A succulent Sunday meal with a Malagasy family | WIDE

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 the zebu meat into small cubes.

Peel and chop three cloves of fresh garlic.

Peel and chop fresh ginger.

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

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

Mix all the 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 for the aka, then add salt, pepper, and a little oil, mixing it all together.

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

Chop the remaining onions and a small tomato for the satay sauce and set aside.

Assemble the 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 cooked medium.

For the satay sauce, sauté the chopped onion and tomato, then add ground grilled peanuts and half a glass of water, cooking for another two minutes until ready.

Plate the skewers with the satay sauce and serve with the green papaya aka on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens