimp with Taro Leaves and Peanut
Butter
Madagascar Seafood Stewed Shrimp with Taro Leaves and Peanut Butter is a fla-
vourful and unique dish that showcases the island’s rich culinary heritage. Taro
leaves, which are commonly used in Malagasy cuisine, add a nutty and slightly bit-
ter flavour to the dish, while peanut butter provides a creamy and nutty base for the
stew. Madagascar’s cuisine is heavily influenced by the island’s African, Asian, and
European heritage, resulting in a unique blend of flavours and ingredients. The use
of taro leaves in this dish is a testament to the island’s rich agricultural heritage, as
taro is a staple crop that is widely cultivated and consumed throughout the island.
Madagascar Seafood Stewed Shrimp with Taro Leaves and Peanut Butter is often
served with rice or bread, allowing diners to soak up the flavourful broth and savour
the tender shrimp. The dish is a true celebration of the island’s rich culinary tradi-
tions and showcases the unique blend of flavours and ingredients that make Mada-
gascar’s cuisine so special.
50
Ingredients:
x 1 pound raw shrimp, peeled and deveined
x 2 tablespoons olive oil
x 1 onion, chopped
x 4 garlic cloves, minced
x 1/2 teaspoon ground ginger
x 1/2 teaspoon ground cumin
x 1/2 teaspoon paprika
x 1/2 teaspoon turmeric
x 1/4 teaspoon cayenne pepper
x 2 cups chicken broth
x 1/2 cup smooth peanut butter
x 2 cups chopped taro leaves
x Salt and pepper to taste

Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the chopped
onion to the pot and cook for 2-3 minutes, or until softened.
2. Add the minced garlic, ground ginger, ground cumin, paprika, turmeric, and
cayenne pepper to the pot. Cook for 1-2 minutes, or until fragrant.
3. Add the chicken broth to the pot and bring the mixture to a simmer.
4. Add the smooth peanut butter to the pot and whisk well to combine.
5. Add the raw shrimp to the pot and cook for 2-3 minutes, or until pink and
cooked through.
6. Add the chopped taro leaves to the pot and stir well to combine.
7. Simmer the stew for 10-15 minutes, or until the taro leaves are tender and the
flavours have melded together.
8. Season the stew with salt and pepper to taste.
9. To serve, divide the Madagascar Seafood Stewed Shrimp with Taro Leaves and
Peanut Butter among 4 bowls.

51
 Grilled Prawns with Garlic Butter

Madagascar Seafood Grilled Prawns with Garlic Butter is a dish that perfectly cap-
tures the essence of the island’s coastal cuisine. Fresh, succulent prawns are grilled
to perfection and brushed with a fragrant garlic butter sauce, creating a dish that
is both rich in flavour and visually stunning. Madagascar is home to some of the
world’s most bountiful fishing waters, providing a steady supply of fresh and deli-
cious seafood that is central to the island’s cuisine. The use of fresh prawns in this
dish is a testament to the island’s rich fishing heritage and showcases the exceptional
quality of Madagascar’s seafood. Madagascar Seafood Grilled Prawns with Garlic
Butter is often served with a side of rice or bread, allowing diners to savour the rich
and buttery sauce that coats each succulent prawn. Whether enjoyed at a seaside
restaurant or in the comfort of your own home, this dish is sure to transport you to
the sun-drenched shores of Madagascar and leave you craving more of the island’s
delicious seafood.
52
Ingredients:
x 16 large Madagascar prawns, peeled and deveined
x 1/2 cup unsalted butter, melted
x 6 cloves garlic, minced
x 2 tablespoons freshly squeezed lemon juice
x Salt and pepper to taste
x Chopped fresh parsley for garnish

Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt,
and pepper. Stir well to combine.
3. Thread the peeled and deveined prawns onto skewers, leaving a little space
between each one.
4. Brush the prawns generously with the garlic butter mixture.
5. Place the prawn skewers on the preheated grill and grill for 2-3 minutes per
side, or until the prawns are pink and lightly charred.
6. Remove the prawn skewers from the grill and transfer them to a serving
platter.
7. Drizzle any remaining garlic butter mixture over the prawns.
8. Garnish with chopped fresh parsley and serve immediately.

