Latest Cuisine of Madagascar Stories
By Ed Stoddard ANTANANARIVO -- Most tourists come to Madagascar for its unique wildlife, but the big island off the east coast of Africa has another little-known attraction: food. "The foie gras is the speciality of my chef," says the youthful proprietor of Ku De Ta, one of a handful of French restaurants in the Malagasy capital, as he points to a menu boasting a mouth-watering selection including escargots and frogs' legs. Served in small portions on thin wafers of bread, the fattened duck...
- The navel or umbilicus.
- In Greek archaeology: A central boss, as on a shield, a bowl, etc.
- A sacred stone in the temple of Apollo at Delphi, believed by the Greeks to mark the 'navel' or exact center-point of the earth.