Hello folks!

Another foodie Friday means another Weekend to wet your taste buds and there is definitely something sweet on the menu today.

Our destination this week takes is 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 represents 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 as I do, whip up your baking utensils and let’s get to work!


Total time: 25 minutes

Servings: 4


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

4 eggs


In a pan, mix the milk, nutmeg, vanilla, sugar and clove and bring to boil.

grated nutmeg

Patty Nguyen Photography

crushed cloves


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.

vanilla pod

Crush the bananas with a fork and add it into the tapioca mix.

mature banana


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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Michael Alvin

Michael Alvin

Creative Writer
Michael Alvin is a lawyer and a UNESCO certified journalist. At Afro Tourism, he blends creativity with his training in telling moving stories about his personal experience on his various trips across Africa.
Michael Alvin
Michael Alvin
Michael Alvin

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