Malagasy Gastronomy : The Varanga, typical dish of traditional festivals
Malagasy gastronomy is full of culinary treasures, and among these, “varanga” stands out as a tasty and little-known specialty. After the famous "Ravitoto sy anakisoa", the varanga deserves to be highlighted. What a dish, although less known, is a real delight for lovers of tender and tasty meat. Prepared with minced zebu fillet, Varanga is a must for Malagasy gastronomy that will delight your taste buds.
Ingredients for Varanga :
- 1 kg of beef
- 4 tablespoons of vegetable oil
- 4 onions
- 1 clove garlic
- Sel, pepper
- Eau
Varanga Preparation :
- Meat preparation :
- Cut the meat into pieces and place them in a saucepan. Cover with water.
- Add salt and cook over medium heat until the water evaporates..
- Preparation of aromatics :
- During this time, peel and slice the onions, then puree the garlic.
- Shredded meat :
- Remove the meat from the pan and shred it, removing the fibers from the cooked meat one by one..
- Final cooking :
- Return the pan to the heat and heat the oil.
- Sweat the onions in the pan, then add the garlic.
- Add the shredded meat to the onions and garlic, and season to your taste.
- Let it cook for 5 to 10 minutes, stirring occasionally.
Serve the varanga hot, accompanied by white rice and rougail, without forgetting the traditional “ro mazava”. For an even tastier variation, you can add vegetables and various spices.
A little history
Varanga is a dish that dates back to the time of King Ralambo. At this time, it was considered a source of great pride to prepare this carbohydrate-rich dish. The traditional method was to simmer the meat with oil and salt for two days and one night, using a wood fire ("wood fire") and a large earthenware pot. This process was mainly entrusted to women, which took hours to shred the meat.
The varanga was reserved for festive occasions, especially during Fandroana on the Central Highlands. Nowadays, although the preparation method has evolved, this dish remains a symbol of the cultural and gastronomic wealth of Madagascar.
Essential dish of Malagasy Gastronomy
As a typical dish of Malagasy gastronomy, varanga stands out for its simplicity and unique taste. The choice of ingredients, notably the zebu fillet, and the cooking method which produces extremely tender and tasty meat, make it an exceptional dish. Besides, the possibility of adding vegetables and spices allows you to vary the pleasures and adapt to everyone’s tastes.
Varanga is much more than just a meat dish ; it is a real immersion in the culinary tradition of Malagasy gastronomy. Whether for a festive meal or to discover the flavors of Madagascar, the varanga is a choice that never disappoints. Explore the richness of Malagasy gastronomy by preparing this delicious dish and sharing it with your loved ones.
