AFRICAN CUISINE

on
Hello ladies and gents this is the viking telling you that today we are talking

Madagascar

Resultat d'imatges de madagascar flag
Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian staples by these earliest settlers. 

Their diet was supplemented by foraging and hunting wild game, which contributed to the extinction of the island's bird and mammal megafauna. These food sources were later complemented by beef in the form of zebu introduced into Madagascar by East African migrants arriving around 1,000 CE. Trade with Arab and Indian merchants and European transatlantic traders further enriched the island's culinary traditions by introducing a wealth of new fruits, vegetables, and seasonings.

MADAGASCAR CHICKEN



SERVES: 4
UNITS: US
INGREDIENTS
2 (1/2 lb) boneless skinless chicken breast half
2⁄3 cup coconut milk
1 1⁄2 cups yellow onions, chopped
1 bell pepper, chopped, any color
3 garlic cloves, minced
2 teaspoons ground ginger
1 lemon, juice and zest of
1⁄3 teaspoon cayenne, adjust to taste
salt and pepper, to taste


DIRECTIONS
  1. Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
  2. Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
  3. In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
  4. Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
  5. Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
  6. Return chicken to pan, 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.
  7. Serve over a bed of steamed white rice.
Now i dont know about you but this looks yummy i hope you liked this post and as always have a chilled day from the viking




Comments

Post a Comment