African Cuisine! Republic of Madagascar

African Cuisine!

Republic of Madagascar

Madagascar vanilla beans are considered to be the gold standard for quality vanilla beans in the spice world. The humid, northeast corner of Madagascar, known as the Sava region, produces the majority of the world’s fi nest vanilla beans. While vanilla growing conditions in Sava, Madagascar are nearly perfect, it is the people of Madagascar that make this regional spice so special. The art of growing and curing quality vanilla beans is completely done by hand.

Duckling Madagascar Style Vanilla-Fragranced Duckling, Madagascar Style

https://vanillaqueen.com/duckling-madagascar-style/ With the infusion of oranges and hint of vanilla, this is a flavorful and delightful way to serve roast duck. Serve with pan fried potatoes or dumplings. Serves 4

Ingredients:

• 1 whole fresh duckling • 1 tablespoon kosher salt • 1 teaspoon ground white pepper • 1/2 yellow jumbo onion, split into quarters • 1 orange, cut into four wedges • 2 Rain’s Choice pure Vanilla Beans, split lengthwise • 2 cups duck or chicken stock

Directions:

• Rinse the duckling inside and out, removing the neck, heart, gizzard and liver. Place the

“innards” in the bottom of a roasting pan. • Season the duckling with salt and pepper inside and out. Place onion pieces into the duck cavity. Squeeze juice from the orange over the duckling, then put rinds into duck cavity. With a thin knife, cut a slit on each side of the breast and in each leg/thigh, and insert the vanilla bean halves. Put duckling on top of

“innards” in roasting pan. • Roast duckling for 15 minutes in a 500 degree oven, then lower oven to 350 degrees and roast until a thermometer inserted into the duckling registers 165 degrees. Remove from oven and allow to cool for 30 minutes. • Remove and discard onion and orange rinds.

Using a cleaver, remove the back bone by standing the roasted duck on its neck end and cutting down each side of the back bone.

Remove the rib cage and hip bones by slipping your finger tips around them, then lifting up and twisting the bones off the meat. The wing and leg bones remain. • Set innards aside and defat the roasting pan, then deglaze pan with the duck or chicken stock. Bring stock to a boil, adding bones and innards, and reduce stock to 1 cup. Remove the two half beans from the legs of the duckling and add to the cup of reduced stock, then reduce again to ½ cup.

Steak w/Madagascar Sauce

https://www.culinarylion.com/steak-madagascar-sauce/ This is the sauce to end all sauces! Madagascar sauce is rich and buttery as well as keto friendly. The green peppercorns add a briny punch and make this the perfect low carb topping to pair with any steak. Cognac and Dijon round out the flavor profile of this sauce balancing the brininess of the peppercorns.

Ingredients:

• 2 cloves garlic • 2 tbsp shallot

• 2 tablespoons green peppercorns rough chopped • 1 tablespoon brine liquid • 1 tablespoon Dijon mustard • 4 tablespoon butter • 1 cup heavy cream • 1.5 oz cognac • ¾ cup beef broth • 1 teaspoon Worcestershire

Directions:

• Mince your garlic and shallots very fine or even grate using a micro-plane if you have one. • Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots. • Stir the pan making sure not to brown the garlic or shallots but soften them. • After about 2 minutes add the peppercorn/brine and cognac. • Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire.

Reduce by half again • Next add the heavy cream and again, reduce by half. You’ll want the sauce just thick enough to coat the back of a spoon • Once the sauce has thickened remove from heat and begin whisking in the remaining butter 1 tablespoon at a time making sure the butter

Madagascar Sauce

Mofo Gasy: Madagascar Pancakes

Mofo Gasy

https://honestcooking.com/mofo-gasy-madagascar-pancakes/ A slightly sweet cake or bread, Mofo Gasy is served as a breakfast street food with coffee in Madagascar. In the coastal regions this mofo (or bread) is made with coconut milk and is known as Mokary. Think of it like a pancake. Makes 15 cakes

Ingredients:

• Whole-wheat pastry Flour - ½ cup (or use all purpose flour) • Cream of Rice or Rice rawa - ¼ cup+2 tbsp • Instant yeast - ½ tsp • Sugar - 2tbsp, divided use • Lukewarm Water - ¾ cup • Condensed Milk - 1½ tsp (optional) • Vanilla extract - ½ tsp

Directions:

• In a mixing bowl, combine flour, cream of rice, yeast, 1 tsp sugar and water. Mix well, cover the bowl and set aside to rise for 1~2 hours.

The more the batter rests, the more chance cream of rice has to soften. • Stir in the remaining sugar, condensed milk (if using) and vanilla extract. Mix to combine.

Cover and set aside until the mixture gets frothy, about 30~45 minutes. • A. Heat an aebleskiver pan on medium heat.

Put ¼tsp oil and pour about 1tbsp batter in

each well. Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side until golden and the inside is cooked through. • or B. Place about 2 tablespoons of coconut oil in a large non-stick skillet and set over medium heat. Swirl to coat the bottom of the skillet.

