Romazava Recipe – Cuisine of Madagascar

home title Posted by on Jul 9th, 2010 | no comments home title
[nstructions en francais se trouvent ci-dessous] Ingredients (Serves 12): 2 lbs beef cut into 1" cubes**, 1/4 C oil, 1 large chopped onion, 1 can diced tomatoes, 1 T grated garlic, 1 T grated ginger, 1 T + 1 t salt, 1 t pepper, 1 minced jalapeno, 8 C water, 1 bunch spinach (ideally, bredes Morelle aka "anamamy" if you can find it), 1 bunch watercress (aka "anandrano"), 1 bunch mustard greens (ideally, bredes mafana aka "anamalaho" if you can find it. Include some of the small yellow flowers because they provide the kick that makes this dish special). ** To make other variations on this recipe, simply substitute other animal proteins (ie chicken, chicken + pork, chicken + pork + beef, fish, mixed seafood) Fry onions in oil over medium heat in large pot. When transluscent, add beef and let cook 15 minutes, stirring occasionally. Add garlic, ginger, jalapeno, salt, pepper and tomato and let cook 15 minutes more. Add 8 C water and bring to a boil. Once water boils, add greens and reduce heat to medium low. Stir. Allow to simmer one hour or until meat becomes tender. Serve hot over rice. Francais: Ingredients (12 couverts): 1 kilo viande de boeuf, 60 ml huile, 1 oignon, 1 boite tomates concassees, 1 cas ail, 1 cas gingembre, 1 1/2 cas sel, 1 cac poivre moulu, 1 gros piment, 2 litres eau, 1 botte bredes Morelles ("anamamy") (ou substituez des epinards), 1 botte cresson ("anandrano"), 1 botte bredes mafana/mafane/"anamalaho" (ou substituez des bredes "collard" ou "mustard" ou ...
Duration: 00:01:45   Rating:    View: 135
From: lemurbaby
Keywords: Madagascar, Malagasy, gasy, malgache, Madagascan, Madagascarian, African, africaine, Africa, afrique, recipe, recette, dish, gastronomie, plat, cuisine, cooking, food, stew, ragout, soup, soupe, romazava, mazava, bouillon, mafana, mafane, brede, sakafo

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