This delicious green peppercorn cream sauce will complement any steak or grilled meat. 

Ingredients:

• 1 teaspoon olive oil
• 1 tablespoon minced shallots
• 2 tablespoons of Madagascar green peppercorns ( available on MyTSIRO.com) 
• 2 tablespoons of butter.
• 2 tablespoons of brandy, preferably Cognac
• 2 teaspoons all-purpose flour
• 1 cup beef broth, preferably homemade
• ½ cup heavy cream
• Salt, to taste

Directions:

1) Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.

2) Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.

3) Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.

4) Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, duck breast,  pork chops or roast chicken.

This recipe is courtesy of Iangotiana , a Malagasy chef based in Montréal & owner of Tia Sakafo private catering.  

You will need to taste this famous Malagasy culinary at least once in your life. This is one of the most appreciated Malagasy traditional dishes and a component of the seven royal dishes.

Preparation: 20 minutes
Cooking: 2 hours

Ingredients (serves 4):

• 200g of MyTSIRO ground cassava leaves
• Pork meat  ( pork shoulder is ideal ) cut in large chunks  500g
• One garlic clove (chopped)
• Vegetable oil 75ml
• 150ml coconut milk
• Water
• Salt
• Sugar 1 teaspoon

Preparation:

The day before: In a large bowl, rehydrate the ravitoto (overnight) by adding about 1l of water

1. Cut the pork into pieces
2. Heat a pan with a tablespoon of oil. Saute meat until it is lightly browned
3. Add the chopped garlic, salt and mix and cook for 2 minutes.
4. Add the hydrated ravitoto and 1l of water, sugar, oil and the coconut milk
5. Simmer over low heat until the meat is very tender. Feel free to add water if needed.
6. The dish is ready when the water has evaporated and the meat is tender.
7. The stewed preparation is served with rice and tomato rougail as main course. The combination is a reminder of the colors of the Malagasy national flag: white, red and green. Enjoy!

Preparation: 20 minutes
Cooking: 4 hours ( in slow cooker / crock pot )

Ingredients (serves 4):

• 200g of MyTSIRO dried bambara beans
• 2 pounds pork shoulder, cut into 6 large chunks
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• A half clove of garlic mashed
• Salt 
• Black Pepper or Madagascar Wild Pepper
• Water

Preparation:

1. The day before: Soak the dried bambara beans in 4 volumes of water overnight and drain before use.
2. In a large skillet over medium-high heat, brown the meat in the oil. Season with salt and pepper. Transfer to the slow cooker.
3. In the same skillet over medium heat, brown the onions and garlic. Add oil if necessary. Transfer to the slow cooker.
4. Add the drained bambara beans to the slow cooker and add two cups of water.
5. Cover and cook until the meat is fork tender, about 4 hours with the cooker set to high or 6 hours with the cooker set to low ( duration may vary depending on your cooker) .  Adjust the seasoning with salt and pepper.

Serve with white rice and fresh grated carrot salad.