Madagascar cuisine Gustavo Jimenez Mora

Madagascar Cuisine Recipe

Lemur Baby

Madagascar is an Island Republic located in the Indian Ocean near the eastern
part of Africa from which it is separated by the Mozambique Channel, formed
by the island of Madagascar (the fourth largest in the world) and other smaller
islands. The capital and best-known city is Antananarivo, where the powers
and the largest number of its inhabitants are concentrated.

Its nature is impressive since its soil is very rich because the island is a large
central plateau, of volcanic origin, covered by many tropical jungles and
savannahs.

Towards the coastal towns they mainly grow rice, sugar, coffee, and bananas,
which are products for export.

Its magnificent beaches, both on the main island and on the smaller ones,
where routes through the mountains to discover its landscapes and nature make
Madagascar an exceptional tourist destination.

And although most tourists who travel to Madagascar to see its impressive
fauna up close, such as lemurs, colorful chameleons, tomato frog, verreaux's
sifaka, white lepilemur that they can see in many parks that they can visit and
where it is guaranteed to be able to see many of the typical animals of the
island, we can also enjoy its beaches, its landscapes and of course its
gastronomy.
Based on cereals and legumes, with a profusion of spicy sauces and the use of
spices that give their exquisite flavor and aroma to all dishes, where the
extensive use of vanilla stands out, the cuisine of this African Island is
particular and very rich, such as typical dishes that are worth highlighting such
as Romazava, a zebu dish, Achard, legumes seasoned with oil, vinegar and
curry.

Kitoza, meat cut into very thin slices, smoked or dried in the sun that is
consumed roasted. Romazava, a kind of meat and vegetable broth. Trembo,
based on fermented coconut milk.

The many fruits that grow on the island make up the desserts on your table, but
the coconut-flavored pastries and vanilla sweets stand out.

In addition to tasting the rich fruit juices such as papaya and especially mango,
Madagascar also produces Fianarantsoa wine, rum and ranavola, a fermented
rice liquor.

We can summarize that the gastronomy and cuisine of Madagascar is based on

cooked rice, so almost all dishes are accompanied by a little rice.

Vegetables and meats are usually the typical dishes of the island, that is why
we see many recipes with all types of dogs: pork, beef, domestic birds
(chicken, turkey and duck), fish and seafood, of course because it is an island .

We can eat good fish especially in the coastal towns.

It should be noted that the Malagasy love spicy food, which is why almost all
their recipes include hot peppers or some spice.

The most typical dishes of the island are found under the name of “Romazava”
which is a kind of meat and vegetable broth and “Ravioto” which is a good
piece of pork made with cassava leaves.

It is also advisable to try the pepper pâté, mangoes and lemons.

Some very typical and simple recipes for home cooking
from Madagascar, which we found at the hands of
LemurBaby, an excellent cook who has published her
videos on YouTube where you can subscribe to them.
For which we are very grateful.

Koba Akondro (steamed banana and peanut cake)

Ingredients (Makes 12 cakes):
3 very ripe bananas.
¾ cup rice flour
1/5 cup brown sugar
1 cup raw peanuts, chopped in blender.
¼ teaspoon vanilla extract.
1-2 tablespoons honey (optional, if the bananas are not sweet enough).
Wrappers (banana leaves softened by heat, corn leaves softened in hot water,
or sheets of tin foil). Norpro aebleskiver Non-stick frying
pan
Preparation
Mix mashed banana, rice flour, chopped peanuts, brown sugar, vanilla extract
(and honey, if desired) to make a thick paste. Place a heaping tablespoon of
dough in the center of the wrapper and fold and secure to make small packets.
Packs in a high temperature double boiler steamer for 20-25 minutes and return
to room temperature before removing close to wrapping and feeding.
Ingredients (makes about 9 dozen cupcakes)
1 cup cream of rice (rice semolina)
1 cup of flour
1 ½ teaspoon yeast
Mokary (Coconut Mofo Gasy / Mofogasy)
½ cup hot water
1 cup of coconut milk
2 eggs
6 tablespoons melted butter

Stuffing the cob leaves

½ can of condensed milk
¾ cup sugar
¾ cup grated coconut
NOTE: For this recipe you need a mold. These aluminum "gasy mofo" molds
are difficult to find outside of Madagascar. A good replacement is a non-stick
pan as it is much easier to make this recipe successfully. Preparation
Mix rice semolina and flour well in a bowl. In a cup mix the yeast with warm
water and a teaspoon of sugar and leave it aside for 5-8 minutes until it foams
on top. Heat the coconut milk. Once the yeast has foamed, pour yeast water
and coconut milk into the dry ingredients and mix. Cover with a towel and
place in a warm oven to rise for about an hour. After the dough has risen, add
the remaining ingredients and mix gently. Set aside until the mixture becomes
foamy again. Place the pan or pan on a burner over medium-low heat and
grease it with vegetable oil or butter. Pour the dough into ladles. When the
edges of each mokary are golden brown (approximately 4 minutes), flip them
over (remember not to do this with anything metal to avoid scratching the non-
stick surface of the pan if you are using one) and cook on the other side
(approximately 3 minutes). . Check if the center is cooked. Serve with coffee
or chai tea for breakfast or alone as a snack.

Composé (Madagascar salads) Ingredients [Serves 4-8]

