Robert Dewar & Alison Richard

New Haven, Connecticut

Alison and I have a recipe to offer. We each have marvelous memories of times with Sid, but none of the best are for general consumption. This recipe is:

Akoho sy Voanio—Poulet au Coco

This recipe is from Cuisine Malgache Cuisine Creole  by Pierre Boissard (Librairie de Madagascar, 1976).  Boissard credits the recipe to Mme. Louis Robert of the Ile Sainte-Marie hotel "Cocoteraie Robert".  This dish is common on the east and north coasts of Madagascar, and also in the Comoros Islands.  We find it a delight, and one that transports our souls  to Madagascar.

Choose a young chicken for 4 people, cut it into serving pieces and place in a casserole with a very reasonable quantity of oil.  Add a chopped onion, 3 crushed garlic cloves, a crushed piece of fresh ginger,  two chopped tomatoes, a bouquet of thyme, and a half coffee-spoon of saffron.  Simmer it all for 10 minutes.

Meanwhile, shred 2 dry coconuts and add a glass of water to the pulp obtained; place this mixture in a clean cloth and press to extract the juice. [Alternatively, open a can of coconut cream.]

Pour the coconut liquid over the chicken, and let it all cook over a gentle flame, seasoning reasonably.  The dish is done when the chicken is cooked and the sauce is thick and smooth.

This dish always is served over rice.

The same basic recipe is often adapted for heavy-fleshed fish, octopus, and squid with great success.

Offered with great affection for Sid by

Robert Dewar & Alison Richard