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Friday, 21 October 2011

Wednesday, 19 October 2011

Madagascar

Madagascar is the world's fourth biggest island after Greenland, New Guinea and Borneo. Because of its isolation most of its mammals, half of its birds, and most of its plants exist nowhere else on earth.

Madagascar lies in the Indian Ocean, off the coast of Mozambique

The World Bank has estimated that 70% of Malagasy live on less than $1 per day. Poverty and the competition for agricultural land have put pressure on the island's dwindling forests, home to much of Madagascar's unique wildlife and key to its emerging tourist industry.

A taste of Madagascar

MADAGASCAR CHICKEN

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
salt
pepper
lemon juice
oil

Marinate chicken in lemon juice 30 min, drain and season with salt and pepper to taste. Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside. Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.

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.

NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.

VARENGA

Varenga is a simple beef recipe from Madagascar, Africa. It is traditionally made in large quantities for sharing with friends and family.

2 lb braising steak, cut into 2-inch strips
salt and black pepper
2 garlic cloves, crushed
1 medium onion, sliced
Cold water

1. Place all the ingredients in a large saucepan, cover with ½ - inch of cold water and bring to the boil, stirring.

2. Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender and can be shredded with a fork.

3. Preheat the oven to 400F and grease a wide shallow baking pan. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.

4. Transfer the shredded meat to the greased pan, pour over enough of the cooking juice to moisten then roast in the oven for 30 minutes until well browned on top. Serve with rice.

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Here are two examples of music from Madagascar, one is young and modern, from the north and the other is very native, from the south of the island.