53
 Fried Squid with Turmeric

Madagascar Seafood Fried Squid with Turmeric is a dish that combines the flavours
of the island’s fresh seafood with the aromatic spices and herbs of Madagascar’s
vibrant cuisine. Tender pieces of squid are marinated in a blend of turmeric, chili
powder, and other spices, creating a dish that is both flavourful and visually striking.
Madagascar Seafood Fried Squid with Turmeric is often served as an appetizer or as
part of a larger seafood platter, accompanied by a variety of sauces and condiments.
The dish is a popular street food in Madagascar and can be found at many local
markets and food stalls throughout the island. This dish is a must-try for anyone
looking to explore the vibrant flavours and rich culinary heritage of Madagascar.
Each bite of tender squid coated in a crispy, golden batter and infused with the aro-
matic spices of Madagascar is a flavour explosion that is sure to satisfy even the most
discerning palate.
54
Ingredients:
x 1 lb squid, cleaned and sliced into rings
x 2 tbsp turmeric powder
x 1 tsp salt
x 1 tsp black pepper
x 2 tbsp vegetable oil
x 1 onion, chopped
x 3 garlic cloves, minced
x 2 tomatoes, diced
x 1 green bell pepper, diced
x 1 red bell pepper, diced
x 1 cup fish or seafood stock
x 1 tbsp corn-starch, dissolved in 2 tbsp water
x 1/4 cup chopped cilantro
x Lime wedges, for serving

Instructions:
1. In a large bowl, mix the squid rings with turmeric powder, salt, and black
pepper. Set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the
onion and garlic and sauté for 2-3 minutes until softened.
3. Add the tomatoes, green and red bell pepper, and stir-fry for another 2-3
minutes until the vegetables are slightly softened.
4. Add the squid rings to the pan and stir-fry for 2-3 minutes until they start to
turn opaque.
5. Pour in the fish or seafood stock and bring to a simmer. Cook for 5-6 minutes
until the squid is cooked through.
6. Add the corn-starch slurry to the pan and stir well. Cook for another 1-2
minutes until the sauce has thickened.
7. Sprinkle chopped cilantro over the top of the squid and serve hot with lime
wedges on the side.

55
 Pickled Fish with Onions and Spices

Madagascar Seafood Pickled Fish with Onions and Spices is a classic dish that
is popular throughout the island nation. It combines the fresh flavours of locally
sourced fish with a tangy and aromatic blend of onions, spices, and vinegar, result-
ing in a dish that is both flavourful and refreshing. Madagascar Seafood Pickled Fish
with Onions and Spices is often served as a light and refreshing appetizer, accompa-
nied by a variety of sides such as bread, crackers, or fresh vegetables. The tangy and
aromatic flavours of the dish make it an excellent pairing with a crisp white wine or
a cold beer. This dish is a testament to Madagascar’s rich culinary heritage and its
commitment to using fresh, locally sourced ingredients to create delicious and fla-
vourful dishes. Each bite of tender fish, combined with the tangy and aromatic blend
of onions, spices, and vinegar, is a true taste of Madagascar that is sure to delight the
senses.
56
Ingredients:
x 500g firm white fish (such as cod, hake, or monkfish)
x 2 large onions, thinly sliced
x 2-3 cloves of garlic, minced
x 1 thumb-sized piece of ginger, peeled and grated
x 1-2 red chilies, seeded and chopped
x 1 teaspoon turmeric
x 1 teaspoon cumin
x 1 teaspoon coriander seeds
x 1 teaspoon black peppercorns
x 1 teaspoon salt
x 1/2 cup white vinegar
x 1/2 cup water
x 1 tablespoon sugar
x 1/4 cup vegetable oil
x Fresh coriander leaves, chopped, for garnish

Instructions:
1. Cut the fish into bite-sized pieces, rinse and pat dry with paper towels. Set
aside.
2. In a dry skillet, toast the cumin, coriander seeds, and black peppercorns until
fragrant, about 1-2 minutes. Grind the spices in a mortar and pestle or spice
grinder.
3. In a large bowl, mix together the sliced onions, minced garlic, grated ginger,
chopped chilies, ground spices, turmeric, and salt.
4. In a small saucepan, heat the vinegar, water, and sugar until the sugar
dissolves. Set aside to cool.
5. Heat the vegetable oil in a large frying pan over medium-high heat. Add the
spiced onion mixture and cook, stirring frequently, for about 5 minutes until
the onions are soft and translucent.
6. Add the fish to the pan and stir to coat with the onion mixture. Cook for an
other 2-3 minutes until the fish starts to turn opaque.
7. Pour the cooled vinegar mixture over the fish and onions, stirring gently to
combine.
8. Cover the pan and simmer gently for about 10 minutes, or until the fish is
cooked through and the flavours have melded together.
9. Serve the pickled fish hot or at room temperature, garnished with chopped
fresh coriander leaves.

57
 Every week a
We find the most new cookbook
popular dishes and
present easy to cook Taste of the World
receipts for you. is a collection of
fantastic cookbooks
from all countries
All dishes are authentic in the world
from near and far away
countries.