Madagascar Beef With Cress Recipes

MADAGASCAR BEEF WITH CRESS

Steps:

• All to cut in pieces.
• Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
• Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
• To continue to make cook until the cresses are cooked well.
• These must become all ends.
• Well to supervise cooking.
• To serve then with rice.

MADAGASCAR ROMAZAVA

Steps:

• Arm yourselves with patience to sort out the greens. Only use the leaves, remove all branches. It is good to wash them. Pay attention to how many flowers are included. 50 to 60 are sufficient, throw the rest and branches to the ducks or rabbits.
• Wash the meat. Cut to 8 inch pieces.
• Shred the onions.
• Peel the ginger and cut in small pieces.
• Peel the garlic and cut in pieces.
• Cut the tomatoes in dice.
• In a large pot (3+ gallons) heat the grease. Throw in the onions. Add ginger, tomatoes, green pepper, salt and pepper. Let cook 10 minutes.
• Add 1.5 gallons of water and bring to a boil on a big fire, covered pot.
• When it boils to soup, introduce the greens.
• If the greens won't go in, add some and as the volume decreases add more.
• Let it boil about 1 to 1 1/2 hours.
• It is ready.
• Serve with a great deal of cooked rice. Drown the rice under the soup and leaves.