Madagascar Varenga Recipes

Steps:

• Combine all in a 4 quart saucepan, cover and bring to a boil. Simmer, gently for 2 yours or until the meat can be shredded with a fork.
• Add water, iff need be, to keep meat at simmering point.
• Shred the meat by cutting it into thin strips. Meat should come apart easily.
• Transfer the shredded meat and sauce to a greased 9x12 baking pan.
• Roast at 400F for 30 minutes, until it is nicely browned across the top.
• Garnish with parsley if you like and bring to table on a trivet.
• Serve with white rice.

Steps:

• Sprinkle chicken with salt and pepper to taste.
• Slice tomatoes into small cubes. Set aside.
• Shred the coconut into a clean cloth. Fold the cloth around the shredded coconut. Wet the cloth using a glass of warm water. Squeeze the cloth and the shredded coconut to extract the coconut milk. Discard the shredded coconut.
• If obtaining and shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
• Add a small amount of oil to a frypan.
• Saute chicken until done over medium heat.
• Add onions to pan. Continue stirring over medium heat until the onions are brown.
• Add ginger, tomatoes and garlic to the pan. Saute together briefly over medium heat.
• Add coconut milk. ix well. Reduce heat.
• Simmer over low heat for 30 minutes.
• Serve with rice and salad.
• Enjoy.

Steps:

• In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides.
• Add tomato and cook 10 minutes.
• Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften.
• Add water, be sure it is enough to cover the veggies, and rice, salt and pepper.
• Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed.
• Correct seasoning to your taste.
• Serve with hot papper Sakay as a relish to accompany.