Discovering Madagascar’s True Flavors : A Deep Dive Into Malagasy Cooking | SLICE | FULL DOCUMENTARY

mangrove crabs

💰Cheaper: blue crabs

Blue crabs are more widely available and less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer sweetness without heat, while jalapeños are more affordable.

Cut zebu meat into small cubes.

Peel and chop three cloves of garlic and fresh ginger.

Prepare the marinade by mixing garlic, ginger, soy sauce, oil, salt, and pepper with the zebu meat.

Cut two tomatoes, two green peppers, and an onion into chunks.

Mix all ingredients with the zebu meat and let it sit for about 10 minutes.

Prepare the aka by peeling and slicing green papaya into long thin strips and dousing it with lime juice.

Peel and chop an onion and a tomato, add salt, pepper, and a little oil to the aka mixture, and mix it up.

Chop some scallions and add them to the aka for color.

Chop remaining onions and a small tomato for the saté sauce.

Assemble skewers using coconut wood sticks, alternating pieces of zebu meat, green pepper, tomato, and onion.

Cook the skewers on a hot grill or barbecue until the meat is medium.

Finish the saté sauce by sautéing the chopped onion and tomato, adding ground grilled peanuts, and cooking with half a glass of water for 2 minutes.

Serve the kebabs hot with saté sauce and green papaya aka on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens