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Madagascar, officially: Repoblikan'i Madagasikara; République de Madagascar; Republic of Madagascar is an island nation in the Indian ocean. Its relative isolation and equatorial position has made it biologically very diverse. Indiied, the island is estimaged to be home to 5% of the world's plant and animal populations (80% of which are unique to Madagascar). It also seems to have been settled by humans relatively late, with its original population deriving from Polynesia between 1500 and 1000 BCE. The capital and largest city is Antananarivo and it gained independence from France on 26th June, 1960. Madagascar's population is predominantly of mixed Austronesian (Pacific Islander) and African origin, though those who are visibly Pacific Islander in appearance and culture are the minority, found in the highland regions. The Malagasy language shares some 90% of its basic vocabulary with the Maanyan language from the region of the Barito River in southern Borneo. Official languages are Malagasy, French and English (which is gaining in importance). Half the population practice native beliefs (mostly animism) with 45% Christians and the remainder being Muslims. The cuisine of Madagascar is very diverse, showing influences from France, China, India, and to a lesser extent East African and Arabian cultures. The traditional meal consists of a base of rice (vary) with some form of accompaniment (laoka). Being an island in the Indian ocean, Malagasy cuisine is derived from many sources and traditions. Curries, derived from India, are an important aspect of the cuisine. There is also an extensive Malay influence and thus foods containing pork and lamb are an important part of the diet. African stews are also common, though they are often flavoured with curry powder. Seafood also presents an important aspect of the diet and fish dishes served with rice are common. |
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The alphabetical list of recipes from Madagascar follows (limited to 100 recipes per page). There are 8 recipes in total:
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If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
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