Madagascar+Recipes

//Salady Voankazo// To serve, bring the salad to the table along with a small cruet of pure vanilla extract. Spoon the compote into small glass dishes and sprinkle with additional vanilla. Rub ginger and garlic into the chicken. Sprinkle with a little salt. Place a small amount of oil in a large frying pan and gently cook chicken on low heat until done, about 40 minutes. Test to make sure chicken is thoroughly cooked. Serve with cooked rice, which is a staple food in Madagascar. If you wish to serve a meal, you might decorate the table with bright colors, and put a flower at each place. Orchids are likely too expensive, but you can use any nice flower. Cooked spinach and ripe sliced tomatoes could accompany the meal. It is not common practice to serve bread or rolls. If you want to eat in a true Malagasy style, you would serve the meal on a mat on the floor, with everyone gathered around the food, sharing from a common dish. A good beverage to serve would be tea, although we cannot usually find Malagasy tea in the U.S. INGREDIENTS: PREPARATION:1. Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
 * Fruit Compote with Lichee Nuts (Madagascar)** yields 1 quart, serving app. 8
 * In a 2-quart glass bowl, combine: ||
 * || **1 cup fresh pineapple in 1-inch pieces, 1 cup cantaloupe in small pieces, 1 cup oranges, peeled and thinly sliced, and ½ cup sliced strawberries** ||
 * Mix the fruits until well-blended. ||
 * Pour: || **½ cup canned lichees** across top of fruit ||
 * In a small saucepan, combine: ||
 * || **½ cup sugar, ½ cup water, ¼ teaspoon salt and 2 tablespoons lemon juice** ||
 * Bring to a boil and boil hard for 1 minute. Remove from heat. ||
 * Add: || **2 tablespoons vanilla extract** to the syrup ||
 * Pour the hot syrup over the fruit and chill in the refrigerator for one hour ||
 * **Chicken with Garlic and Ginger (Madagascar)** serves 5 to 6 //Akoho misy Sakamalao// (ah-KOO-hoo mee-see sha-kah-mah-LAH-no) The combination of garlic and ginger used in this dish is a common one in Malagasy cooking. || Cut in serving pieces: || **3 pound chicken** (remove skin if you prefer) ||  || Prepare: || **2-inch piece fresh ginger root peeled and grated or crushed 6 cloves garlic, finely minced or crushed** ||
 * 4 large raw, fresh shrimp. shelled & deveined
 * 1 Tablespoon of butter
 * 1/2 teaspoon green peppercorns
 * 1 Tablespoon Pernod
 * 1 Tablespoon chopped chives
 * 1/4 cup cream

2. Add the shrimp and cook one minute on each side or until they are just pink.

3. Pour over the Pernod and flame. When the flames have died down, add the cream and chives and bring to a boil. = = =**Pili Pili Dip**=

12 pili pili peppers 3 tablespoons of vegetable oil 2 cups of chicken livers 1 onion, minced 1 tablespoon of fresh thyme 3 cloves of garlic, minced 2 tablespoons green peppercorns 2 tablespoons minced fresh parsley 1 hard boiled egg, chopped Salt to taste

Heat the oil and saute all ingredients until well cooked. Place in blender and blend until smooth. ENJOY!!!