There's like 25 people here about sharing one goose yes it's incredible there's a honor to be here let's start we say manapua or eat on masa - ah today we're leaving Madagascar's capital of Antananarivo now we're heading south cutting through the Central Highlands into the countryside we are really in a typical village of Madagascar just a couple hours drive from the big city right along the country's main highway some family still live as they would have hundreds of years ago they are like saving the blood not throw it away and then that they can have like kind of blood cake I've had plenty of blood cake
I just didn't expect to see it here out here agriculture is life this could be a bowl of rice right here when it cooks up it's surprising the amount of work it actually takes some families may not have a lot sometimes people consider that airport one way of looking yes but in general they're quite to reach as well because they have everything that they want along the way we stumble upon one of the world's most expensive delicacies might be hard to mess up something this delicious yeah so finish up your rice banging and settle in today we're taking on country life in Madagascar I'll lose two today we're road tripping Madagascar style heading southbound from the capital fewer houses more fields and locals feeding rice this men back here as a whip I bet there's people here beating the rice I hope these are not correlated does he hit you it's for the zebu not for him oh thank goodness
I was worried about kind of the business practices here at this particular location but everything's okay can you show us your whip skills I fuck up on a moon appears every oh we arrived during the harvest season harvest activities include cutting stacking handling threshing cleaning and hauling right now these men are in the middle of one of those activities there it is the pieces go flying everywhere so they have this big tarp to collect it all so this is just the first part of the process they still have to get this hard shell off the outside of the rice it's surprising the amount of work it actually takes and what will they do with this they will save it in some place where you select rice season they can still feed the zebra with this okay these kind folks have invited us to their place and the woman of the house promises that there's some food in it for me if I can complete a challenge oh it's a one-legged chicken where's his leg first of all I see you're cooking some gorgeous food beyond that she said she has some chickens I believe she made an offer if I can catch a chicken then I can have that chicken what you think I should catch that one I'm a little more skilled than that I think I'm kind of a master chicken catcher are you after a Latina limit on zakat Sara Lee Ibaka with MA simcha the reason yeah this one then up there okay first of all to catch the chicken you must think like the chicken you must be stealthy you must sneak up on the cheek I mean uh okay okay whoa look at this it's like a petting zoo okay
I think I'm giving up on catching the chicken this is like a fairy tale I've got two cows over here little poopy look at this big guy over here mr. Lincoln this home feels like it was peeled from the page of a fairy tale it's not just our cameras these highlands are vibrant saturated with color and picturesque scenery there's not much more you could ask for except maybe a snack mm-hmm is deep-fried Breton check it out you can kind of see there was a baguette inside and then they battered the baguette and fried it that's awesome hmm no chewy little oily love it awesome who is the cook of that who made that machito so good very good have you thought about opening a restaurant if there were some what we're gonna buy why not mmm that's a good answer right now the ladies are preparing a midday snack for the men working the fields she's also made this this it looks like Indian for Cora just some fried vegetable oh my gosh check it out I'm gonna break it open looks like some green onion orange I might be carrot you love this one being sorry it's fresh vegetable man all right let's try that mmm it tastes like something like broccoli in there - mmmm I feel she is asking like how did he think about the Monocacy food mmm yeah delicious it's very generous of them trying to offer us some food here in self-taught 30 miles from antananarivo city about a one-hour drive through winding hills will bring you here locally owned and run fragra Daytona a restaurant specializing in foie gras with nearby production farms and the last place
I expected to find in the middle of Madagascar man you must eat so much flora every day right yeah he need to test if it's like the good one first before to serve it nice I was half joking but that's really cool here too one of the most expensive cuts in the world it's usually $50 per pound it could be duck or goose liver called foie gras is it duck or goose kinda sucky yeah back it was a duck what is the cost of everything right here those two liver that it will cost 45,000 rere that's 12 US dollars what kind of people are coming here the citizen from the capital in a high season of well Granite State mmm they can kill 200 or even up to free under attack every day in a country where most locals will opt for a hearty rice based meal for under $1 the luxurious foie gras left over by the French nearly 60 years ago definitely stands out as a unique food the preparation of foie gras
here is simple slice into smaller pieces seasoned with salt and pepper and saute in oil wow look at this thing all the fats are kind of coming out bubbling up what a treat I like your flower head let's cool when it turns a big golden brown plate garnish and eat so first of all I'm a little nervous because we have the chef by the way he's 17 years old I could hardly function when I was 17 so this kids cooking foie gras that's pretty damn good I'm gonna cut some right here can we just try to play an old foie gras first let's go for it that is delicious I like that it's very more like kind of thinly sliced because sometimes you get like a thick piece of foie gras in it so I get a little too fatty and like jiggly but this has kind of firm parts on the outside where it's been fried and then soft on the inside I'm gonna try a little bit more so usually people are ordering much smaller size than this right but it's still this whole thing under 15 bucks
