We now take you to Madagascar with the recipe for a tasty, quick, and fresh red potato salad, perfect for summer dinners.
Ingredients:
900 g red potatoes (boiled, peeled, and chopped),
40 g pitted black olives,
1 red onion,
25 g parsley,
1 garlic clove, salt to taste, pepper to taste,
100 ml sour cream,
80 ml mayonnaise,
3 tablespoons green peppercorns
Preparation
Wash the potatoes thoroughly, then boil them in plenty of salted water until tender (about 30–40 minutes). Once cooked, drain, let cool, then peel and cut into evenly sized pieces. Finely slice the red onion and coarsely chop the black olives. In a large bowl, combine the diced potatoes, onion, olives, and chopped parsley. In a separate bowl, combine the sour cream with the mayonnaise, crushed (or grated) garlic clove, green peppercorns, a pinch of salt, and freshly ground black pepper. Pour the dressing over the potatoes and toss gently to combine all the ingredients. Let the salad rest in the refrigerator for at least 30 minutes before serving. (Pixabay)
Mofo Gasy, fluffy pancakes
Mofo gasy are soft rice pancakes typical of a traditional Malagasy breakfast, or enjoyed as a delicious street food. The word mofo means “bread.” Recipe variations vary depending on the region. On the coast, it’s known as mokary voanio or mokary coco.
Preparation time: 1 hour 15 minutes
Serves: 2
Ingredients:
250g rice flour
1 teaspoon dry yeast
2 tablespoons sugar
A pinch of salt
250ml coconut milk
Oil to taste
Preparation:
Dissolve the yeast in a little warm coconut milk and let it rest for 5 minutes. Meanwhile, mix the flour, sugar, and salt in a bowl. Add the remaining coconut milk and the dissolved yeast. Let it rise for about 1 hour, until the dough doubles in volume. Heat a nonstick pan with a drizzle of oil and pour in a ladle of batter to form a small pancake; repeat until you have about ten pancakes. Cook over low heat until golden brown, flipping halfway through. Serve hot with powdered sugar. (Pixabay)
