MADAMAGAZINE Your Magazine about Madagascar
Bananenbrot oder Bananenkuchen wird auf Madagaskar oft in Hotels und Restaurants als Beilage zum Frühstück gereicht. Es ist ein süßer, saftiger Kuchen, der sich in Frischhaltefolie gepackt viele Tage hält - wenn er nicht vorher aufgegessen wird. Bananen werden überall in Madagaskar angepflanzt. Die ausgewachsenen Pflanzen dienen als Grundstücksgrenzen, die Bananen als Nahrung und die Blätter werden für das Decken von Dächern verwendet. Von der Banane wird quasi alles auf Madagaskar verwendet. Heute wollen wir aber nur die Früchte benutzen. Auf Madagassisch heißt Bananenkuchen Mofomamy akondro.
Cut the chicken meat into small pieces. Spread out in a shallow dish. Sprinkle all the meat evenly with black pepper and salt. Add a tablespoon of oil and the oyster sauce. Thoroughly knead the marinade into the meat. Thread the marinated chicken pieces onto wooden skewers and set them aside.
For the batter, mix rice flour and water, season lightly with salt and pepper. The batter should have a consistency similar to a crêpe batter, so it should be quite runny. Set aside.
Using a julienne slicer, cut the carrots into fine strips. Slice the scallions into fine rings and add to the carrots. Stir sour cream, vinegar, oil, and lemon juice into a smooth sauce and mix into the carrots. Season with salt, pepper, sugar, and a scant teaspoon of fresh cilantro (not too much!). You can let the finished salad sit overnight in the refrigerator, but it's also delicious right away.
Heat the oil for frying in a pot to 165°C. At the same time put the rice with water and a dash of soy sauce and simmer until the desired consistency is reached. Pull the skewers through the batter and immediately place them in the hot oil. Fry until crispy and golden brown. Serve while still warm along with the rice and carrot salad. Serve with this delicious peanut sauce. Enjoy your meal!
Stoppuhr 45 minIngredients
Directions
Cut the chicken meat into small pieces. Spread out in a shallow dish. Sprinkle all the meat evenly with black pepper and salt. Add a tablespoon of oil and the oyster sauce. Thoroughly knead the marinade into the meat. Thread the marinated chicken pieces onto wooden skewers and set them aside.
For the batter, mix rice flour and water, season lightly with salt and pepper. The batter should have a consistency similar to a crêpe batter, so it should be quite runny. Set aside.
Using a julienne slicer, cut the carrots into fine strips. Slice the scallions into fine rings and add to the carrots. Stir sour cream, vinegar, oil, and lemon juice into a smooth sauce and mix into the carrots. Season with salt, pepper, sugar, and a scant teaspoon of fresh cilantro (not too much!). You can let the finished salad sit overnight in the refrigerator, but it's also delicious right away.
Heat the oil for frying in a pot to 165°C. At the same time put the rice with water and a dash of soy sauce and simmer until the desired consistency is reached. Pull the skewers through the batter and immediately place them in the hot oil. Fry until crispy and golden brown. Serve while still warm along with the rice and carrot salad. Serve with this delicious peanut sauce. Enjoy your meal!
