Madagascar is located in the continent of Africa. It has the Indian Ocean to the north, east, and south, Eswatini to the southwest, Botswana, Zimbabwe, Mozambique and Zambia to the west, and Malawi and Tanzania to the northwest.
The capital is Antananarivo.
The official languages are Malagasy and French.
The climate is hot and wet from November to April and then cooler and drier from May to October.
The staple foods are rice, meat stew, green leafy vegetables, stewed pork, eel, smoked and dried fishes, pickled mango, lemon, carrot and much more (https://www.alimentarium.org/en/story/delights-madagascan-cuisine#:~:text=A%20typical%20Madagascan%20dish%20consists,pork%20with%20shredded%20manioc%20leaves).
https://www.britannica.com/place/Madagascar
COCO CREVETTES (Madagascar Coconut Shrimp Curry) (https://palatablepastime.com/2021/04/16/madagascar-coconut-shrimp-curry/):
- 2lbs. large shrimp or prawns, peeled and deveined
- 1 C onion, chopped
- 3 cloves garlic, sliced
- 2-3 small hot green Thai chilies, sliced
- 2 TBSP coconut oil
- 1 C diced fresh tomato
- 1 TBSP grated ginger
- 1 TBSP tomato paste
- 2 TBSP curry powder
- 13.5oz can unsweetened coconut milk
- Salt and black pepper to taste
- 2 TBSP cilantro or fresh coriander, chopped
- Hot steamed rice
- Saute the onion and garlic with the sliced chilies in the coconut oil until the onion softens.
- Add the tomatoes, ginger, tomato paste, curry powder, coconut milk, salt and black pepper, stirring well to mix.
- Then add the shrimp and cook until they are opaque and lightly curled.
- Stir in the cilantro before serving.
- Serve with hot steamed rice.
HOT STEAMED RICE
The flavor on this was amazing!!! I highly recommend!
TRADITIONAL MADAGASCAR CHERRY VANILLA CLAFOUTIS (https://foodwaysandmemes.com/traditional-madagascar-cherry-vanilla-clafoutis/):
- 1 tsp butter, for pan, or you can use coconut oil
- 3/4lb. pitted cherries, fresh is best, but can also use frozen
- ¾ C all-purpose flour
- 1/8 tsp salt
- 4 large eggs,
- 1 C milk, you can use 2%, whole, almond, or oat
- 1 TBSP rum
- ¾ C coconut or granulated sugar
- 1 tsp vanilla extract
- 1 bean vanilla, scraped, or you can use 1 tsp vanilla extract
- Rub the pie pan or individual cupcake pan with butter or coconut oil.
- Preheat oven to 375F.
- Beat sugar and eggs until smoothly blended.
- Add rum, vanilla extract, milk, and seeds inside vanilla bean until completely blended and smooth.
- Add flour and salt. Blend.
- Wash cherries. Make sure they are pitted.
- Evenly spread them over the bottom of pan or individual cupcake pan.
- Pour the batter over them.
- Bake for 10 minutes on 375F. Then turn the oven down to 350F and bake for 35 minutes more.
- Insert a fork or toothpick in the center to check doneness.
- Clafoutis is done when the fork or toothpick comes out clean. The consistency is different when eaten hot or cold.
- Once chilled for several hours, it becomes more like a firm, thick pudding-like pancake topped with cherries or fruit.
- For sweeter or fancier-looking clafoutis, sprinkle a little powdered sugar on top once it cools.
- Whether hot or cold, it can be served with whipped cream on top.
I ate mine after it has been chilled. Really good flavor, and really not that sweet!!!
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