Madagascar – Varenga

by Marko Judia

Varenga is a traditional meat dish originating from Madagascar. Meat is mixed with salt, garlic and white onions, simmered and shredded over medium heat.

Madagascar is an island located on the western part of the African continent. It is in the Indian ocean. Most of the visitors take a tour to the island through airplanes, as there are no spotted boats nowadays launching through the ocean to Madagascar island.

Many of the Madagascar inhabitants prefer vegetables for daily meal, therefore it sometimes rare to find meat dishes as wide as it may seem, except in the restaurants. Welcome as we prepare this simple taste and nutritious cuisine from Madagascar.

Prepare the followings

• 1 kg boneless beef
• water
• 1 Tbsp salt
• 2 cloves garlic
• 1 white onion

Cooking

• Clean meat, be sure to remove any bone found. Cut into smaller pieces about 2 inches.
• Mince garlic and chop onion.
• Marinate meat with salt, onion pieces, garlic and water.
• Put the mix into the boiling pot, cover top and boil for 5 minutes with high heat, then lower to low heat, cook for about 1 hour and 30 minutes.
• Check for meat tenderness and that it falls apart.
• Preheat oven to 400 degree Fahrenheit.
• Meat was then put into a greased glass baking dish, added with cooking liquid then baked for 30-40 minutes.
• Meat change into brownish and crispy means it’s ready, enjoy with white rice as a recommended side dish.
• Eat together with your family members and friends.