It’s May, so off to Madagascar we go.
Lunch in Madagascar is on Sunday 21 May. Apart from Lauren and Will and the kids, we’ll also have Will’s parents (Viv and Bill) and my friend Jan. Jan and I worked in our very first job together as fresh-faced 17 year olds, and have recently reconnected. I cannot believe that 40 years have gone by, but we have been able to catch up as if it was only 40 days. It’s been wonderful.
Our menu is looking great – peanut soup, curried beans, shredded roast beef, vanilla bean fruity clafouti are just some of the choices. I’ve never made a clafouti before, but it looks easy enough.
Our primary tipple will be Madagascar Sour, which contains rum, lime juice, vanilla liqueur and vanilla syrup. I thought that vanilla liqueur would be the hardest of these ingredients to source, but a trip to good old Uncle Dan’s saw me come out with vanilla Galliano. It’s the vanilla syrup that is proving difficult to get. With none to be seen in any local shops, and my refusal to order it online and pay $16 for delivery, I’m going to have to get creative.
And some interesting facts about Madagascar? We know that it is one of the world’s main suppliers of quality vanilla, but it also supplies the world with cloves. And it provides half the world’s supply of sapphires. Who’d have thought?
Oddly enough, Madagascar was settled by Asians (from Borneo) before it was settled by mainland Africans, and its ecology is truly unique. Lemurs are found only in Madagascar, and a huge percentage of wildlife and plant species are unique to Madagascar. And it has the third largest coral reef system in the world.
Madagascar sounds both amazing and intriguing. I think I might have to add it to my travel wish list.
The Madagascar factsheet and placemat are attached below. The factsheet is only two pages this time – I could not find any famous people from Madagascar. It’s obviously all about the vanilla and the lemurs!