1 cup diced carrot + 2 cups grated
carrots
1 cup of diced potato
2 cup of green peas
3 cup of macaroni or short pasta
4 tablespoons + 1/2 teaspoon salt
(or to taste)
1 egg yolk
½ + 1/2 cup of oil
1 ½ teaspoon + 2 teaspoons lemon
juice
1 tablespoon of water
2 tablespoons of chopped red onion,
½ teaspoon pepper powder ¼ teaspoon curry powder. Preparation
Boil the potatoes in water and salt for 3 minutes, then add the carrots and peas
(if raw, if the peas are frozen or cooked, add them last to warm them through)
and cook five more minutes. In a separate pot, cook macaroni in salted water
for 8 minutes. Drain the vegetables and macaroni when cooked and set aside.
To make Malagasy-style mayonnaise: Pour hot water into a bowl and let sit for
several minutes until the bowl is warm. Empty it and dry it. In the bowl, beat
the room temperature egg yolk for two minutes (the yolk will take on a lighter
color). Gradually pour a very small amount of oil at first, when all the oil is
absorbed by the egg add more. Add the salt, 1 ½ teaspoons lemon juice and 1
tablespoon water and stir well. Add the chopped onion and stir. Divide
mayonnaise evenly between two containers; Pour the pasta into one and the
vegetables into the other and stir well to coat. To make Madagascar-style
vinaigrette: In a small bowl, whisk together ½ teaspoon salt, 1/3 cup oil, 2
teaspoons lemon juice, ½ teaspoon ground pepper, ¼ teaspoon curry powder.
This dressing can be used on all types of cold vegetables, traditionally it is
included as the base of a mixed salad, cucumber slices, or tomato slices with
onion (although many use less pepper, and possibly less curry). For this recipe,
combine the grated carrots with the vinaigrette and cover them. For best
results, let sit about 30 minutes before serving so the carrots can absorb the
sauce. These three salads, karaoty lasary (grated carrot), green salad (mixed
vegetables) and pasta salad, are traditionally served side by side as an appetizer
or starter before the main course. Some may add one or two more components,
such as curried lentils, or a cucumber salad as described above, but these three
are the most traditional.

Pasta
Cassava gateau (cassava cake)
Ingredients (serves 9-16)
1 pound of grated yucca
½ cup of sugar
¼ cup of water
½ can of condensed milk
½ can of coconut milk
1 ½ teaspoon vanilla
Butter
Preparation
Preheat oven to 200°C-400F.
Butter a 9"x9" glass baking dish. In Pour the mixture into the glass Pyrex
a heavy saucepan, combine sugar and water over medium-high heat; cook,
stirring occasionally, until sugar is golden brown and forms a caramel. Pour the
caramel into the mold and let it cool. In a large bowl, combine cassava,
condensed milk, coconut milk and vanilla, whisk to make a smooth mixture.
Pour into the pan and bake 35-40 minutes or until a knife inserted in the center
comes out clean. Let cool to room temperature. Use a knife to loosen the
edges, then turn out onto a plate so the caramel is on top. Cut into slices and
serve.

Bol Renversé (fried rice bowl)

Ingredients (4)
½ pound or 250 grams diced chicken fillets
½ pound or 250 grams of ground pork or
beef
¼ pound or 125 grams of peeled and
cooked cubed shrimp
1 Cup of rice
¼ cup oil
2 large shallot, thinly sliced
4 tablespoons of fresh grated garlic
1 tablespoon grated fresh ginger
3 carrots cut into thin slices
2 thinly sliced bok choi ¾ cup thinly
sliced shitake mushrooms or brown mushrooms
1 finely chopped green onion (scallion or chives)
3 tablespoons chopped cilantro
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons of water
1 tablespoon cornstarch
4 eggs
Salt and pepper to taste.
Preparation
Bring 1 ½ cups water to a boil in a small pot, add rice, boil 3 minutes, then
reduce heat to low and cover. Cook for approximately 18-20 minutes, set aside.
In a large pot over medium heat, sauté the onion in the oil. When translucent,
add the garlic and ginger and cook for a minute. Add the meats and stir until
browned, adding salt and pepper to taste. Add shrimp and cook completely.
Add carrots, bok choi and mushrooms and cook until almost tender. In a bowl,
combine soy sauce, oyster sauce, water and cornstarch and whisk to make a
sauce. Pour it into the meat and vegetables in a large pot and cook for three
minutes to thicken. Add the cooked rice to the pot and stir to coat evenly;
remove from heat. Add cilantro, green onion and stir. In a frying pan over
medium heat, fry the eggs one by one in a generous amount of oil. To serve,
place a fried egg in the bottom of a eating bowl. Pour the rice mixture on top
and gently press down on the rice to compact it. Pour the egg and rice onto a
plate, being careful not to break the shape created by the mold. Serve very hot.

Hen'omby sy Haricots Verts (green beans and ground beef)

Ingredients (4-6)
1 pound or 500 grams of ground beef
1 pound or 500 grams of green beans or green beans
1 tablespoon of salt
¼ cup oil
1 large shallot or 1 small onion
1 tablespoon grated and fresh garlic
1 teaspoon grated fresh jeng ib re
1 tsp c u r r y powder
1 teaspoon black pepper
1 spoonful of salt
2 true epic onion ( optional )
Preparation
Boil the green beans in salted water for about 15 minutes or until tender .
Sc u r ra yr that rv e . In a saucepan over high heat , fry a lot of olive oil in
the oil until they are transparent , add the garlic . and the ginger and fry one
more minute . Add the meat and fry until it is cooked,
breaking it into small pieces . Add the curry , pepper and salt and stir . Add
the uncooked green beans and 1 teaspoon salt , reduce the heat to medium -
high and cook 5-8 minutes , stirring frequently . slowly , until the flavors
are well mixed . The ideal thing would be for the meat to be well browned
and a little crispy (well fried) . Add chopped green onion if desired , return
and serve alone as a side dish over the rice as a main dish .

Ca ca P i g e o n / K a k á P i zo n (
fried and crunchy appetizer or snack )
Ingredients
3 CupsGreen
of Flour
beans
1 teaspoon yeast
¼ teaspoon sugar
¼ cup hot water
¼ cup oil
1 egg
¾ teaspoon salt
it is good and
warm
½ teaspoon of pim i in to o 1
teaspoon S a k a y ( p a st ad e c h il e) .
Preparation
In a bowl , mix the yeast , sugar and water and let
sit for 5-8 minutes until it foams on your hands .
per f ici ed the liquid . In a large bowl , combine
all ingredients .
Tagliatelles
Stir, then knead gently to mix. The dough dries. Cover with a damp cloth and
let sit for 30 minutes. Divide the dough into four equal parts. On a well-floured
surface, roll out each portion of the dough as thinly as possible. Using a
serrated knife, cut the dough into tagliatelle-style strips in width, then cut each
strip into pieces about 1 ½ inches long. Fry them in oil over medium-high heat
until golden brown. Drain on paper towels before serving.

