Another recipe Wednesday means another Wednesday to wet your taste buds and there is definitely something sweet on the menu today.
Our destination this week takes us to the largest island in African and fourth in the world, Madagascar. It is truly a place to behold. Thinking of white sand, unpolluted water, untapped beaches, then yes, you are thinking of the right place. To see more of and explore this wonderful island, click here.
The cuisine of Madagascar is a mix of continents; from South East Asia to Africa, India to Europe, there is a dish that represent the people who settled on the island around 100 CE.
This week, our pallets are going to be watering over a Malagasy cake (I have been blessed to be in a generation of sweet teeth).
If you like to try new things like I do, whip up your baking utensils and let’s get to work!
Total time: 25 minutes
2 cups of milk
1 vanilla pod
4 tbsp granulated sugar
1 pinch, nutmeg, grated
1 pinch, clove, crushed
5 tbsp, tapioca
2 tbsp, cream
4 bananas, very mature
½ ounce butter
In a pan, mix the milk, nutmeg, vanilla, sugar and clove and bring to boil.
Remove from heat and add the tapioca, placing it back on low heat. Allow to cook for about ten minutes, using a wooden spoon to stir.
Preheat oven to 350 degrees F.
Remove the pan from the fire, taking out the vanilla pod and add the cream.
Crush the bananas with a fork and add it into the tapioca mix.
Butter a cake pan.
Add the eggs (one after the other) into the tapioca mix, which has been poured into the cake pan and mix.
Put it in the oven for about fifteen minutes.
Serve hot in pan.
Recipe credit: food.com
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