Madagascar Food Recipes

MALAGASY CAKE (MADAGASCAR)

Malagasy Cake (Madagascar) image

I found this after a mission trip to Madagascar. I had to translate from French. I tried to leave it in the "way" it was written.

Provided by Ambervim

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups milk
1 pod vanilla
4 tablespoons granulated sugar
1 pinch nutmeg, grated
1 pinch clove, crushed
5 tablespoons tapioca
2 tablespoons cream
4 bananas, very mature
1/2 ounce butter
4 eggs

Steps:

Mix in a pan, milk, vanilla, sugar, nutmeg and the clove, bring to boiling point. Withdraw fire, throw the tapioca in mix and put back on low heat, let cook 10 minutes while frequently moving with a spoon made of wood.
During this time, make middle temperature heat the oven. (let's say 350F).
Remove the tapioca of fire, withdraw the pod of vanilla add cream and move. Crush the bananas to the fork, incorporate them to the tapioca.
Butter an ovenproof round mold.
Incorporate the eggs, one by one to the previous mixture while moving well, place in middle oven and let cook 15 minutes.
Serve hot or tepid in the dish of cooking.

Nutrition Facts : Calories 393.4, Fat 14.8, SaturatedFat 7.8, Cholesterol 219, Sodium 160.1, Carbohydrate 56.4, Fiber 3.2, Sugar 27.6, Protein 11.8

MADAGASCAR CHICKEN

Madagascar Chicken image

A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.

Provided by Mamas Kitchen Hope

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (1/2 lb) boneless skinless chicken breast half
2/3 cup coconut milk
1 1/2 cups yellow onions, chopped
1 bell pepper, chopped, any color
3 garlic cloves, minced
2 teaspoons ground ginger
1 lemon, juice and zest of
1/3 teaspoon cayenne, adjust to taste
salt and pepper, to taste

Steps:

Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
Serve over a bed of steamed white rice.

Nutrition Facts : Calories 260.7, Fat 10.3, SaturatedFat 8.2, Cholesterol 65.8, Sodium 102, Carbohydrate 14.1, Fiber 2.7, Sugar 6.7, Protein 28.6

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