Madagascar Manioc Soup Cassava Recipes

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.

MADAGASCAR MANIOC SOUP (CASSAVA)

Steps:

• Place all in a pot. Cook til soft. Mash.

SLOVENIAN TRADITIONAL - PREKMURSKA GIBANICA

Steps:

• Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
• To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
• Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
• Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
• Peel and grate the apples. Sauté them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
• When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
• To put "gibanica" together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
• Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
• Do the same with walnut and apple filling.
• Repeat the fillings in the same order.
• Put the remaining sheets of dough on the top and brush them with butter.
• Pour the cream over it and bake it on 180-200 °C for an hour.

MALAGASY CAKE (MADAGASCAR)

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.

MADAGASCAR VARY AMIN ANANA

Steps:

• In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides.
• Add tomato and cook 10 minutes.
• Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften.
• Add water, be sure it is enough to cover the veggies, and rice, salt and pepper.
• Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed.
• Correct seasoning to your taste.
• Serve with hot papper Sakay as a relish to accompany.

MICHELLE'S MOST DELICIOUS CASSAVA

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a mixing bowl and place in a 9X13 casserole dish.
• Bake at 350°F for 20-30 minutes until toothpick comes out "clean" or golden around edges.
• Cool or chill.
• Cut into bars and eat.
• Cassava is typically served chilled or room temperature but I start eating it as soon as it has cooled down enough. Delicious with coffee in the morning.