The World Cookbook for Students by Jeanne Jacob;Michael Ashkenazi

Author:Jeanne Jacob;Michael Ashkenazi
Language: eng
Format: mobi
Tags: Regional & Ethnic - General
ISBN: 9780313334542
Publisher: IB Dave's Library
Published: 2006-11-30T08:00:00+00:00

MADAGASCAR

An island nation with a unique ecology off the

coast of southern Africa, Madagascar was settled

originally by people from Southeast Asia and,

later, Africa. From the eighteenth to twentieth

centuries, Madagascar was a protectorate of

France. The climate is tropical along the coast

and cooler toward the central mountain range;

the south is arid.

The population mostly consists of subsistence

farmers raising many varieties of rice, fruits, and

vegetables. Madagascar is a major source for the

vanilla bean, and many dishes feature vanilla

flavoring. The population is largely Christian with a Muslim minority. Malagasy cuisine has French, African, Indian, and Malay influences. Foodstuffs

Staples: rice (many types grown locally, including red, white, and black varieties), zebu (beef).

Pork, fish, seafood (mangrove crab, mussel, sea urchin, oyster, shrimp, lobster), chicken, duck, turkey, eggs, wild game.

Cassava, corn, taro, sweet potato, potato, beans (including unusual round Bambara beans, also known as groundnuts, or Voandzeia subterranea).

French-influenced baguette.

Banana (many types), mango, coconut, oranges, pineapple, peanut, lychee, peach, apricot, grape, passion fruit, star fruit, many tropical fruits, strawberry.

Seasonings: vanilla, ginger, garlic, clove, pepper, cinnamon (all locally grown), coconut milk (for coastal dishes), curry powder. A table condiment is sakay, a hot chili sauce (not used for cooking).

Typical Dishes

Clear soups and stews of mostly green vegetables or legumes with a little meat.

French-influenced dishes: beef cooked in garlic or green onions as a confit (potted or preserved meat), roast breast of duck, foie gras (goose liver).

Malay-Indonesian-influenced dishes of vegetables, fish, or seafood cooked in coconut sauce.

Poultry dishes: chicken clear soup (bouillon) flavored with ginger; duck in vanilla and tomato sauce.

Sun-dried meat or fish (kitoza).

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