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<HTML5video type="youtube">Jr8jZiaHwfs</HTML5video>
== Video transcropt ==
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Mbola tsara,
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I am Marie Nathassa RAZAFIARISOA
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I am the manager of SOA SAKAFO GASY here in Sambava ..
0:00:06.534,0:00:08.534 .. in the SAVA region in northern Madagascar.
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So here we have all the ingredients for
do the Godrogodro.
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Godrogodro is our local culinary specialty that we have here in the north.
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Of course, we have other specialties like
the pakopako or others that we also make.
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For the Godrogodro, we need a flour
of rice which is pounded here.
0:00:35.412,0:00:39.363We need coconut, there, it's already grated.coco
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Later, I will show you how
we make for the grated;
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We need sugar
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We need vanilla to flavour, powder or pods.
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We need oil from here to induce the Marmite
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So here are the ingredients...
0:01:04.190,0:01:06.599the coco
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This is how we grate coco Malagasy style
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To grate the Coco at home, we do
like that, we grate it with the "Bouge".
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Now we are going to do the "tamberogno" in Malagasy or caramel in French with sugar.
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Add the sugar and heat to melt
and give the caramelised effect ...
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... which will later give the chocolaty colour of the godrododro
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It will take a few minutes to caramelise
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Now, we will pass the flour through a sieve
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to remove the debris or the parts not powdered to have the flour very soft.
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Because sometimes there are very hard parts that we remove...
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So, there, it starts to caramelise ...
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... and that's what we're going to give the godrogodro the brown colour.
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So that's how we get the grated coconut juice ...
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... that is mixed with hot water and mix well so that the juice comes out...
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At SOA SAKAFO GASY, we much prefer to
hire young women, who do not have work,
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like her and her...
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We do a first time then a second
times around 2l to 4l...
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So now we're gonna mix all the
ingredients
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we have the coconut juice,
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we have the sugar,
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we will have the caramel afterwards,
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we will add the vanilla and of course the flour.
0:06:57.211,0:07:04.460We make the sugar in "kapoaka" , we don't have the scale, ...
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1 and 1 not full.
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To have the brown color, we will put the caramel. It has to be well caramelised.
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A bit of vanilla
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A pinch of salt
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3 litre
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3.5 litre
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We put oil in it now,
put the rice flour!
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We will stir it like this, 15 minutes, to
have the dough for the godrogodro
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(adding oil.)..
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So, now we are at the end. It's starting to get very mushy. It will still take some time...
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It takes a lot of arm strength to
turn it until it is really sticky.
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Afterwards, as we do not use the electric oven and that we do in the traditional way,
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we put the coal above the pot afterwards. It will take a few more minutes...
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ummmm it's delicious...
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This is really a good result and the
perfect color for the godrogodro ...
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... not too white and not too black just brown as it should be
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It's perfect
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It takes a lot of strength,
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they say women are weak,
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but not, we are strong when we do this every day, as we do a lot of, ten per day,
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we are very strong
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we put oil so that it is
very smooth.
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Voilà !
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There, we already have one that is finished,
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well caramelised and chocolatey...
0:14:19.592,0:14:21.592 It's not with chocolate, it's caramel...
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We remove like this...
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That's how I cook without an electric oven, we use charcoal on the lid...
0:17:10.034,0:17:11.195Voila! 0:17:11.195,0:17:15.104Here is the famous godrogodro of Sambava, 0:17:15.104,0:17:17.134traditional ...
0:17:23.379,0:17:25.748and with natural products from Sambava. handmade, made by local women
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Go and get your plate and fork
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Papa, do we go to the beach after?
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It will rain
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It's beautiful!
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What are you doing Stephanie? I need the big knife.
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Can I?
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Don't eat much still, there is more and better to come
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There's still more...
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Give me another plate Stephanie
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Give me another plate, I said
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Eat quickly
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Mama Eloïque stays here or the rain comes
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Here
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It's big, it's very big
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And it tastes good
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I have a degree in this
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She has talent for it.
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The top degree?
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She does she does
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Yes, first
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Don't say like that :)
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Is it Godrigood?
0:20:41.111,0:20:45.034I can taste vanilla, coconut
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and it's very good
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it tastes very good
