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Latest Cuisine of Madagascar Stories

2006-07-13 08:00:00

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...


Word of the Day
glogg
  • Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar.
This word comes from the Swedish 'glogg,' which is an alteration of 'glodgat,' mulled (wine).
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