In our second year highlighting entire cultures, we moved from Europe and into Africa. As we have done, kits include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise live there. I'll post the recipes and information here as well, so let's get cooking!
Malagasy Cuisine
As explained by various historical and cooking resources
Madagascar is one of the largest islands in the world, located 250 miles off of the southeastern coast of Africa near Mozambique, south of the Arabian Sea in western Indian Ocean and has only been populated since the 350s-500sBCE. Because of this and its unique location, wide range of geological features and unique wildlife, Madagascar and the people that make this tropical island their home are uniquely varied and their culture shares elements of Asia and Africa, of those elements native to the island and imported, and despite the nearness of Africa, contain more similarities with Indonesia than Africa or Asia. That being said, like many African countries, there is a lot of rice and tuber dishes as well as a large reliance on meats. At one point, this was the cause of the extinction of the island's bird and mammal megafauna, which led to the introduction of East-African zebu cattle to complement the local ecology. This became a staple of Malagasy cuisine.
Main Course
Hen'omby Ritra (aka Malagasy Simmered Beef)
This recipe has been adapted from Africa-Cuisine.com for use by the Brown Deer Library Cookbook Club
Serves: 4 Total Time: 2hr 30min
Ingredients
500-600g (1-1 1/3 lbs) beef
1 onion
2+ cloves garlic
1/4-1/2 tsp ginger powder to taste (or 1-2 Tbsp fresh grated ginger)
3 Tbsp vegetable oil
250 mL water (about 1 cup)
salt to taste
Directions
Cut your beef into coarse pieces of about 1-1.5". Heat some oil in a pan and grill the meat with a little salt.
Once the meat is well colored, cover with water and simmer over medium-low heat for about 1 hr until the water has evaporated and the meat is quite tender. If the meat is already tender but there is still some water, don't hesitate to increase the heat.
Chop your tomato, onions and garlic cloves. Add a glass of water and add the tomato, garlic and minced onion. Simmer for another 30 minutes.
After 30 minutes of cooking, there should be a little water left which will make up the sauce of your Hen'omby Ritra. Your beef should be very tender.
Serve with white rice, tomato rougail and a little chilli. Enjoy.
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