 | |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
Madagascar, officially: Repoblikan'i Madagasikara; République de Madagascar; Republic of Madagascar is an island nation in the Indian ocean. Its relative isolation and equatorial position has made it biologically very diverse. Indiied, the island is estimaged to be home to 5% of the world's plant and animal populations (80% of which are unique to Madagascar). It also seems to have been settled by humans relatively late, with its original population deriving from Polynesia between 1500 and 1000 BCE. The capital and largest city is Antananarivo and it gained independence from France on 26th June, 1960. Madagascar's population is predominantly of mixed Austronesian (Pacific Islander) and African origin, though those who are visibly Pacific Islander in appearance and culture are the minority, found in the highland regions. The Malagasy language shares some 90% of its basic vocabulary with the Maanyan language from the region of the Barito River in southern Borneo. Official languages are Malagasy, French and English (which is gaining in importance). Half the population practice native beliefs (mostly animism) with 45% Christians and the remainder being Muslims. The cuisine of Madagascar is very diverse, showing influences from France, China, India, and to a lesser extent East African and Arabian cultures. The traditional meal consists of a base of rice (vary) with some form of accompaniment (laoka). Being an island in the Indian ocean, Malagasy cuisine is derived from many sources and traditions. Curries, derived from India, are an important aspect of the cuisine. There is also an extensive Malay influence and thus foods containing pork and lamb are an important part of the diet. African stews are also common, though they are often flavoured with curry powder. Seafood also presents an important aspect of the diet and fish dishes served with rice are common. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
The alphabetical list of recipes from Madagascar follows (limited to 100 recipes per page). There are 8 recipes in total:
|
Page 1 of 1
Page 1 of 1 Couldn't find what you were looking for? Search the web:
|
|
|
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
click here for the full story
printer version