Tsakilava / ^EMS (fried spring rolls)

Ingredients (Makes 40 NEMS)
1 ½ pound 750 grams of pork sausages (chorisos) opened
1 onion
3 cloves garlic ¼ cup fresh cilantro
¼ cup fresh mint
3 oz dried rice noodles
1 oz dried shitake mushrooms
2 tablespoons of soy sauce
1 tablespoon of fish sauce
2 teaspoons of pepper
1 teaspoon MSG (monosodium
glutamate)
½ teaspoon salt
1 egg
1 spoon of flour Assembling the spring rolls
12 flour wrappers or tortillas
Oil for frying
Preparation
Soak mushrooms and rice noodles in boiling water for 5-7 minutes. Chop the
mint, cilantro and garlic. Cut the onion into eighths and then cut them into very
thin slices. Drain and squeeze the mushrooms and cut into thin slices. Drain the
noodles and cut into 1-inch pieces. To make the filling, place all of these
ingredients in a bowl with the pork sausage meat, egg, and seasonings.
Combine well with hands. Let it rest for at least two hours for better flavor.
Mix 1 cup of flour and a little more than 1 cup of water to make a paste. On a
damp cloth, place two square wrappers so they overlap; and moisten them with
the flour paste where they overlap to hold them together. Place the padding
along the overlap. Fold the edges of the dough over the
 ends of the filling, then roll the dough lengthwise, using more dough to secure
the wrapping end of the roll. Fry them for 4-6 minutes over medium heat;
Check first to ensure the pork has been cooked thoroughly and is no longer
pink. Serve hot with sweet chili sauce.

Sakay (chili seasoning)

Ingredients:
5 red chilies (spicy) or pintones
4 large cloves of garlic
1 tablespoon grated ginger
Optional: 1 tablespoon piri piri
opimientos (spicy)
1 ½ tablespoon tons of salt
1 teaspoon of oil
2 tablespoon of vinegar
Preparation
Mix all the ingredients to form a smooth paste. Serve as a condiment.

Lasary Voatabia (Tomato Ragout Seasoning)

Ingredients:
3 tomatoes
¼ green onion (scallion)
¼ /8 teaspoon salt or more to taste
¼ teaspoon of lemon juice,
¼ teaspoon grated fresh ginger
1 tsp Yo
of water
Preparation
We cut the tomatoes and onion, mix all the
ingredients in a bowl. Let it marinate for at least two hours before serving cold
as a condiment to main dishes.

dried piri piris

Crevettes Coco (Shrimp in Coconut
Sauce)
Ingredients (8):
2 pounds or 1 kilo of shrimp, cooked
and peeled.
3 tablespoons of butter.
1 chopped onion
1 ½ tablespoons grated garlic
1 tablespoon grated ginger
1 tablespoon lemon juice ½ teaspoon or Sautéing the aromatic ingredients
1 teaspoon brown sugar 1 can coconut
milk
1 tablespoon of tomato paste + 1 tablespoon of water to lighten it, if desired.
Preparation
In a heavy pot or cauldron, melt the butter over medium heat and fry the onion
until translucent. Add garlic and ginger and cook 2 minutes. Add the shrimp,
salt and pepper to taste. Squeeze the lemon juice over the shrimp, then add the
coconut milk, tomato paste and sugar, adding water if you want the sauce to be
thinner. Cook over low heat, add salt and pepper to taste and serve hot over
rice.

Mofo Baolina (Ball rings) Ingredients (makes about 24 fritters) 11/2 cup white
flour
½ cup cornflour (cornstarch)
¾ cup sugar
1 tablespoon + 1 teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup Pilsner beer
3 tablespoons of oil
¼ teaspoon vanilla extract
Frying the fritters
Preparation
In a heavy pot or cauldron, pour 3 inches of oil 3" deep and heat over medium-
high heat for 5 minutes, then reduce heat to medium-low. In a large bowl, mix
the dry ingredients and add the liquids and egg and stir to make a smooth thick
paste. Use two spoons to scoop up ball-sized portions of this paste and place
them in the hot oil. Allow each side to cook for 10
 seconds to puff up, then continue cooking for approximately four minutes,
stirring occasionally, until the fritters are evenly browned and cooked through.
Drain on paper towels and serve hot.

Akoho sy Sakamalao (ginger chicken)

Ingredients (approximately 8): 2-3
pounds 1 kilo or kilo and a half of
chicken pieces.
2 tablespoons of oil.
1 tablespoon of grated fresh ginger.
2 teaspoon fresh grated garlic.
1 teaspoon salt
Water to cover.
Preparation
Frying the chicken before adding the water
Marinate the chicken pieces in oil,
ginger, garlic and salt for five minutes. Fry them over medium heat until they
are golden brown on the outside, then add water to cover and cook until the
water is almost completely evaporated at the boil, stirring occasionally, i.e.
about 30-40 minutes. Just before the water has completely evaporated, reduce
the heat to low and cover, allow to steam for 5-10 minutes or until all the liquid
has been consumed. Serve over rice.

Voatavo sy Voanjo (Pumpkin stew

with peanuts) Ingredients (8) 3
tablespoons of oil
1 chopped onion
½ can diced tomatoes
1 cup chopped peanuts
4 cups of diced pumpkin
2 cups of water
2-3 cloves of grated garlic
1 ½ tablespoons garlic salt 2 green
onions, thinly sliced (optional)
1/8 cup chopped cilantro (optional)
Preparation
Fry the onion in oil, then add the tomatoes and fry to make a thick sauce. Add
the peanuts, pumpkin and water and cover to
 cook over medium heat until the squash is cooked (about 10 minutes). Reduce
heat and mash pumpkin mixture with a potato masher until smooth. Add the
garlic salt, green onion and cilantro, if desired, stir and simmer for another 3-5
minutes and serve hot over rice.

Henakisoa sy Petit Pois (peas and pork)

Ingredients (10 servings):
1 pound or 500 grams of ground pork
½ can of tomato sauce.
4 cups (1 lb) frozen green peas
2 garlic cloves, minced
½ medium onion, chopped
2 tablespoons of oil
½ tablespoon of salt
½ teaspoon pepper
Preparation
Fry the onion in oil, add the garlic and mix well. Add the pork and fry until
evenly cooked. Add salt, pepper, peas, tomato sauce and enough water to cover
the top by ½ inch. Cover the pot and cook over medium-high heat until the
sauce has reduced, about 30 minutes. Serve hot over rice.

