Holidays & Special Occasions
Akoho Sy Sakamalao
Ingredients
- 900g (2 lb) Chicken pieces, bone-in
- 5cm (2-inch) piece Fresh ginger, julienned
- 1 Onion, sliced
- 3 cloves Garlic, minced
- 30ml (2 tbsp) Vegetable oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 475ml (2 cups) Water
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides.
- Add the onion, garlic, and ginger, and cook until fragrant, about 5 minutes.
- Season with salt and pepper.
- Pour in the water, bring to a boil, then reduce to a simmer.
- Cover and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced and thickened.
- Serve hot as part of a celebratory spread.
Introduction: Akoho sy sakamalao, chicken generously simmered with fresh ginger, is a dish reserved for celebrations and honored guests in Malagasy households.
Cultural Background: The generous quantity of ginger marks it as a special preparation rather than an everyday chicken dish.
Tips: Cut the ginger into generous julienne strips rather than mincing it, as it should be visible and prominent in the finished dish.
Variations: A whole chicken jointed into pieces is traditional for large family gatherings.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently over low heat, covered, to keep the chicken moist.
Nutrition: Approx. 340 kcal, 30g protein, 5g carbohydrates, 22g fat per serving.
FAQs:
Q: Can this be made less gingery?
A: Yes, though the generous ginger is what distinguishes this dish from everyday chicken preparations; reduce to taste if preferred.
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