Food !!!
Katles (Spiced Potato Beef Patties)
Instructions Boil the chicken cubes and then shred. Set aside.
Heat the 1 tsp oil or butter in a pan and then saute/fry the onions until they are soft but NOT golden. We just need to sweat them slightly. Add the ginger and garlic pastes, stir them in for a few seconds then turn off the heat. Allow the mixture to cool slightly.
Put the mashed potatoes in a bowl, add the shredded chicken, softened onions/garlic/ginger mixture, coriander, mint, chillies, salt, lemon and all the remaining spices. Mix everything well and give it a taste. Adjust salt/spice or lemon if needed.
Shape round flattened patties out of the mixture. Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.
Heat the 1 tsp oil or butter in a pan and then saute/fry the onions until they are soft but NOT golden. We just need to sweat them slightly. Add the ginger and garlic pastes, stir them in for a few seconds then turn off the heat. Allow the mixture to cool slightly.
Put the mashed potatoes in a bowl, add the shredded chicken, softened onions/garlic/ginger mixture, coriander, mint, chillies, salt, lemon and all the remaining spices. Mix everything well and give it a taste. Adjust salt/spice or lemon if needed.
Shape round flattened patties out of the mixture. Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.
Godrogodro (Coconut Vanilla Spice Cake) Recipe – Cuisine of Madagascar
Ingredients (serves 15): 2 C sugar, 2 cans coconut milk, 1 tsp vanilla extract, 3/4 tsp ground cinnamon, 3/4 tsp ground nutmeg, 1/4 tsp ground cloves, 5 tbs + 3 tbs oil, 4 C water, 3 C wheat semolina (cream of wheat). In a heavy saucepan, make liquid caramel by combining 1 C sugar and 1/2 C water and stirring constantly over medium-high heat until sugar crystals have dissolved and sugar is boiling. Let cook without stirring,… |
Mokary (Coconut Mofo Gasy / Mofogasy) Recipe - Cuisine of Madagascar
INGREDIENTS
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INSTRUCTIONS
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Crevettes Coco (Shrimp in Coconut Sauce) Recipe - Cuisine of Madagascar
Ingredients
2 LBS prawns, cooked & shelled
3 TBS butter
1 onion, chopped
Coco Crevettes (Prawns in Coconut Sauce)1-1/2 TBS garlic, grated
1 TBS ginger, grated
1 TBS lemon juice
1 tsp. brown sugar
1-1/2 C coconut milk
1 TBS tomato purée
Salt & black pepper to taste
1/4 C fresh parsley, chopped (for garnish)
White rice (for serving; optional)
In a heavy pan, melt butter over medium heat. Add onion and sauté for about six minutes, or until translucent. Add garlic and ginger; continue cooking for two minutes. Stir in prawns and season to taste with salt and black pepper. Drizzle the lemon juice into mixture, and then add coconut milk. Stir in tomato purée and sugar. Bring mixture to a simmer and cook for about five minutes to heat through. Garnish with chopped parsley.
2 LBS prawns, cooked & shelled
3 TBS butter
1 onion, chopped
Coco Crevettes (Prawns in Coconut Sauce)1-1/2 TBS garlic, grated
1 TBS ginger, grated
1 TBS lemon juice
1 tsp. brown sugar
1-1/2 C coconut milk
1 TBS tomato purée
Salt & black pepper to taste
1/4 C fresh parsley, chopped (for garnish)
White rice (for serving; optional)
In a heavy pan, melt butter over medium heat. Add onion and sauté for about six minutes, or until translucent. Add garlic and ginger; continue cooking for two minutes. Stir in prawns and season to taste with salt and black pepper. Drizzle the lemon juice into mixture, and then add coconut milk. Stir in tomato purée and sugar. Bring mixture to a simmer and cook for about five minutes to heat through. Garnish with chopped parsley.