MADAMAGAZINE Your Magazine about Madagascar
The Malagasy khimo is probably related to the Indian kheema, a minced meat dish. In Madagascar, this dish is known in different spellings (kimo, kimou or khimo), especially in the northwest and west of the island. In Mahajanga, people like to eat it as a quick, inexpensive breakfast on the street. Pieces of baguette are served with the stew, which is dipped into it and partly replaces the spoon. In the Ambilobe area, khimo is known on the street as mofo lasosy, or "bread with sauce".
Peel the potatoes and cut into small cubes of about 1 cm edge length. Finely chop the onions, garlic and ginger. Cut the baguette or rolls into slices.
In a pan with a little oil, sauté the tomato paste, garlic, ginger and onions. Add the minced meat and fry until crumbly. Cut the tomateos in small pieces and add them to the pan.
Add the potato cubes and fill the pan with enough water to cover everything well. Add the vegetable broth. Cook for about 45 minutes, until the potatoes are cooked and the water has evaporated. Add the spices and the finely chopped parsley. Season to taste with salt and pepper. Serve with the baguette. Enjoy your meal!
Ingredients
Directions
Peel the potatoes and cut into small cubes of about 1 cm edge length. Finely chop the onions, garlic and ginger. Cut the baguette or rolls into slices.
In a pan with a little oil, sauté the tomato paste, garlic, ginger and onions. Add the minced meat and fry until crumbly. Cut the tomateos in small pieces and add them to the pan.
Add the potato cubes and fill the pan with enough water to cover everything well. Add the vegetable broth. Cook for about 45 minutes, until the potatoes are cooked and the water has evaporated. Add the spices and the finely chopped parsley. Season to taste with salt and pepper. Serve with the baguette. Enjoy your meal!
