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