Celtnet Madagascar Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the East African country of Madagascar. Here you will find all the recipes from Madagascar on this site all gathered into one place. I have attempted to gather together here as many Malagasy recipes as possible. The current collection represents the largest gathering of Malagasy recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Madagascar given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Madagascar and its Cuisine

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.



The alphabetical list of recipes from Madagascar follows (limited to 100 recipes per page). There are 60 recipes in total:


Page 1 of 1



Akoho sy Sakamalo
(Chicken with Ginger)
     Origin: Madagascar
Katles
(Spiced Beef and Potato Cakes)
     Origin: Madagascar
Poulet aux Bananes Plantains
(Chicken with Plantains)
     Origin: Madagascar
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Khimo
(Spiced Minced Beef and Potato Stew)
     Origin: Madagascar
Ramanonaka
(Yeasted Rice Muffins)
     Origin: Madagascar
Amalona sy Hena Kisoa
(Eel and Pork Stew)
     Origin: Madagascar
Kitoza
     Origin: Madagascar
Ranonapango
(Burned Rice Drink)
     Origin: Madagascar
Beignets de Poulet
(Malagasy Chicken Fritters)
     Origin: Madagascar
Kitoza II
(Barbecued Dried Meat)
     Origin: Madagascar
Ravitoto
(Cassava Leaves and Pork in Coconut Milk)
     Origin: Madagascar
Blancs de Poulet à la Cardamome et Gingembre
(Chicken Breasts with Cardamom and Ginger)
     Origin: Madagascar
Koba Akondro
(Steamed Banana and Peanut Cakes)
     Origin: Madagascar
Ravitoto sy Voanjo
(Cassava Leaf Stew with Peanuts)
     Origin: Madagascar
Boeuf aux Noix de Cajou
(Beef with Cashew Nuts)
     Origin: Madagascar
Langouste à la Vanille de Madagascar
(Lobster with Malagasy Vanilla)
     Origin: Madagascar
Romazava
(Beef and Greens Stew)
     Origin: Madagascar
Bonbon Coco
(Coconut Candies)
     Origin: Madagascar
Lasary Avocat
(Malagasy Avocado Salad)
     Origin: Madagascar
Rougail Rouge
(Red Rougail Sauce)
     Origin: Madagascar
Brochettes de Pork avec Sauce Mangue
(Pork Kebabs with Mango Salsa)
     Origin: Madagascar
Lasary Manga
(Mango Condiment)
     Origin: Madagascar
Roumazave
     Origin: Madagascar
Caca Pigeon
(Pigeon Droppings)
     Origin: Madagascar
Lasary Voatabia
(Tomato and Spring Onion Salad)
     Origin: Madagascar
Sakay
     Origin: Madagascar
Coco Crevettes
(Prawns in Coconut Sauce)
     Origin: Madagascar
Lasopy
(Madagascar Vegetable Soup)
     Origin: Madagascar
Salade de Crustacés
(Crustacean Salad)
     Origin: Madagascar
Courgette Poêlêe
(Courgette Skillet)
     Origin: Madagascar
Malagasy Chai
     Origin: Madagascar
Salady Voankazo
(Fruit Salad with Lychees)
     Origin: Madagascar
Crevettes au Curry
(Malagasy Prawn Curry)
     Origin: Madagascar
Mofo Akondro
(Malagasy Banana Fritters)
     Origin: Madagascar
Saosisy sy Tsaramaso
(Beans with Sausage)
     Origin: Madagascar
Curry de Pintade à la Noix de Coco
(Guinea Fowl and Coconut Curry)
     Origin: Madagascar
Mofo Baolina
(Dough Fritters)
     Origin: Madagascar
Toto-kena Misy Anana sy Voanjo
(Greens with Peanuts and Minced Beef)
     Origin: Madagascar
Duck and Ginger Stew
     Origin: Madagascar
Mofo Menaely
(Malagasy Doughnuts)
     Origin: Madagascar
Trondro Gasy
(Tilapia in Tomato Sauce)
     Origin: Madagascar
Gateau de Mandioca
(Malagasy Cassava Cake)
     Origin: Madagascar
Mofo Sakay
(Spiced Fritters)
     Origin: Madagascar
Varenga
(Roast, Shredded, Beef)
     Origin: Madagascar
Godrogodro
(Coconut Pudding with Vanilla and Sweet Spices)
     Origin: Madagascar
Pilaf de Poulet
(Chicken Pilaf)
     Origin: Madagascar
Vary Amin Anana
(Hot Pepper Beef)
     Origin: Madagascar
Hen'omby sy Haricots Verts
(Minced Beef and French Beans)
     Origin: Madagascar
Pilau Boeuf de Comores
(Comoran Beef Pilau)
     Origin: Madagascar
Vary Amin'anana
(Rice with Greens and Minced Beef)
     Origin: Madagascar
Hen'omby sy Sakamalao
(Roast Meat with Ginger)
     Origin: Madagascar
Poulet au Gingembre
(Ginger Chicken)
     Origin: Madagascar
Voandalana
(Fried Peanut Rolls)
     Origin: Madagascar
Henakisoa sy Petit Pois
(Pork with Green Peas)
     Origin: Madagascar
Poulet au Paprika
(Paprika Chicken)
     Origin: Madagascar
Voatavo sy Voanjo
(Pumpkin Stew with Peanuts)
     Origin: Madagascar
Kabaro au Carry
(Malagasy Curried Beans)
     Origin: Madagascar
Poulet aux Épices
(Spicy Chicken)
     Origin: Madagascar
Vorontsiloza sy Henakisoa
(Turkey with Pork)
     Origin: Madagascar

Page 1 of 1



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The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Malagasy recipes is brought to you by the One Milion People Campaign that aims to make a range of old and ancient recipe texts available on the web. If you can spare a few minutes, please helf support this site (all donations are made securely via PayPal):

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The Top 5 Organic Coffee Producers

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Recipe Information: 56

There are a lot of different companies worldwide producing conventional and organic coffees. Let us take a closer look at a few of the top rated and highly acclaimed producers of organic coffee.

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By Aleks Nikev | Published 2011-11-24 13:36:06 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Today, people lead busy and fast-paced lifestyles. It can be difficult to juggle family, work and other responsibilities, and still have time to cook a healthy meal at the end of the day. Investing in a pressure cooker is a guaranteed way of cooking a quick meal while still maintaining a nutritious and healthy lifestyle.

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By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

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Recipe Information: 35

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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!

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

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By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

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By Dimitar Mayer | Published 2011-11-08 11:54:00 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

There are so many people who are trying to shop for the best pressure cooker on sale. A lot of people feel that they need this device in their home because it is practical and easy to use.

Stainless Steel Cookware - What Is The Fuss All About?

By Nik Aleksandrov | Published 2011-12-01 18:04:34 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

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Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.


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