Malagasy recipe
How to make Lasary
All of Madagascar; the word is said to come from the north
In the highlands, lasary is a crunchy salad of green beans, cabbage, carrot and onion in a vinegar dressing, served with rice or stuffed into a baguette. On the coast the same word is used for spicy fruit pickles.
Ingredients
- 200 g green beans, cut into short pieces
- 2 carrots, cut into thin sticks
- A quarter of a white cabbage, finely shredded
- 1 small onion, thinly sliced
- 3 tablespoons white vinegar
- 3 tablespoons oil
- Salt and pepper; a little chilli if you like
Method
- Boil the green beans and carrots in salted water for 3 to 4 minutes so they stay crunchy, then cool them in cold water and drain well.
- Mix them in a bowl with the cabbage and onion.
- Whisk the vinegar, oil, salt, pepper and chilli together and pour over the vegetables.
- Stir well and leave for at least 15 minutes before serving with rice, grilled meat or in a baguette.
Made it at home? Tick it off and it goes into your kitchen passport.
Lasary is one of the most common baguette fillings in Madagascar, a mix of French bread and Malagasy taste.
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