Bonbon Coco (Coconut Candies)

Ingredients (12 servings)
3 cups dried sweet grated coconut
1 Sugar cup
2 cup of water
3 pinch of salt
Preparation
Mix the dry ingredients in a heavy pot or
cauldron, then add water and boil over Placing the coconut on the
medium heat, stirring occasionally, for parchment
about 20-25 minutes. When the coconut mixture is thick (all the liquid has
evaporated), and begins to brown and stick tightly to the spoon, remove it from
the heat and, with two spoons, make small mounds of the coconut mixture on a
piece of parchment paper.
 parchment. Flatten the mounds by placing a second sheet of parchment paper
on top and pressing down. Let cool completely before eating, the mixture
should be firm, but not crunchy.

Ravitoto sy Voanjo (cassava leaves with

peanuts)
Ingredients (serves 14):
4 pounds 1 kilo grated cassava leaves
4 cup of peanut oil
3 tablespoons of crushed peanuts
1 tablespoon salt (+ 1 teaspoon, if using
unsalted peanuts) 1/8 cup brown sugar
4 ½ cups of water (optional)
4 cloves of garlic, sliced Preparation
Finely chop the peanuts in a food processor.
Over medium heat, mix the oil, cassava leaves, peanuts, salt and water and
bring to a boil, reduce heat to a simmer. After 30 minutes, add garlic (and
brown sugar, if desired). Continue simmering for another 20-30 minutes or
until the cassava leaves have lost their bitterness and you get the desired
dryness. Serve hot over rice.

Lasary Manga (Mango condiments)

Ingredients (Makes 2 jars):
2 green mangoes
1 big Onion
2 tablespoons of salt
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon mild curry powder
3-6 grated chiles (preferably green) 12-piri piri peppers or 1 teaspoon Tabasco
(optional) 2/3 cup white vinegar 2/3 cup lemon
Combining the spices with the
juice mango
Preparation
Grate the green mangoes on the coarse side of the grater or cut the pulp into
julienne strips. Cut the onion finely. Place the mango and onion in a non-
reactive container (preferably glass) and add the salt. Let it marinate for 24
hours. Add the remaining ingredients and mix with a
 spoon and put them in the jars. It can be eaten immediately, but the flavors
will develop over time. Serve as a condiment.

Mofo Menakely (fritters or donuts)

Ingredients (makes about 24 fritters):
1 ¾ cup flour
1 ¼ cup rice flour (or just 1 cup if you want
the menakely more crunchy)
1 cup brown sugar
1 ½ cup of water
1 tablespoon baking powder
Mixing the ingredients
1 egg
Preparation
Mix the dry ingredients, add the wet ingredients and beat to make a smooth
paste. Let sit at least an hour or they will not puff up properly when fried. Pour
1 inch of oil into a small pot over medium heat, and once hot reduce heat to
medium-low. Use ½ measuring cup filled halfway, and pour the mixture into
the hot oil in the shape of a small bow. Once the donut is golden brown, turn to
the other side and let it cook. Remove from oil, drain on paper towels, and
serve hot.

Lasary Avocat (Avocado Salad)

Ingredients (4 people): of
2 large avocados
1 green onion chopped
1 tomato, diced
6 T oil.
1 tablespoon of lemon juice t.
1/2 tons of salt.
1/2 t vinegar
1-2 pinches of pepper. Preparation
Mix onion, tomato, oil, lemon
The lemurbaby chef shows us the ingredients of
juice, vinegar, salt and pepper to this salad
make a vinaigrette. Cut each
avocado in half lengthwise, remove the seed, and spoon the vinaigrette evenly
over the avocado halves (½ avocado per person).
 Hen'omby sy Sakamalao (meat in ginger)
Ingredients (4 servings):
1 pound roast beef (cut into strips)
1 tablespoon of vinegar
¼ teaspoon pepper
¾ teaspoon salt
1 ½ tablespoon fresh garlic, grated (about
4 teeth).
1 ½ teaspoons fresh ginger, grated (about 2
inches from the root).
2 tablespoons of oil.
Preparation
Marinate the meat in the vinegar, salt, pepper, garlic and ginger mixture for
five minutes. Fiala in the oil over medium heat, covered, for 5 minutes, then
reduce the heat, mix, cover and cook an additional minute or until all the liquid
is absorbed and the meat is tender and cooked through. Serve hot over rice.

Saosisy sy Tsaramaso (Beans with chorizo)

Ingredients (10): 2 tablespoons oil ½ chopped
red onion ½ teaspoon grated ginger 1 ½
teaspoon grated garlic 1 can diced tomatoes ½
teaspoon salt 2 cans beans ½ pound 0 250
grams of sliced pork sausage, 1 cup of water.
Preparation
Fry the onion in the oil over medium heat. Add
garlic, ginger, salt and pepper and mix. Add
the tomatoes and simmer until they begin to break down to form a sauce. Add
the beans, sliced chorizo, and water and simmer until the sauce has reduced to
this thick, and the beans and sausage are cooked through. Serve hot over rice.
Lasary Citron (lemon seasoning)
Ingredients (Makes two jars):
2 pounds or 1 kilo of fresh lemons
1 big Onion
2 tablespoons of salt
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic 1
teaspoon mild curry powder
3.6 red chili peppers 12 crushed piri-
piri peppers (optional) Mixing the lemon peel and onion
2/3 cup white vinegar
2/3 cup lemon (or orange) juice
Preparation
Wash and dry all the lemons. Using a very sharp knife, carefully remove the
peel from the lemon getting rid of the bitter pith as much as possible. Cut the
peel into very thin strips and set aside in a large bowl. Scoop out the seeds
from the pulp and white membrane, cut into large pieces, making sure any
juice falls into the bowl with the lemon zest. Cut the onion into 3, then into thin
slices and add to the cup. Add salt to the onion and lemon and let marinate for
24 hours, stirring occasionally. Grate the garlic, ginger and chillies and add to
the cup. For a spicier seasoning, mash and add the piri-piri peppers. Pour in the
vinegar and lemon juice or orange juice (for a milder seasoning). Stir well.
Pour the mixture into the jars, pouring in the liquid to fill. This pickle can be
eaten immediately, but the flavors will develop over time. Used as a condiment
for numerous dishes in Madagascar, particularly fish and shellfish, poultry or
vegetables.

