Skip to main content

Cooking Around the World: Madagascar

Years ago when the movie Madagascar first came out, my then toddler had a pair of shoes with the characters on them. Here he is! You can almost make out Alex the Lion's mane, right?

He was so proud of those shoes and was trying to show them off to his Aunt Pia and Aunt Jenn when we were having a picnic with them. 'Ma-ga-gar!' he announced, pointing at his shoe. What, Sweetheart? they both asked. 'Ma-ga-gar!' he said louder, inching closer and lifting up his foot. I'm not quite sure how long this exchange went on; I think I must have been occupied with Riley somewhere. By the time I got back, Dylan had Pia's face in his hands and he was saying it if the problem was his volume...with his foot up in the air: 'Ma-ga-gar!!'

She looked at me and apologized, "Cam, we have no idea what he's trying to say, but he's very enthusiastic about something. What is he trying to tell us?" Dyn, what are you trying to say to Aunt Pia?  'Ma-ga-gar, Mamma! Ma-ga-gar!" Oh, Madagascar...he's trying to show you his shoes. While Pia was fluent in 'toddler' from her toddler, mine was a whole different story. He was, admittedly, difficult to understand at times.

But, I digress. Today we travel to 'Ma-ga-gar' by tabletop for dinner...

Spiced Beef and Potato Cakes

This is a traditional Malagasy recipe spiced beef and potato cakes. Side note: I have no idea how this is pronounced. I pronounced it "cattle." Riley immediately piped up, "Oh, they called it 'cattle' because it looks like a cow patty." Not likely.

1 pound 96/4 grassfed organic ground beef
1 t minced fresh ginger
2 minced cloves of garlic
1 t curry powder
freshly ground salt and pepper
2 large potatoes, scrubbed and cubed
1 egg
5 T flour
butter and oil for frying

Boil the potatoes in lightly salted water until fork tender. Mash with a potato masher until smooth.

In a large pan, brown the meat in a splash of oil with ginger and garlic. Once cooked through, season with salt, pepper, and curry. Mix into the potatoes. Add 1 beaten egg to form a "dough."

Heat butter and oil in a large, flat-bottom pan. Form the meat-potato mixture into balls and flatten them slightly. Dip them into flour to coat. Then fry on both sides for about 3 minutes per side. The katles should be nicely browned and warm all the way through. Serve hot with a hot pepper dipping sauce.

Salady Voankazo
Fruit Salad with Lychees

I couldn't find any lychee at the market today. Darn it. So, I used what I had. This dish was a hit, but I'm not sure it's really authentic. Still it was Salady Voankazo-inspired.

Dylan helped me hull and slice the strawberries. See how big he is now!

  • caviar from one vanilla pod
  • vanilla pod
  • juice from half of a lemon
  • 2 T organic raw turbinado sugar
  • fruits (we used strawberries, bananas, blueberries)

Place all of the fruit in a mixing bowl. Toss with the remaining ingredients and allow to macerate for at least 20 minutes before serving. When you serve the fruit, be sure to spoon some of the syrup that's formed into each bowl.

These Global Table Ambassadors are signing off for now. We're moving forward through the M-countries and will heading to Malawi next.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa