ROMAZAVA USING PORK

 

This is the national dish of Madagascar, made with beef, pork and chicken. The beef is added first, followed by the pork, and finally the chicken, the idea being that all the meats end up perfectly cooked at the same time. The flavourings of onion, ginger and garlic are added near the end of the cooking time to give a punchy, slightly crunchy kick to the rich sauce. You can use spinach instead of the local leaves (known as brèdes).

 

groundnut oil

450 g (1 lb) braising steak, cut into 5 cm (2 in) chunks

450 g (1 lb) leg or shoulder of pork, cut into 5 cm (2 in) chunks

450 g (1 lb) chicken, jointed

1 kg (2¼ lb) tomatoes, skinned and roughly chopped

2 onions, sliced

8 - 10 garlic cloves, crushed

50 g (2 oz) fresh root ginger, cut into julienne strips

450 g (1 lb) fresh brèdes or spinach, torn in pieces if the leaves are large, and washed thoroughly

salt

freshly ground black pepper

 

Heat a little oil in a large pan and briefly seal the beef, without browning. Add enough water to cover, bring to the boil, and simmer, covered, for about 30 minutes.

Add the pork and simmer for another 30 minutes or so, then add the chicken and simmer for about 10 minutes.

Add the tomatoes and continue cooking until they have melted around the meat to form a thick sauce. Add the onions, garlic and ginger and cook for about 10 minutes, until they have been absorbed into the tomatoes and meat juices, but are still quite al dente. At the last minute throw in the brèdes or spinach and stir until the leaves are just cooked through. Do not let them overcook.

Season to taste, and serve with Sakay and Rougail.

 

Serves 6.

 

country : Madagascar

course : meat dish

 

source : Floyd on Africa / Keith Floyd