Voanjobory sy Henakisoa (Bambara

Groundpeas and pig)
Ingredients (10):
5 cups rehydrated or fresh (1 lb. dried)
voanjobory
1 ¾ pound pork
4 tablespoons of oil
1 onion
1 teaspoon grated garlic ½ can diced tomatoes
1 tablespoon salt
If using dry voanjobory, let it soak for 24 hours in 5 cups of water.
Voanjobory, canned or dried can be purchased at Bazaar in Paris :
http://shop.serasera.org/search.php? t...
Preparation
Bring the beans to a boil in the water they were soaked in and simmer for 1
hour or until the beans can be mashed with the back of a spoon. Remove from
heat and reserve. Cut the pork into cubes and brown it with 2 tablespoons of
oil. Remove it and mash it. Add 2 tablespoons of oil to the same pan and fry
the onion, then the tomatoes and garlic to make a sauce. Add the beans, sauce,
pork, salt and 2 cups of water. Bring to a boil then reduce the heat and simmer
until the liquid has evaporated and all the ingredients are tender. Serve hot over
rice.

Mofo Sakay (spiced fritters) Ingredients

(makes about 16 fritters): 2 cups flour
1 ½ tablespoons of salt
1 teaspoon mild curry powder
1 teaspoon baking powder
¾ teaspoon pepper
1 ½ cup of water
½ cup chopped watercress
2-3 chilies chopped
2 large chopped green onions 1
The cook shows us the ingredients
chopped tomato.
Preparation
Mix all the ingredients until it forms a smooth paste. Pour 1 inch
 of oil in a medium saucepan and heat it over medium heat, and once the oil is
hot, reduce the heat to a little more than medium-low. Using two table spoons,
scoop up portions of the mixture and use the other to push the dough into the
oil, trying to create an elongated shape. Fry the fritters, turning occasionally,
until both sides are golden brown. Remove from oil and drain on paper towels.
Serve hot.

Ravitoto (traditional rice with coconut and

cassava leaves)
Ingredients (serves 8-10):
4 tablespoons of oil
1 ¼ pounds or 750 grams lean pork or beef, cubed
½ teaspoon salt
3 cups of water 2 pounds or 1 kilo of grated yucca
leaves
4 cups of water (or 3 cups, if you add coconut milk) 1 tablespoon of salt
(3 tablespoons brown sugar, if using coconut milk)
3 large cloves of garlic, thinly sliced
(1 can of coconut milk)
Preparation
Fry the pork in the oil over medium heat until it turns golden brown on the
outside. Add ½ teaspoon salt and stir, then add 3 cups water and boil over high
heat for 12 minutes or until most of the liquid is absorbed. Add the cassava
leaves (in all recipes when we say cassava leaves, if you can't get it, use
spinach) and 1 tablespoon of salt, if you take the traditional ravitoto it does not
contain coconut milk then you must add 4 cups of water, and if you use
coconut milk for an “au ravitoto” you must then add 3 cups of water and 3
tablespoons of brown sugar to the rest of the can of coconut milk. Stir and
reduce heat to medium-low until most of the liquid has evaporated and the
bottom of the pot is visible when scraped with a large whisk. If you are
preparing the “coconut ravitoto”, add the coconut milk and allow the excess
liquid to evaporate as described above. Try it, if the cassava leaves are still
bitter, add more water and cook longer. Serve hot over rice.
Khimo (Ground beef and potato stew with
spices)
Ingredients (6-8):
1 pound or 500 grams of ground beef
1 medium onion
2 tablespoons of oil
½ can tomatoes cut into cubes
1 red bell pepper (with seeds)
4 cups of water
1 cube (or 1 teaspoon) concentrated beef
broth.
2 teaspoon of salt
½ teaspoon turmeric
3 teaspoons of cumin
4 large baking potatoes
1 lemon
1 French baguette (loaf of bread).
Preparation
Fry the chopped onion in oil until translucent, then add the tomatoes and chilli.
Once the tomatoes start to break down, add the minced meat and bouillon
cube, breaking it into small pieces. Add the water, seasonings and potatoes and
cook over medium heat until the potatoes are cooked through and the water has
reduced by half or a little more, leaving a thick mixture. Serve it in a deep
plate. Squeeze the lemon over the top. Instead of a spoon, use pieces of
baguette bread to scoop up the stew (khimo).

Lasary (vegetables in curry vinaigrette)

Ingredients (serves 6):
1 cup of carrots
100 grams of green or vinitas beans
1 cup of cabbage
½ onion,
4 tablespoons of oil
2 minced garlic cloves
1 teaspoon ginger 1 teaspoon salt (or more,
to taste)
1 teaspoon mild curry
1 tablespoon of vinegar
2 tablespoons lemon juice ½ teaspoon pepper
Preparation
Cut the carrots, green beans and cabbage into julienne strips and blanch them
in boiling water with 1 teaspoon of salt. For best results, first boil the green
beans, then add the cabbage, then the carrots (pause 30-90 seconds before
adding the next vegetable, depending on its thickness). Drain the vegetables in
a colander and rinse them with very cold water, if possible with ice, to stop the
cooking. Fry the onion in the large skillet with 4 tablespoons of oil over
medium heat until translucent. Add the ginger, garlic, curry and salt and mix.
Add the vegetables and sauté 2 minutes, stirring gently until well coated.
Remove from heat and let cool. Mix lemon juice, vinegar and pepper, drizzle
over chilled vegetables and mix. Serve cold on a side dish, or on a loaf of bread
as a sandwich filling

