Malagasy cuisine is very representative of the diverse backgrounds of the migrants that have settled or colonised Madagascar since it was first populated. It has Southeast Asian, African, Indian, Chinese and European influences.
For my first week back cooking dishes from around the world I went for Madagascar’s coconut chicken, Akoho Sy Voanio. The dish is a coconut curry, spiced quite simply with onion, ginger, garlic, cayenne and black pepper, and flavoured with lemon zest and juice, and tomatoes. Traditionally it’s served with white rice. The end dish was beautifully flavoured and balanced, it was rich and creamy but with enough acidity to cut through the richness of the coconut. I’ll definitely be adding it to my recipe list and making again, mine came out a little redder than some of the photos I found online, but I'm putting that down to type of tomato I used?
Rice is the cornerstone of Malagasy cuisine, and I was also really intrigued by Ramanonaka, small rice cakes served for breakfast, but I didn’t have the right moulds to make them and didn’t feel like I could do them justice in my flat.
I crossed referenced these two recipes here, which are very similar but vary slightly in the cuts of chicken and the amount of lemon juice, so just go with your preference of chicken (thigh works beautifully) and add lemon juice to taste!
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