Hena Ritra

What we know so far

Hena ritra means "meat cooked dry" in Malagasy (ritra, dried out, like a lake with no water), and it is the Malagasy way with zebu: fatty beef in big cubes started in a dry pot with salt until it gives up its juice, cooked until that juice has gone, then browned in its own fat with garlic, ginger and onion, and often finished with tomato, Madagascar curry and water that is simmered off again until only the meat and its fat remain. There is no sauce at the end; the sticky browned juices coat the cubes. It is eaten with plain rice and rougail tomate, and the technique is used on pork and duck too.

The draft was written from 3 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting