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February 15th Recipes Start Here
Feb 15th Podcast
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Become a Culinary Explorer
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*Note: Emmanuel Laroche’s Interview was recorded prior to the devastating cyclones impacting Madagascar on Jan 31st and Feb 10th. causing widespread flooding, loss of life and displacement across the island. Our hearts are with the Malagasy people during this difficult time. While we celebrate the islands rich culinary heritage in this episode, we encourage listeners to support the recovery efforts as the community comes together to heal.
For more ways to help: Contact United Nations Emergency Assistance
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Imagine transforming your dream vacation into an unforgettable sensory adventure. We’ve explored travelogues and unearthed a destination beyond imagination: Madagascar – the Red Island; boasting unparalleled wildlife, rich cultural traditions, and a cuisine as unique as its biodiversity.
Journeying through Madagascar is like indulging in a tasting menu, where every bite reveals layers of history, people, and flavors, from Austronesian roots to African, Arab, and European influences.
Then, join us for an inspiring chat with Emmanuel Laroche about his upcoming book, “A Taste of Madagascar: Culinary Riches of the Red Island” (releasing February 17th). It blends captivating stories, cultural history, and more recipes to guide your own Red Island explorations.
Awaken your senses; body, mind, and spirit, and let’s embark on this flavorful quest!
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Emmanuel Laroche – Book Author
Award-winning author, born in Versailles, France, eventually earning him the American nickname: “Champagne Charlie.” His mother taught him to cook when he was six, starting with a simple yogurt cake, and moving on to Lorraine quiche, from the region where his mother grew up.
Photo Courtesy of Emmanuel Laroche
He married a woman who also loved to cook, and during the first four years of their marriage, they never ate the same dish twice! In 2018, Emmanuel launched a personal podcast called Flavors Unknown, featuring a series of conversations with trending and award-winning chefs, pastry chefs, and mixologists from around the United States.’
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A Taste of Madagascar – Culinary Riches of the Red Island
Courtesy of Emmanuel Laroche
A Taste of Madagascar: Culinary Riches of the Red Island takes you on a rare sensory journey of the island’s flavors. From the world-renowned vanilla beans to the endemic wild peppers, and more. Award-winning author and food podcaster Emmanuel Laroche unveils the island’s extraordinary food treasures. Discover the inspiring stories behind both legendary and little-known ingredients alongside the Malagasy farmers, artisans, and chefs who cultivate and transform them.
The book is available at Amazon, Barnes & Noble, and other fine bookstores across the US.
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A Taste of Madagascar Recipes
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Today, we’re excited to take you there through taste.
We’ll dive into three standout Madagascar-inspired recipes we’re curious about: the sophisticated “Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar,” the refreshing rum-infused cocktail “Apango,” and the poetic dessert “A Vail of Vanilla.” These dishes showcase island treasures like world-famous vanilla, spices, wild honey, cocoa, and even local caviar.
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Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar
A sophisticated appetizer.
Photo Courtesy of Emmanuel Laroche & Chef Michael Gulotta
About the Recipe: “Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar” by Chef Michael Gulotta is a sophisticated appetizer that highlights the fresh, briny flavors of oysters complemented by tropical and bold accents. This dish features broiled plump oysters topped with a breadcrumb and butter mixture flavored with passionfruit, pink peppercorn, and ginger. A spoonful of luxurious Rova caviar lends a burst of umami and a refined, salty finish. Chef Gulotta’s recipe is celebrated for its balance of flavors and textures, offering a modern, elegant twist on classic oyster preparations.
pdf for Copy of Recipe – Oysters with Passionfruit, Pink Peppercorn, and Rova Caviar
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Apango
A traditional cocktail.
Photo Courtesy of Emmanuel Laroche and Mixologist K-Mëc
pdf for Copy of Drink Recipe – Apango
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A Vail of Vanilla
A creative dessert.
Photo Courtesy of Emmanuel Laroche and Chef Elizabeth Falkner
About the Recipe: “A Vail of Vanilla” by Chef Elizabeth Falkner is a creative dessert recipe that showcases the delicate and aromatic qualities of vanilla in a modern, evocative presentation; evoking the layered depth of a “vail” (valley) through its composition. The dish features elements such as vanilla-infused oat mousse, sponge cake, and caramel with vanilla biscuit crumbs. Chef Falkner’s approach emphasizes the purity of vanilla flavor alongside a visually striking, textural composition, making this recipe a celebration of classic ingredients with an innovative, poetic twist.
pdf for Copy of Recipe – A Vail of Vanilla
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Gloria Goodtaste Inspired Recipes
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Madagascar Tomato and Onion Salad (Lasary Voatabia)
A traditional side dish – lasary voatabia, served with grilled meat.
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About the Recipe: This light, tangy salad is a beloved traditional side in Madagascar, often paired with grilled meats or rice for a refreshing contrast. It features ripe tomatoes, crisp slivers of onion, and a bright, vibrant flavor (with optional creative additions like tender zucchini and fresh parsley for extra texture). Finish with a simple drizzle of light vinegar-and-oil dressing; you’ll love its eye-catching presentation and zesty brightness.
Cook’s Note: I use De Nigris Rose′ Sweet Vinegar (which has a floral flavor)
Serves: 4
pdf for Copy of Recipe – Madagascar Tomato and Onion Salad (Lasary Voatabia)
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Coconut Milk Akoho sy Voanio (Chicken in Coconut Milk)
A classic coastal dish from Madagascar, reflecting the island’s Southeast Asian roots.
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About the Recipe: Akoho sy voanio is a comforting, creamy Madagascar staple that highlights coconut milk and ginger, drawing from the island’s Austronesian heritage. Mildly flavored and not inherently spicy, the gentle heat comes from an optional side condiment like sakay (chili relish) or a touch of chili paste. Tender chicken simmers in rich coconut sauce, then it’s served with steamed white rice and simple sides such as sliced bananas or a fresh salad for a satisfying, homey meal.
Inspired Recipe from Classic Madagascar Dish (Internet from authentic sources)
Serves: 4-6
pdf for Copy of Recipe – Coconut Milk Akoho sy Voanio (Chicken in Coconut Milk)
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Madagascar Simple Bonbon Coco
Popular sweet treats that highlight Madagascar’s coconut bounty.
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About the Recipe: Bonbon coco is a beloved Malagasy sweet treat made with simple, natural ingredients like fresh grated coconut, sugar, and a touch of condensed milk and salt for extra chewiness. This no-bake (or lightly cooked) candy is easy to prepare and bursting with tropical coconut flavor—perfect for sharing in communities or enjoying as a quick indulgence.
Cook’s Note: Traditional variations often use just coconut, sugar, and water, cooking the mixture until caramelized and sticky before forming candies. This version adds condensed milk for a creamier, chewier texture.
Yield: About 10
pdf for Copy of Recipe – Madagascar Simple Bonbon Coco
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