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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. |
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The alphabetical list of recipes from Madagascar follows (limited to 100 recipes per page). There are 8 recipes in total:
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Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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