Madagascar Beef With Cress Food
MADAGASCAR ROMAZAVA
A Malagasy traditional dish, a pot over the fire with only leafy vegetables. It varies greatly throughout the country. Ro=soup Mazava=Clear. If there is meat, it is of lower quality and small quantity, meat being a big luxury for the Malagasy. If the meat is Zebu, one is to add a small tip of the bump. This recipe has meat, beef, so by some would not be traditional. Chicken, fish or shrimp can be used. The author thought Zebu is best. I will try to keep the tone of the author of this recipe. Fruit is sufficient for dessert. I served this to our missionaries, the girls had grown up in Madagascar. I was so happy when one of the girls, as she went back for 2nds, told me it tasted like home made!
Provided by Ambervim
Categories African
Time 3h
Yield 1 Huge Batch
Number Of Ingredients 12
Steps:
- Arm yourselves with patience to sort out the greens. Only use the leaves, remove all branches. It is good to wash them. Pay attention to how many flowers are included. 50 to 60 are sufficient, throw the rest and branches to the ducks or rabbits.
- Wash the meat. Cut to 8 inch pieces.
- Shred the onions.
- Peel the ginger and cut in small pieces.
- Peel the garlic and cut in pieces.
- Cut the tomatoes in dice.
- In a large pot (3+ gallons) heat the grease. Throw in the onions. Add ginger, tomatoes, green pepper, salt and pepper. Let cook 10 minutes.
- Add 1.5 gallons of water and bring to a boil on a big fire, covered pot.
- When it boils to soup, introduce the greens.
- If the greens won't go in, add some and as the volume decreases add more.
- Let it boil about 1 to 1 1/2 hours.
- It is ready.
- Serve with a great deal of cooked rice. Drown the rice under the soup and leaves.
MADAGASCAR BEEF WITH CRESS
This is one I had to translate from French. I found it after a mission trip to Madagascar. I left it in the manner it was written. Just use common sense to make. Given the amount of meat and the fact it was written for 2 people, this would be an extravagant recipe there!
Provided by Ambervim
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- All to cut in pieces.
- Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
- Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
- To continue to make cook until the cresses are cooked well.
- These must become all ends.
- Well to supervise cooking.
- To serve then with rice.
Nutrition Facts : Calories 2748.2, Fat 281.9, SaturatedFat 117, Cholesterol 392.9, Sodium 157.2, Carbohydrate 15.1, Fiber 3.8, Sugar 7.4, Protein 37.5
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