Are you looking for a dish that is tender, flavorful, and rich in history? Let yourself be charmed by varanga, this delicious shredded beef that will surely delight your taste buds.
Varanga, made from minced zebu fillet, dates back to the reign of the great sovereign Ralambo, around the 1580s. At that time, preparing this refined dish took two days and one night, with slow and patient cooking in clay pots over a wood fire, called “Afo Kitay.” This task was a family ritual: the men cooked the meat while the women carefully shredded it. Today, this dish is enjoyed by everyone for its tenderness and slightly fatty taste, pleasing both young and old alike. Once reserved for special occasions and royal feasts such as weddings, “Fandroana,” or the Malagasy national holiday, varanga has stood the test of time and is now accessible to all, perfect for a tasty lunch or dinner anytime.
Want to try this specialty at home? Nothing could be easier! With simple ingredients that are easy to find in markets at affordable prices, you can recreate the magic of varanga in your own kitchen. For cooking, use the oven for added simplicity: roast the shredded meat with garlic and sautéed onions at 200°C (392°F) for 10 to 20 minutes, and it’s ready! Serve it hot with white or red rice, a rougail, and a broth with brèdes or ginger.
Don’t wait any longer to taste this traditional dish that has crossed the centuries. Here is the recipe to get you started:
Ingredients:
– 1 kg of beef for stew, cut into cubes
– 50 cl of water or more to cook the meat
– 4 tablespoons of vegetable oil
– 2 onions
– 1 clove of garlic
– Salt and pepper
Preparation:
1. Put the pieces of meat in a pot with a little water and salt.
2. Let it simmer over medium heat until the water has completely evaporated.
3. Peel and chop the onions, peel and chop the garlic.
4. Remove the meat from the pot and shred it with two forks.
5. Put the pot back on the heat, add the oil, heat it up, then add the onions and garlic.Sweat the onions and garlic before adding the shredded meat, then season with salt and pepper.
6. Let it simmer for 5 to 10 minutes over low heat, stirring occasionally.
