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A Guide to Traditional Malagasy Cakes and Desserts by Mofogasy Ramanonaka

A Guide to Traditional Malagasy Cakes and Desserts by Mofogasy Ramanonaka

Malagasy Sweets: Mofo Gasy and Ramanonaka

Mofogasy and Ramanonaka are traditional Malagasy dishes made from rice flour left to rest overnight and then cooked over a wood fire in a mold.

Savory snacks: Ramanonaka’s salty pastries

The “Ramananoka” is a salty version and can be served with other salty dishes like “kitoza” and sausages. It’s often eaten as a snack but can also be enjoyed for breakfast. This dish is typically Malagasy and is widely available throughout the island.

Mofogasy: Sweet cakes for your desserts and breakfast

The mofogasy are sweet treats often enjoyed in Malagasy households for breakfast. They are made with a mix of rice flour and sugar, with flavors like vanilla, chocolate, or coconut added to enhance the taste. Usually served with tea, coffee, or hot chocolate, these treats are prepared early in the morning by vendors before being sold to families. Most Malagasy homes start their day with a serving of mofogasy alongside their morning beverage.

Preparing the Mofogasy and Ramanonaka dish

To make *mofogasy*, you need rice flour, sugar, baker’s yeast, water, and oil. Start by mixing the sugar and flour in a bowl. Then dissolve the yeast in warm water and gradually pour it into the mixture while stirring to form a liquid batter. Cover the batter and let it rest for at least 8 hours or preferably overnight. After resting, mix the batter well and brush oil onto the mold before pouring in the batter. Cook for about a minute on high heat, then flip the *mofo* to brown the other side. Once cooked, serve with a hot drink.

Inside the Jungle:

To make ramanonaka, mix sugar and yeast in warm water and let it sit for a few minutes. Then, combine rice flour, rice semolina, and salt. Add the yeast mixture to the dough and let it ferment for a few hours. Heat a greased pan, pour the batter slowly, and cook until golden brown on both sides. Serve hot.

This simple recipe requires basic ingredients like rice semolina, rice flour, yeast, sugar, and salt. The preparation involves mixing the wet and dry ingredients to form a batter that ferments before cooking.

Ramanonaka is best served fresh and hot from the pan to enjoy its soft texture with crispy edges. It’s a delightful dish suitable for breakfast or as a snack throughout the day.

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