Book of Days Tales

Today the people of Madagascar celebrate the nation’s formal separation from colonial rule by France in 1960.  The country and the island have always fascinated me for all manner of reasons (and, no, I have not seen the dopey CG movie of the same name).  Ever since I saw Madagascar on maps of the world on walls in my elementary classrooms I knew without having to be told that the island had separated from the African mainland at some point in geological history.  It’s just so obvious.  Madagascar with its big bump on the western coast looks as if it exactly matches a big bite taken out of the mainland’s southeast coast like a jigsaw puzzle piece.  It’s actually a bit more complicated than that. Madagascar was part of the west coast of India when it separated from Africa as the supercontinent Gondwana was splitting up, and then Madagascar broke off from India as India journeyed north to crash into Eurasia (click on the graphic above).  Because of this early separation from continental territories about 88 million years ago, Madagascar is a treasure trove of flora and fauna: 90% of its plant and animal species are unique to the island.  Culturally it has a fascinating layered history as wave upon wave of immigrants arrived from first the Indonesian archipelago, then from Asia, Africa, and Europe. The main language of the island is Malagasy, related to several modern languages of Borneo (where the first settlers most likely originated), and unrelated to mainland African languages.

Madagascar’s complex immigration and political history coupled with its extraordinary biodiversity has led to a kaleidoscopic cuisine.  Rice is the staple, and a typical meal consists of large quantities of rice (vary) plus a flavoring side dish (laoka).  Choosing one recipe is another case of me being spoilt for choice.  I settled on an absolute favorite of mine — Akoho sy Sauce Poivre Vert (chicken in green peppercorn sauce).  Even the name blends Malagasy and French.  I tend to go overboard on the peppercorns because I love them so much, and they leave a lustrous warm aftertaste. You can get peppercorns in brine in good gourmet stores or online.  DO NOT use dried.  Naturally this is to be served with plain boiled rice.

Akoho sy Sauce Poivre Vert

Ingredients

2 lbs (1 kg) chicken (drumsticks, thighs, and breasts)
¼ cup (55 gm) butter
¼ cup (30 gm) flour
2 cups (470 ml) milk,
salt
fresh green peppercorns

Instructions

Lightly salt and pepper the chicken, then grill it over wood or charcoal until cooked (use the broiler if you have to).

In a saucepan over medium heat, melt the butter then stir in the flour and let it cook, stirring often, until the mixture begins to brown.

Add the milk a little at a time, and whisk to make a thick sauce.

As the sauce begins to thicken, add in salt and peppercorns to taste. Stir in the chicken and let everything heat through.

Serve hot over rice.

Serves 4