What's Cookin'?

The people of Madagascar, “The Great Red Island,” like their foods flavorful, but simple to prepare and not too spicy. Rice, the staple in their diet, is served at all meals.
A mixed stew called Romazava is considered the national dish, while Akoho sy Voanio (chicken in coconut milk) is also quite popular.

Romazava

Peanut oil
1 lb. braising steak, cut into 2 inch chunks
1 lb. leg or shoulder of pork, cut into 2 inch chunks
1 lb. chicken, jointed
2 1⁄4 lb. tomatoes, skinned and roughly chopped
2 onions, sliced
5-10 garlic cloves, crushed
2 oz. fresh root ginger, cut into julienne strips
1 lb. fresh bredes or spinach, torn in pieces if the leaves are large, and washed thoroughly
Salt and freshly ground black pepper
Heat a little oil in a large pan and briefly seal the beef, without browning. Add enough water to cover, bring to the boil, and simmer, covered, for about 30 minutes.
Add the pork and simmer for another 30 minutes or so, then add the chicken and simmer for about 10 minutes.
Add the tomatoes and continue cooking until they have melted around the meat to form a thick sauce. Add the onions, garlic and ginger and cook for about 10 minutes, until they have been absorbed into the tomatoes and meat juices, but are still quite al dente. At the last minute throw in the bredes or spinach and stir until the leaves are just cooked through. Do not let them overcook. Season to taste and serve.

Akoho sy Voanio

1 chicken, cut into bite-sized pieces
Juice of one lemon (optional)
1 tsp. grated lemon rind (optional)
Salt, black pepper, cayenne pepper or red pepper, to taste
Oil for frying (coconut oil if possible)
2 onions, chopped
2 cloves of garlic, minced
2-3 tomatoes, chopped
2 tsp. ground ginger or 1 tsp. fresh ginger, minced
1 cup coconut milk
In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
Heat oil in Dutch oven or any large covered pot. Sauté the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.
Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over rice.
What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Malta.