Gastronomy of Madagascar: Mofo Gasy with Vanilla.
Mofo gasy, meaning “Malagasy bread”, is a true delicacy of the gastronomy of Madagascar. This traditional dish is mainly made from a sweet rice flour paste. Poured into greased circular molds and cooked over charcoal, this specialty is very popular as a street food, particularly at breakfast. Traditionally, the Mofo gasy is often enjoyed with a cup of coffee, providing a unique dining experience.
In the coastal regions of Madagascar, a variation of this mofo is prepared with coconut milk, known as coconut mokary. This version brings an additional touch of exotic flavor which perfectly reflects the richness and diversity of the gastronomy of Madagascar.
Mofo Gasy Recipe with Madagascar Vanilla
Number of servings: 15
Preparation time: 10 minutes
Break time: 1 hour and 45 minutes
Cooking time: 30 minutes
Ingredients
- 1/2 cup whole wheat pastry flour (or use all-purpose flour)
- 2 tablespoons of rice cream
- 1/4 + 2 teaspoons instant yeast
- 2 tablespoons of sugar
- 3/4 cup lukewarm water
- 1/2 teaspoon condensed milk (optional)
- 1/2 teaspoon vanilla extract
Preparation
- Preparation of the dough: In a large bowl, combine the flour, cream of rice, instant yeast, 1 teaspoon of sugar and warm water. Mix well until you obtain a homogeneous paste. Cover the bowl with a clean cloth and let rise for 1 to 2 hours. The longer the dough rests, the more time the rice cream will have to soften, giving a softer texture to the mofo gasy.
- Adding flavors: After the resting time, add the rest of the sugar, the condensed milk (if using) and the vanilla extract to the dough. Mix well so that all the ingredients are well combined. Cover again and let sit until the mixture becomes foamy, which will take about 30 to 45 minutes. This step is crucial to obtain an airy and light dough.
- Cooking : Heat a frying pan over medium heat. Add 1 tablespoon of oil and pour about 1 tablespoon of batter into each well of the pan. Cook for 1 to 2 minutes or until the bottom is golden brown. Using a fork or wooden skewer, turn the mofo gasy and cook on the other side until golden brown and the inside is cooked through.
Remarks
Serve Mofo gasy hot for breakfast or at room temperature as a snack. This specialty is an excellent example of gastronomy of Madagascar, offering a sweet and delicate taste enhanced by the aroma of Madagascar vanilla. Each bite transports you straight to the bustling, colorful streets of Madagascar, where Mofo gasy is an unmissable treat.
The gastronomy of Madagascar is rich and diversified, and Mofo gasy is a perfect ambassador. Whether you eat it alone or accompanied, it is certain that this little Malagasy bread will seduce you with its simplicity and authenticity. Take advantage of this recipe to discover a facet of Malagasy cuisine and bring an exotic touch to your breakfast.
Comment (0)