Godrogodro (Vanilla and Coconut Pudding

with sweet spices)
Ingredients (makes 15):
3 sugar cups
4 coconut milk cans
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon,
¾ teaspoon nutmeg,
¼ teaspoon ground cloves, 5 tablespoons + 3 Mixing
tablespoons oil 4 cups water
3 cups C wheat semolina (cream of wheat).
Preparation
In a heavy pot, prepare a liquid caramel by combining
1 cup of sugar and ½ cup of water and stirring constantly over heat
2 medium-high until the sugar crystals have dissolved and the sugar is
boiling. Let it cook without stirring until the sugar turns golden brown
(caramelized). Remove from the fire. Cook coconut milk, bring it to a boil in a
very large pot, then reduce the heat to medium. Pour the liquid caramel into the
coconut milk little by little, stirring constantly, until both liquids are well
mixed. Add vanilla, spices, 5 tablespoons oil, 4 cups water and 3 cups
semolina. Whisk until the dough becomes very thick, then use a large spoon to
continue stirring until the mixture holds together to form a solid dough that
pulls away from the sides of the pot. Pour it into a 13x8 Pyrex dish or baking
pan and spread it evenly,
Then pour 3 tablespoons of oil on
top and spread it out. Preheat oven
to 180°C-390F. Make another
sugar candy with 1 cup of sugar
and ½ cup of water. Pour the
caramel over the cake and spread it
quickly before it hardens. Bake the
cake in the oven for 20 minutes.
Let cool preferably overnight in the
refrigerator before cutting and
eating.

Wheat and
semolina

Trondro Gasy (Tilapia in tomato sauce)

Ingredients (serves 3-6):
3 pounds of small whole fresh tilapia (this is a fish, if you don't know it, use
one of your preference but with compact meat)
½ cup of oil
3 onions
1 can of chopped tomato
2 teaspoons of grated garlic
1 tablespoon of salt
1 teaspoon pepper
½ teaspoon curry
1 onion (cut into slices for garnish)
Preparation
Fry the onion in the oil over medium heat until it is transparent, add the tomato
and cook until the tomato begins to break down to form a sauce. Add the
garlic, salt, pepper and curry and stir. Add the tilapia. Pour tomato sauce over
the tilapia (pushing it down near the bottom of the pot), then add water if
necessary to just cover the fish (no more than 1 cup). Reduce heat to medium-
low, cover and bring to a simmer, stirring carefully every 10 minutes to ensure
all parts of the fish cook evenly and scooping spoonfuls of sauce and dipping
over the top of the fish. The sauce may start to stick to the bottom of the pot
and burn, so using a non-stick pot is preferable. Continue cooking until almost
all of the liquid is absorbed, 45-60 minutes. Serve hot over rice.

Vorontsiloza sy Henakisoa (Türkiye, with

pork)
Ingredients (For 8 people):
4 ¼ pounds or 2 and a half kilos of turkey (or
chicken), cut into large pieces
1 ¼ pound 750 grams of pork, cut into
large cubes
5 tablespoons of oil
1 tablespoon ginger, 1 tablespoon grated
garlic
1 large onion or 2 medium onions, chopped
2 tablespoons of salt
Preparation
Brown the pork in oil over medium heat, set aside. Brown the turkey in the
same oil over medium heat, then, and set aside. Fry the garlic, ginger and onion
in the oil, add the pork, turkey and salt, and 4 cups of water. Bring to a boil
over medium-high heat and cook until most of the water has evaporated,
stirring carefully from time to time to ensure all the meats cook evenly. Just
before all the liquid has evaporated, reduce the heat to medium-low and
simmer 15 minutes to tenderize the meat. Serve with rice.
Mofo Akondro (banana fritters)
Ingredients (Makes 24 fritters):
1 ¾ cup flour
1 ¼ cup rice flour
1 cup of sugar
1 ½ cup of water
1 teaspoon baking powder
1 egg
Pinch of salt
2 bunch of ripe bananas. Frying the banana fritters
Preparation
Mix the dry ingredients in a bowl, then add the egg and water and stir to form a
smooth paste. Cut the bananas in half, then lengthwise to make four pieces per
banana, and stir them into the batter to coat each piece. Let this mixture sit for
an hour (otherwise it will not puff up properly when you fry it). Heat the oil
over medium heat and using a slotted spoon, take each piece of plantain coated
with the mezcal from the cup, letting it drain, and place it in the oil. Fry 2-4
minutes, stirring occasionally, until evenly golden. Remove from the oil and let
them dry and drain on absorbent kitchen paper. Best if served at room
temperature and hot.

(Note: in this case the bananas for us are the bananas or bananas for other
countries, which are different from the bananas that we eat here in Venezuela
and the Caribbean that are not eaten raw, we differentiate the banana from the
plantain)

Kabaro au Carry (curry beans)

Lima beans

Ingredients (12):

3 cups dried lima beans, can use other

beans or lentils, soak overnight
¼ cup oil 1 large onion, chopped
1 can of diced tomatoes
2 teaspoon grated garlic
3 teaspoon mild curry
¼ teaspoon pepper
1 tablespoon of salt.
Preparation
Soak legumes overnight in water. Fry the onion in oil until translucent, then
add the tomatoes and cook 8-10 minutes over medium heat until the tomatoes
begin to break down and form a sauce. Add the garlic, curry, pepper and salt (if
cooking lentils or beans, add the salt after cooking has finished to prevent them
from being difficult to soften). Add the legumes and water (the amount of
water varies depending on the type of legume, read the instructions on the
package) and cook over low heat until the legumes are tender and the sauce has
thickened. For kabaro, add 5 cups of water and cook for 1 hour and 15 minutes.

Toto-kena Misy Anana sy Voanjo (Vegetables with peanuts and ground

meat) Ingredients (10 servings):
3 pounds or 1 ½ kilo (3 bunches) cabbage leaves
2 medium onions
1 pound or 500 grams of ground beef
1 can of tomatoes, diced or juiced
1 tablespoon oil
¼ tablespoon curry (or more, to taste) ¼ teaspoon pepper (or more, to taste) 1
tablespoon salt 1 cup raw peanuts
Preparation
Boil the cabbage leaves with salt in a Lemurbaby's cook chops the vegetables
covered saucepan for about 2 hours or until they are reduced and lose their
bitterness, stirring frequently and adding water to prevent them from sticking if
necessary. In a separate pot, fry the onion in oil until translucent and lightly
golden, add the tomatoes and cook until the tomatoes begin to break down and
the oil turns orange. Add the meat, breaking it into small pieces so that it is
evenly cooked. Add the curry and pepper and turn off the heat. After cooking
the meat, add the peanuts to the cabbage. Once the greens are cooked, about 2
hours, the liquid should have largely evaporated, but if not, remove all but two
cups of liquid
 in the pot. Add the meat mixture, cover and cook over medium heat for
another 20-30 minutes. The peanuts should be cooked "al dente" and the liquid
greatly reduced to a sauce. Adjust seasonings and serve over rice.

