On the African island of Madagascar, consumable green verdant vegetables flourish, loaning themselves pleasantly to what is most likely the nation’s national dish: Romazava. Accessible meat and poultry, similar to chicken or the locally predominant steers zebu, supplement the dish and make a one-course dinner. Chilies and ginger give the dish some kick, and the zesty dish that outcomes is an extraordinary thwart to Madagascar’s tropical climate.
- 2 Tbs canola oil
- 2 lb beef chuck, cut into about 2 inch pieces
- 1 pork loin chop, cut into about inch-and-a-half pieces
- 1 chicken breast, cut into about inch-and-a-half pieces
- 1 14.5 ounce can diced tomatoes
- 2 cups chicken or beef stock
- 1/2 large yellow onion, sliced
- 5 cloves garlic, sliced
- one 2 1/2 inch piece of ginger, peeled and sliced
- 3 serrano chilies, diced
- 1 bunch mustard greens, shredded
- 1 bunch arugula leaves
- 1 bunch spinach leaves
Arm yourselves with persistence to deal with the spinach. Just utilize the leaves, expel all branches. It regards wash them. Focus on what number of flowers are included. 50 to 60 are adequate, throw the rest and branches to the wastebin.
Wash the meat. Slice to 8 inch pieces. Shred the onions. Peel the ginger and cut in little pieces. Peel the garlic and cut in pieces. Cut the tomatoes in dice. In an extensive pot (3+ gallons) warm the oil. Toss in the onions. Include ginger, tomatoes, green pepper, salt and pepper. Let cook 10 minutes. Include 1.5 gallons of water and heat to the point of boiling on a major fire, secured pot. When it bubbles to soup, present the greens. On the off chance that the greens won’t go in, include a few and as the volume diminishes include more. Give it a chance to bubble around 1 to 1/2 hours. It is prepared. Present with a lot of cooked rice. Suffocate the rice under the soup and clears out.