yes that's unreal if you went to a restaurant in New York that had like a high quality foie gras at a restaurant they would give you maybe this amount for 40 50 dollars now I can enjoy it much more right here in that price do you camera guys want some do that no should do the thing where you shake the camera no yeah okay good as we continue down the same highway we arrive at our final destination a modest complex of small homes housing 25 family members who we will be joining for dinner this evening now that we've had foie gras from a duck we're about to embark on a mission to eat the cousin of the duck the goose this family behind us had they ever seen a foreigner before right now we are like really in a typical village of Madagascar so maybe they can see some car passing but like really seen foreigner people like in one meters that is something gonna be exceptional for them for today I don't know what's gonna happen we're gonna go down there meet them say hello and eat some goose let's do it sir yes thank you so much yaniv and ruin man yonder wooden everything is sir we're gonna have some goofs today are you excited for this goose if I'm what's inside of you me too what is the best part of the goose
I have one of the deer Fox minimally decent in that you know normally we're supposed to serve it to the guests but if it's okay for you then he wanna have the bomb it was the goose but yes if you like somebody you can have some but before we get to the goose joel gives me a tour of the central Malagasy homes I hear pig in the house I love this house already I want to pig in my house let's go let's go meet the pink hey hey piggy hi so here is the place where they are cooking but it's at the same time as well the place where everybody eat this is where the fire goes they've got some kindling here and then just some utensils on the shop over here and that's it and you can see like these walls are caked in black soot I don't know how you cook in here without getting asthma or something these are their beautiful self built clay houses and this is their backyard the family grows more than enough rice to feed themselves selling the surplus to buy any necessities like cooking oil or salt everyone seems really happy
I don't know yeah it's just like the way point of view of people in the capital like yeah poor them but I'm telling you they're really happy to be down here but of course there are happy as well if there's some of their kids will move to the chemical or the bigger city but they can bring some new things to the village as well families like this may not have much but they have each other they have plenty of food and right now they have me crashing there goes dinner slaughtering of the goose seems to be a family event even children gather around as this rarely eaten bird is prepared for dinner just a quick slit and the job is done for the adults no big deal for the kids perhaps the first time processing the notion of death these clay houses don't have refrigerators they don't even have electricity so the best way to keep meat fresh is to keep it alive after collecting the blood it's boiled with some water the goose is feathered and finally sectioned into pieces enough pieces to feed 25 plus people
so all of course parts that you can see here they're gonna eat it but the exception is that like a traditional Bolivian it's not possible to mix the feet and the head ok so the heads in the bin the feeder out here yeah let's run away the food so can I ask why the hell why are we keeping the head john bonham under point-of-view the head is much more connected to the body than the feet joint so today we're going ahead remember to say the bum for grandpa ok you know what in every culture butts are funny it kind of brings the world together maybe I could do a UN summit on butts watch this guy's hey do you see what I'm saying aside from the goose feet nothing here will go to waste including the organs
we ate the foie gras just before coming here to imagine how huge it was that was from a duck this is from a goose and even bigger animal and you can see that liver so much smaller so the process that they undergo for making foie gras you can see the dramatic impact it has on the size of the liver cooking is underway all the goose bits get boiled in a simple stew with a bit of salt as far as I can see right now they're serving everyone food everyone gets a huge portion of rice they get beans on top of that and then just some kind of small piece of ghosts there's a lot of people here just one goose so we're all just getting kind of a little bit of protein what part did they give you Kai look definitely give Kai that's been Nick Nick oh they say you're the neck that's a prized part I don't know what this is small piece like this is hard to guess which part there's like 25 people here about every sharing one goose yes it's incredible
let's start as a honored to be here we say Martha Stewart or eat all matzo Toa know what I think they don't know what I'm saying everyone just looked at me blankly my man right here he's going for the rice immediately I want to dig into this over here the blood I can feel already the texture is so hard Alan watch his moves okay so he gets a low rice breaks it out he doesn't do a huge piece like me hello bean and cheers HAP mm-hmm that's a good blood cake it's very mild flavor not strong flavor at all just a little of that kind of iron eNOS so I good sticky texture to it you again have you had the blood before yeah but not really the goose but I had the turkey blood turkey blood Wow they also have intestine here if you want some intestine with us it's name I'm just gonna watch how he does everything and then to then hmm that's really good chewing salting super clean I like it do you drink beer ever like going for the illegal one to run the run is asking like do you have some you know what from now on wherever we go I'm bringing rum finally I've got this piece
I'm gonna try it out did you try yours yet always did is my first yeah what do you like about the but Portuguese might have stuff isn't gonna mozzarella puddin it's a fuck if you don't have any teeth anymore it's like just like the white it easily man when I'm cool and old like you I'm gonna eat a lot of butts look at this I got some ghosts peeling right off I just had the skin it was super good fatty juicing I mean a simple preparation but it's awesome and really you appreciate it a lot more when you have this little piece folks here are undoubtedly close to their food each grain of rice picked with their own hands livestock raised indoors sharing space with the family children from a young age witnessed the reality of animal slaughter no bite is taken for granted especially the goose bump Joel thank you so much for this amazing experience
I want to give a huge shout out to remark tours for putting this whole itinerary together for us we got to make the most of our time and see so many amazing things and have so many great experiences while we were here in Madagascar also for you guys this video was made possible by one trip Vietnam one trip is the highest rated tour company in Vietnam doing tours from north to south in all major cities including Hanoi new Chiang Danang poem and Saigon you can experience food tours adventure tours.
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