You’ll know it’s up to proper heat when a drop of batter sizzles on contact. Drop spoonfuls of the batter into the skillet to form small pancakes, about 2 inches in diameter, leaving plenty of space in between them. Cook until they start to bubble, 1-2 minutes, and then carefully flip and cook another minute on the other side. Transfer to a plate and cover to keep warm while you repeat with the remaining batter, adding coconut oil to the pan between batches. • Serve hot for breakfast with honey or syrup.

Serve at room temperature as a snack.

National Dish of Madagascar Romazava

https://nationalfoods.org/recipe/national-dish-of-

Shrimp Masagascar

Shrimp Madagascar

www.bigoven.com/recipe/shrimp-madagascar/188327 Serves 4

Ingredients:

• 1 5.3 ounce package of goat cheese, such as

Chavrie • 2 tablespoons vegetable oil • 24 large shrimp • 2 tablespoons green Madagascar peppercorns • 2 ounces Pernod, licorice flavored liqueur • 1 cup chicken stock • 1 tablespoon dijon mustard • 1 tablespoon green scallions

Directions:

• Heat a large heavy sauté pan over medium high heat Pour in oil • Season shrimp with salt and pepper • Sauté the shrimp in the oil for 1 minute on each side • Remove shrimp from the sauté pan and set aside • Pour out oil from the pan • Add peppercorns back to the sauté pan and heat for 30 seconds • Deglaze with Pernod*. • Add fresh Goat Cheese and chicken stock and bring to a boil • Reduce until sauce is thick enough to coat the back of a spoon. • Whisk in mustard and return to a simmer. • Place shrimp back into simmering sauce to heat • Place 6 shrimp on each plate and ladle sauce over each shrimp • Garnish with chopped scallions • Great served with rice and carrot julienne * licorice flavored liquor

Romazava

madagascar-romazava/ Romazava is a stew made with meat and leafy greens. It is considered to be the national dish of Madagascar and is served with steamed rice at almost every meal, together with Sakay, a spicy condiment made of chilies, garlic, and ginger.

Authentic Romazava is made with zebu meat and local greens grown there such as paracress, mustard greens, and anamamy but spinach and arugula are good substitutes. Serves 4

Ingredients:

• 1 lb. beef chuck/zebu meat (cut into bite sized pieces) • 1 lb. pork loin (cut into bite sized pieces) • 1 lb. skinless chicken breast (cut into bite sized pieces) • 1 (14 oz.) can diced tomatoes • 2 tbsp. vegetable oil • 2 cups beef / chicken stock • ½ yellow onion (diced) • 5 cloves garlic (minced) • 2 ½ inch piece of ginger (peeled and minced) • 3 serrano chili peppers (finely chopped) • 1 bunch mustard greens (chopped) • 1 bunch spinach / anamamy greens • 1 bunch arugula / paracress greens • Salt • Pepper

Directions:

• Heat the oil in a large Dutch oven pot. • Add the beef/zebu meat to the pot and cook until brown on all sides. • Stir in the can of diced tomatoes to the beef. • Add the chili peppers, onion, garlic and ginger to the beef and tomatoes. • Pour in the stock, cover the pot and let the ingredients simmer over low heat for thirty (0:30) minutes. • Add the chicken and pork to the stew, then bring to a boil. • Reduce the heat and let it simmer for fifteen (0:15) minutes. • Add the greens to the pot, then place the lid on the pot and allow them to wilt into the stew. • Cook the stew for ten (0:10) minutes more. • Season the stew with salt and pepper. • Stir the ingredients together and then turn off the heat. • Serve the Romazava over hot steamed rice, together with a bit of sakay condiment.

Malagasy Sakay (Spicy Condiment)

https://www.internationalcuisine.com/malagasy-sakay/ With the infusion of oranges and hint of vanilla, this is a flavorful and delightful way to serve roast duck. Serve with pan fried potatoes or dumplings.

Ingredients:

• 5-10 Thai bird chilies whole • 1 clove garlic peeled • 1 “ piece of ginger peeled and thinly sliced • About 1/2 cup olive oil or just enough to make the paste • salt to taste.

Directions:

• Put the chilies, garlic and ginger into a blender or food processor along with a bit of the olive oil. Blend until smooth adding oil as needed to get the desired consistency. Add salt to taste. If you want to make it authentically you should grind the chilies, garlic and ginger with a mortar and pestle. Put a dab or a spoonful on everything.

Homemade Madagascar Vanilla Extract

https://www.bigoven.com/recipe/homemade-madagascarvanilla-extract/2540190

Ingredients:

• 10 beans Grade B Madagasgar Bourbon

Vanilla Beans • 12 ounces Tito’s Vodka (any good vodka) • 1 pint Ball Jar

Directions:

• Slice beans open from top to bottom and place in a pint sized ball jar. • Fill the jar with 12 ounces of Vodka. • Put the lid on and shake well. Store in a cool, dark spot and shake weekly. • The vanilla needs to sit for at least 3 months before using. • Be sure to label the jar with the date you started the vanilla.

Seal: madamagazine.com