Naga-style Ramanonaka

Ingredients

In the Naga-style adaptation of Ramanonaka, we incorporate the distinct flavors of Naga cuisine by adding Naga chili peppers, ginger, garlic, and a blend of Naga spices. These additions infuse the dish with a fiery heat and aromatic complexity that sets it apart from the original Malagasy version. We alse have the original recipe for Ramanonaka, so you can check it out.

• 500g (1.1 lb) boneless chicken or pork, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 Naga chili peppers, finely chopped 2 Naga chili peppers, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic, grated ginger, and chopped Naga chili peppers. Cook for another minute.
4. 4.
   Add the diced tomatoes and cook until they soften.
5. 5.
   In a small bowl, combine the turmeric powder, cumin powder, coriander powder, paprika, and salt. Mix well.
6. 6.
   Add the spice mixture to the pan and cook for a minute, stirring continuously.
7. 7.
   Add the chicken or pork pieces to the pan and cook until they are browned on all sides.
8. 8.
   Pour in the chicken or vegetable broth and bring to a simmer.
9. 9.
   Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes or until the meat is tender and cooked through.
10. 10.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Naga chili peppers — Handle with caution as they are extremely spicy. Adjust the quantity according to your spice tolerance.
• Naga spices — If you can't find Naga spice blends, you can substitute with a combination of cayenne pepper, black pepper, and a pinch of cinnamon for a similar flavor profile.

Tips & Tricks

• For an extra kick of heat, add more Naga chili peppers or sprinkle some Naga chili powder on top before serving.
• Adjust the spice levels according to your preference by reducing or increasing the amount of Naga chili peppers.
• Serve with steamed rice or traditional Naga flatbreads like Akini or Anishi for an authentic experience.
• Marinating the meat in the spice mixture for a few hours before cooking can enhance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Naga-style Ramanonaka hot, garnished with fresh coriander leaves. Accompany it with steamed rice or Naga flatbreads for a complete and satisfying meal.

Presentation advice

Present the Naga-style Ramanonaka in a vibrant serving dish, allowing the rich red color of the sauce to shine through. Garnish with a sprinkle of freshly chopped coriander leaves for a pop of green.