Malagasy Montasù

Ingredients

In the Malagasy adaptation of Montasù, we replace some of the original Corsican ingredients with those commonly found in Malagasy cuisine. Instead of using wheat flour, we use grated cassava, a staple ingredient in Madagascar. Additionally, we incorporate coconut milk to enhance the dish's creaminess and add a touch of tropical flavor. These modifications give the Malagasy Montasù its unique taste and texture, making it a beloved dish in Malagasy households. We alse have the original recipe for Montasù, so you can check it out.

• 2 cups (300g) grated cassava 2 cups (300g) grated cassava
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 2g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the grated cassava, chopped onion, minced garlic, grated ginger, turmeric, cumin, coriander, salt, and black pepper. Mix well.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the cassava mixture and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the coconut milk and continue cooking for another 5 minutes, until the mixture thickens slightly.
5. 5.
   Transfer the mixture to the greased baking dish and spread it evenly.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cassava — Make sure to grate the cassava finely to achieve the desired texture in the Montasù.
• Coconut milk — Use full-fat coconut milk for a rich and creamy taste.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or a finely chopped chili pepper to the cassava mixture.
• Serve the Montasù with a side of tomato chutney or a fresh green salad for a complete meal.
• Leftover Montasù can be refrigerated and reheated in the oven for a delicious snack or breakfast.

Serving advice

Serve the Malagasy Montasù warm as a main dish or as a side dish alongside other Malagasy delicacies. Garnish with fresh herbs, such as cilantro or parsley, for an extra burst of flavor.

Presentation advice

Present the Montasù on a platter, allowing the golden brown crust to be visible. Sprinkle some additional spices, such as turmeric or cumin, on top for an appealing touch. Serve with colorful side dishes to create an enticing and vibrant plate.