Vary Amin'anana (stewed rice with vegetables and ground meat)

Ingredients (serves 8):
1 pound or 500 grams of ground beef
2 tablespoons of oil
1 large onion chopped.
1 ½ tablespoons grated garlic
1 ½ teaspoon grated ginger.
1 teaspoon salt.
¾ teaspoon pepper
½ can diced tomatoes 1 pound or 500
grams coarsely chopped mixed greens Frying the onion to add the meat

(cabbage leaves, spinach and watercress) 2

cups rice 6-7 cups water Preparation
In a large pot over medium heat, fry the
onion in the oil until translucent, then add
the beef, ginger, garlic, salt and 1
teaspoon pepper and stir until the beef is
cooked. Add the tomatoes and vegetables,
stir, cover, reduce heat to low and simmer
15 minutes to allow the vegetables to
reduce. Add the rice, 6 cups of water and
2 teaspoons of salt, bring to a boil, cover
and reduce the heat to a simmer and cook
for another 20-30 minutes or until the rice
is cooked. The Vary amin'anana is a little
thick (the water does not evaporate
completely). After 15 minutes of cooking
add an additional cup of water if the broth
has been too absorbed by the rice, making
the mixture dry. It can be served with a
fried egg if extra protein is needed
(especially at breakfast).
 Crevettes au Curry (Shrimp Curry)
Ingredients (serves 6-8):
1 pound or 500 grams of peeled shrimp
1 onion
2 tablespoons +1 teaspoon oil
1 ½ teaspoon grated garlic
¼ teaspoon grated ginger
1 chili pepper (optional)

3 tablespoons tomato paste

1 small can of diced tomatoes
3 cups of water
2 ½ teaspoon curry powder ½ + ¼ teaspoon salt (to taste)
1 concentrated bouillon cube ½ teaspoon lemon juice
¼ teaspoon pepper
Preparation
Finely chop the onion and sauté it in 2 tablespoons of oil over medium heat in
a large saucepan. Add grated ginger and garlic, add chili if desired. Shake;
pour the mixture into a bowl and set aside. Add 2 tablespoons of oil to the pan
and fry the tomato paste until lightly golden. Add the diced tomatoes and fry
for five minutes. Add onion mixture and stir. Add water, curry powder,
bouillon cube and ½ teaspoon salt. Stir and reduce heat to simmer. In another
pan, fry the shrimp in 1 tablespoon of oil until pink, then add ¼ teaspoon of
salt, pepper and lemon juice and stir until the liquid evaporates. Add shrimp
with curry sauce, stir. Serve hot over rice.
Romazava (Leafy vegetables stewed with
meat)
Ingredients (12):
2 pounds beef cut into cubes
¼ cup of oil
1 large onion
1 can of diced tomatoes
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon + 1 teaspoon salt
1 pepper
2 chopped jalapeno
8 water cups,
1 handful of spinach (ideally, Bredes Morelle aka "anamamy" if you can find
it),
1 bunch watercress (aka "anandrano")
1 bunch mustard greens (ideally Bredes mafana aka "anamalaho" if you can
find them. Include some of the small yellow flowers, because they provide the
flavor that makes this dish special.)
Preparation
Fry the onion in oil over medium heat in a large pot. When it is translucent,
add the meat and cook for 15 minutes, stirring occasionally. Add garlic, ginger,
jalapeno pepper, salt, pepper and tomato and let cook for 15 more minutes.
Add boiling. Once the water boils, add the vegetables and reduce the heat to
medium-low. Stir. Let it simmer for an hour or until 8 cups water and bring to
the meat turns into a stew. Serve hot over rice.
Note
To make other variations of this recipe, simply
substitute animal proteins (i.e. chicken, pork, beef,
fish, mixed seafood)

White mustard plant; stems with flowers and immature fruits (left) and
stem with ripe fruits (right).
Voandalana (Peanut Fried Rolls)
Ingredients:
2 Cups of Flour
1 teaspoon yeast
¼ teaspoon sugar
¼ cup hot water
¼ cup oil
1 egg
¾ teaspoon salt
½ teaspoon pepper or 1 teaspoon Sakay
(chili paste),
1 cup of flour + 1 ½ cup of water to make the glue 4 cups of raw peanuts
Preparation
In a bowl, mix the yeast, sugar and water
and let sit 5-8 minutes until foam forms on
the surface of the liquid. In a large bowl,
combine all ingredients except peanuts.
Stir, then knead gently to mix. The dough
must be dry. Cover it with a damp cloth
and let it rest for 30 minutes. Divide the
dough into four equal parts. On a well-
floured surface, roll out a portion of the
dough as thinly as possible with a rolling
pin. Using a serrated knife, cut the dough
into narrow tagliatelles or strips, then cut
on an angle to create pieces about 1 ½
inches long. Make the cola in a small cup
by combining flour and water. Spread this
glue on each strip, then place a peanut in the center and roll it up sometimes
there is more of the dough than peanut. Seal firmly at the ends of the
overlapping strip with flour glue. Fry the wrapped peanut oil over medium-
high heat until golden brown and drain on paper towels before serving.
Ramanonaka (Tasty rice cake)
Ingredients (Makes approximately 30 ramanonaka)
1 cup of flour
¾ cup of rice semolina,
1 teaspoon yeast, ½ teaspoon sugar 1 ¾ cups hot water, ½ teaspoon salt
Oil, or preferably lard, for frying.
Preparation
Prepare the yeast by mixing it with ½ cup of hot water and the sugar in a cup,
let sit for 5-7 minutes or until a thick foam forms on top. Mix the rice semolina
and flour in a large bowl, then add 1 ¼ cups of water and the yeast and whisk
to make a smooth paste. Cover with a kitchen towel. Preheat the oven to 60°C-
130F, then turn off the heat and place the container with the dough, covered,
inside for 4-8 hours (preferably overnight) so that the rice grits absorb the
water and thicken. . After the dough has thickened, add the salt and stir. Over
medium heat, heat 1 teaspoon lard or oil in each well of a gasy mofo or
aebleskiver loaf pan. Pour the dough to fill halfway and fry on both sides until
ramanonaka is firm (it may still be very light in color). Drain on paper towels
and serve as a snack or breakfast with strong chai tea or coffee. If you don't
have this mold or something similar, you can do it by tablespoons in a small
pan.

