Beware, you are entering a world of explosively spicy flavors. In Madagascar, two trades thrive: grocery and medicine. And for good reason, chili reigns supreme in the markets, but it doesn’t come without consequences for the stomach.
Irresistibly fragrant, Malagasy chili comes in all forms: dried and crushed, or chopped with ginger, garlic, onion, and red tsiperifera pepper, all soaked in a mixture of water, oil, vinegar, and sometimes lemon juice. But be careful, while its aroma is enticing, its taste is reserved for the boldest. The Malagasy often invite foreigners to taste some of their most fiery peppers, such as pilo kely, as strong as the African pili-pili, or the legendary tsy lanin-dimilahy – “the one that five men couldn’t finish.” Sadistic preparers even go as far as mixing them together.
In every dish, chili sneaks in: from rice with greens to tomato achards, not to mention meatballs or fried sausages. The Malagasy love to play with these flavors, but it’s no surprise that Madagascar is also known for its numerous cases of stomach ulcers!
So, are you ready to take on the challenge of Malagasy chili and test your resistance to the spiciest flavors?
