Holiday Ayo - You must have heard of the Madagascar archipelago, right? Yup, that's right. The island of Madagascar is the fourth largest island in the world. As the name suggests this island is located in the Republic of Madagascar. The Republic of Madagascar is an island nation on the east coast of Africa. As a country, of course, Madagascar has unique specialties. Want to know the typical food of Madagascar? Let's look at the following reviews.

1. Piri-Piri Chicken

source: Adobe Stock

Tourists usually call Piri-Piri Chicken by the name of Piri-Piri Roasted Chicken. However, actually Piri-Piri Chicken is not only cooked by roasting. But by frying without oil first until both sides of the chicken look brown. Then after that, the chicken is put in the oven with a temperature of 200 degrees Celsius and each side is baked for 15 to 20 minutes.

Traditionally this Piri-Piri Chicken is usually served with Matapa. Matapa is a food dish made from cassava leaves. This cassava leaf, previously cooked with spices or peanut sauce.

2. Mandazi

source: IDN Times

Mandazi is a typical food dish from Madagascar which is said to be similar to donuts from Indonesia. This is because Mandazi has basic ingredients made from water, sugar, flour, yeast and milk, just like donuts. One thing that looks quite different between Mandazi and donuts is their shape. The mandazi is square in shape. While donuts are round and have a hole in the middle.

3. Bobotie

source: Delicious

At first glance, Bobotie is almost similar to lasagna. But in fact this food is very different from lasagna. Starting from the taste, texture and how to make it.

Bobotie is a food from Madagascar that has existed since the VOC colonial era. Historically, Bobotie comes from the Indonesian language, namely botok. A typical Indonesian food adopted in Madagascar. But there are also those who say that Bobotie was inspired by food scraps which were then mixed and baked.

4. Cassava Leaf Rice

source: Bongos Kitchen

The original food of Madagascar is usually not far from the menu of rice (called vary) and its accompaniments (commonly called laoka). One of them is this cassava leaf rice menu. Even though the name is very Indonesian, this food is typical in several regions in Africa.

Cassava Leaf Rice is made in a fairly simple way. The first thing to do is mash cassava leaves. Then mix the mashed cassava leaves with meat, fish, water (or coconut milk) and some other vegetables. This food is also one of the staple foods for the community.

5. Tagine

source: Jill's Table

Tagine is actually the name of a pottery or cooking utensil shaped like a ship with a conical lid. Usually this pottery is made of clay or ceramic.

Dishes cooked in Tagine are usually meat or fish supplemented with vegetables and other spices. This food basically has no name. However, because this dish is usually cooked in Tagine, the name of the dish is also given the name Tagine. This is adjusted to the name of the pottery (cooking utensil) used.