NOTE: For this recipe you need a mold. Mofo gasy as we see in the photo,
these aluminum molds are difficult to find outside of Madagascar. A good
replacement is a skillet aebleskiver. Nonstick pans make it much easier to
make this recipe successfully. In this video the no is used Norpro aebleskiver
bread stick available on Amazon.com.
Koba / Kobandravina (Peanut
Dessert Pate)
Ingredients [Serves 8]:
2/4 cup raw peanuts (green peanuts
are best), ½ cup brown sugar
¼ cup white sugar
1 cup of rice cream
½ cup rice flour
1 cup or 1 ¼ of water
3.5 tablespoons of peanut oil 4
tablespoons of white sugar,
Banana leaves (preferably) or aluminum foil for wrapping.
Preparation
Toast the peanuts in a frying pan over moderate heat without oil until golden
brown. Chop finely in a food processor with sugar, about 20 seconds. Mix the
rice cream, rice flour, 4 tablespoons of sugar, water (1 cup if using banana
leaves, 1 ¼ cups if using aluminum foil) and oil (3 teaspoon oil or less if the
peanuts are green , 5 tablespoons, if they are not green). Spread ¾ of the rice
paste on your packing material (aluminum foil or banana leaves. On top of this
place the peanut mixture in a pile or a line down the middle, leaving the rice
dough exposed in equal amounts on both sides. Cover on both sides and wrap
almost completely and pour the remaining dough on top, then complete the
packaging to seal completely so the liquid does not penetrate. Simmer gently
over medium-low heat in a large pot of water, partially covered, for 24 hours.
Take out of the water. Koba is served thinly sliced while hot.

Observations: This recipe is complicated because it depends a lot on the

freshness of the peanuts and how to wrap the Koba. Most "raw" peanuts sold in
stores are already quite old, while green peanuts are dug out of the ground
within a week. If your Koba crumbles probably the peanut was old. Adding
peanut oil to the dough is not traditional, but it helps offset the old peanuts.
Banana leaves are preferable because they allow steam to pass into the Koba,
and help keep it adequately moist, for a dense, smooth texture, pâté, etc. Tin
foil blocks this moisture, but requires less practice to wrap tightly.
 Katles (Beef with spices and potatoes)
Ingredients (makes about 36 katles):
1 pound of ground beef
3 large potatoes cut into cubes
1 onion,
1 ½ inch fresh ginger root
4 garlic cloves,
1 ½ teaspoon salt, 1 teaspoon pepper
1 ½ teaspoon curry, ½ teaspoon thyme
1 teaspoon (1 cube) concentrated beef broth
3 tablespoons chopped fresh cilantro
3 tablespoons fresh chives
5 tablespoons of flour
1 egg.
Preparation
Cut the potatoes and cook them in water until tender. Drain, let cool, then
puree. Chop onion, ginger and garlic, mix with spices and seasonings. Mix all
ingredients in a large bowl and add additional flour if necessary to make the
mixture more compact. Form the mixture into small balls the size of walnuts
and flatten them slightly. Coat the bottom of a saucepan with oil and fry on
both sides over medium heat until golden brown, about 2-3 minutes per side.

Masikita / Mosakiky / Skewers (Street Kebab and sauce)

Ingredients (12 skewers):
2 pounds or 1 kilo of beef, cut into cubes.
3 tablespoons of soy sauce
4 tablespoon of fresh papaya juice.
1 teaspoon salt
¼ teaspoon pepper
1-2 cloves of garlic (grated).
1" - 2" ginger (grated).
1/8 – ¼ cup tomato paste.
¼ - 1 cup of Coca-Cola (regular).
5 tablespoons of oil
Preparation
Mix all the ingredients and let the meat marinate for at least 8 hours. Place the
meat on the skewers and grill until done. For a more intense marinade, use 2
cloves of garlic, or more, 2" or more of ginger, 1/8 cup of tomato paste, and 1
¼ cup of Coca-Cola.

Dip:
¼ cup tomato sauce
½ cup of water
½ teaspoon vinegar
¼ teaspoon salt
¼ teaspoon pepper
4 or more piri piri peppers, crushed
1 clove of garlic (grated)
Preparation
Mix all the ingredients to form the skewer sauce.

The map of this island

A note about the baby lemur pictured on the cover

It is a photo of Tom Arma, the most published children's photographer in the
world. He began his photographic career when he was a teenager, when he
joined the staff of the New York Daily News newspaper where he covered
numerous events including the Woodstock festival, the Beatles phenomenon,
etc

After several years as a photojournalist and after receiving numerous

photography awards, he went on to work for the newspaper's magazine, taking
color photographs and portraying the most famous stars of the moment, such as
Clint Eastwood, Paul Newman, Jack Nicholson, and Michael Cain

Tom later decided to leave journalism and open his own studio, concentrating
on advertising and magazine work, creating covers for Time, People, Money,
French Photo, and Ladies Home Journal. In 1972 she began working with
babies, in whom she sought their freshness and beauty. In the 1980s his work
with costumed children made magazine covers and in the early 1990s, to
express his environmental awareness, Tom created his series of posters and
postcards called "Please Save the Animals." These series of children dressed as
animals, whose costumes were designed by Tma, were widely accepted in
Great Britain, Canada, Australia, the United States and New Zealand.

His books "Animal Time!" and "Dress-Up Time!" Just as their sold-out
calendars were the beginning of the craze for costumed children in the United
States.