Akoho Misy Sakamalao
Akoho Misy Sakamalao (ah-KOO-oo MEE-see sah-kah-mah-LAH-oo)
Chicken with Ginger
Bone-in chicken pieces braised with abundant fresh ginger, garlic, and tomatoes in a light, aromatic broth that is pure comfort.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: sliced ginger, lime wedge
Accompaniments: steamed white rice
Instructions
-
1
Season chicken with salt, pepper, and lime juice.
-
2
Brown chicken in oil on all sides. Remove.
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3
Sauté onion, garlic, and ginger 3 min.
-
4
Add tomatoes, cook until soft.
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5
Return chicken, add water. Simmer covered 30 min.
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6
Serve with the gingery broth ladled over rice.
Did You Know?
Ginger is called "sakamalao" in Malagasy and is valued both as a cooking ingredient and traditional medicine for colds and stomach ailments.
Chef's Notes
Equipment Tips
- large pot or Dutch oven
- wooden spoon
- sharp knife
Garnishing
sliced ginger, lime wedge
Accompaniments
steamed white rice
The Story Behind Akoho Misy Sakamalao
Ginger is one of the oldest cultivated spices in Madagascar, brought by the original Austronesian settlers. This simple chicken preparation showcases ginger as the star ingredient, a practice that connects Malagasy cooking to its Indonesian and Malaysian roots.
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