Madagascar • Africa • easy • 60 mins
Madagascar Mofo Gasy
Description
Mofo Gasy, meaning ‘Malagasy bread’, is a traditional rice flour pancake that is often enjoyed as a breakfast item or snack in Madagascar. It is typically cooked in a special mold and is cherished for its slightly sweet flavor and soft texture, reflecting the island’s agricultural heritage and the importance of rice in Malagasy culture.
Ingredients
- 2 cups rice flour
- 1 cup sugar
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, combine the rice flour, sugar, baking powder, and salt. Mix well.
- Gradually add the coconut milk and water to the dry ingredients, stirring until the batter is smooth. If using, add the vanilla extract.
- Let the batter rest for about 30 minutes.
- Preheat a non-stick pan or a traditional Mofo Gasy mold over medium heat.
- Grease the mold lightly with oil or butter.
- Pour a ladleful of batter into each mold, filling them halfway.
- Cook for about 5-7 minutes or until the edges start to brown and the tops are set.
- Carefully remove the pancakes and repeat the process with the remaining batter.
- Serve warm, optionally with additional coconut milk or sugar on top.
Nutritional Information
Calories: 200 per serving
Servings: 4
Dietary: gluten-free, vegetarian
⚠️ Allergens: coconut
Health Benefits
Mofo Gasy is a gluten-free dish that provides energy from carbohydrates, primarily sourced from rice flour and sugar. The inclusion of coconut milk adds healthy fats and essential nutrients like manganese and copper, promoting heart health and supporting metabolism. As a vegetarian option, it aligns with dietary preferences while offering a delicious way to enjoy traditional Malagasy flavors. Additionally, this dish can be a comfort food that fosters cultural connection and community well-being.
Cultural Significance
Mofo Gasy is a staple in Malagasy cuisine, often enjoyed during family gatherings and celebrations. It represents the agricultural practices of the island, particularly the cultivation of rice and coconuts, which are integral to the local diet and economy.
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