For Madagascar, I made a fairly simple dish called mofo sakay. It's a very popular street food made of greens and veggies mixed into a batter and deep fried.
The batter is made of flour mixed with baking soda, chopped spinach, tomato, onion, chilis, and salt and pepper.
Enough water is then added to make it loose enough to drop spoonfuls of the batter into oil.
Once in the oil, the fry for a few minutes until cooked all the way through and are nice and crispy and golden brown all over.
The only time I've ever had tomato in a fried food is fried green tomatoes, so frying regular tomato was definitely a first. But everything fried up nice and crispy!
I served these with a ketchup that I got over the summer, that I couldn't think of many uses for. It doesn't actually taste like ketchup, more of a curry sauce, so it worked perfectly with the ingredients in these fritters.
These fritters reminded me of Indian pakora, which makes sense as Malagasy cuisine, like that of many other east African countries, was influenced by trade with India and the Middle East. The term mofo sakay actually translates to "spicy bread." There are many different types of mofo (fried bread) eaten as street food in Madagascar, both sweet and savory. This one seemed the most interesting out of the bunch, and the closest to an actual meal.
Recipes Used: Mofo sakay
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