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Madagascar

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Transcript

  • 1. LE Madagascar
    By: Teresa Halsey
    and Elizabeth Slepko
  • 2. Geography Facts
    FUN
    Betsiboka River
    Capital: Anta-nana-rivo
    (Anti-Chick-River)
    Fourth Largest Island In the World
    Betsiboka River: Red River
    Population is mostly from Indonesia
    Pirates are part of the national folklore
    Recently animated in a Children’s movie
  • 3. MoreFacts
    FUN
    Highest point: Maromokotro
    Lowest point: Coast 4, 828
    Also called: the Red Island
    Location: Indian Ocean, South East of Africa
  • 4. History
    Colonization: in the 1800’s France along with many other European countries moved to colonize Africa, after the Berlin Conference France was able to colonize Madagascar. There way of colonizing was assimilation. Today you can still find many French influences in Madagascar
  • 5. Daily Life in Madagascar
    Madagascar is one of the poorest countries in the world
    Most families live in homes lacking electricity, lighting, telephones, or RUNNING WATER
    Most people spend their time working
    Children help in the village markets
    Traditional ceremonies and music entertain people.
  • 6. Customs and Traditions
    Religion:
    52% Indigenous beliefs
    41% Christianity
    7% Islamic
    Arts:
    Textile and wood carvings
    jewelry
    Music:
    Influenced from Indonesia and African mainland
    STORY TIME
  • 7. Cuisine
    Rice is a substantial part of diet and is eaten with every meal
    Zebu (a cow) brought from Africa when settlers came to Madagascar
    Ranonapango, rice drink, only drink during dinner
    No courses, all food is served at the same time
    Most meals are simple
    Unlike the U.S. they do not eat bread
  • 8. Salady
    Pineapple, cored and cut into bite size chunksMango, slicedBanana, slicedStrawberries, halvedRaspberries1 can lychees***SYRUP***1/2 cup sugar1/3 cup water1 tablespoon lemon juice2 teaspoons vanilla extract 
    Directions:
    Drain syrup from lychees. Mix all fruits in large bowl. (amounts of fruit used are up to the chef, use whatever amount satisfies you) Chill. TO MAKE SYRUP: Bring water, sugar, and lemon juice to a boil, stirring constantly to dissolve sugar. Keep boiling and stirring for 2 min. Add vanilla extract. Pour hot syrup over fruit and chill. Serve in bowls, garnish with mint leaves.
    Key Words:
    Strawberries
    Sugar
    Lemon
    Vanilla
    Mango
    Translation:
    Fraises
    Sucre
    Citron
    Vanille
    Mango
  • 9. Kitoza
    This is one of the favorite foods of Malagasy. Dried beef is cut in strips and broiled over a charcoal fire. If you would like to make it, purchase round steak cut 1/4-inch thick. Cut the meat in pieces about 4 inches x 2 inches, thread the strips on a fine strong cord and hang the cord up as you would a small clothesline. The meat will become quite dry in a few hours. Put the strips over a charcoal brazier so that the meat dries to a crispness but does not burn. Remove the meat immediately from the fire as it crisps. This is a great delicacy in Madagascar. It is usually eaten with a watery cornmeal mush for breakfast.
  • 10. Sakay
     
    It’s a simple recipe, made in minutes especially with the use of a food processor – not authentic but works a treat.
     Ingredients
    50g/2oz Fresh Red Chillies, deseeded
    1 tbsp Ground Ginger (check ingredients label)
    2 Garlic Cloves, crushed
    Approx. 4 Tbsp Vegetable Oil
     
    Instructions
     
    1. Place all the ingredients in a food processor and pulse until it forms a coarse puree, adding a little more oil if necessary.
     
    2. To use Sakay: either add small amounts of Sakay to recipes during cooking or place in small bowls and serve as an accompaniment to dishes.