Lasary voatabia is a tomato and onion salad that looks like a bruschetta topping or pico de gallo. The addition of lime and ginger lends an exotic flavor that works well as a side dish or served up on your favorite bread or cracker. Enjoy the flavors of Madagascar in this month’s Food of the World celebration.
Madagascar, located off the coast of Africa in the Indian Ocean, is an important source of spices, principally vanilla and cloves. As you might expect the island nation was a big player in the spice trade. The early settlers came from Indonesia and Africa and the population diversified as the trade routes expanded. The French colonized Madagascar in the late 19th Century and added their influence to the cuisine as well. Madagascar won its independence in 1960 and the population remains diverse with the largest groups of East African and South East Asian descent (Wiki). As you might expect, the cuisine also reflects the influence of many cultures.
This post almost wasn’t written. We’ve been busy packing up to head back overseas and trying to finish up a couple projects around the house. When I began researching recipes for the challenge I picked a French influenced pork recipe with a mustard cream sauce. It sounded amazing but when the time came to cook it, I just wasn’t feeling it. Fortunately I caught sight of a link that led me to the lasary voatabia recipe here. Tucked away near the bottom of their recipe is a video featuring a slightly more complex version. I ended up combining the two, since I had all the ingredients on hand.
It was simple to make just enough for two people. Just chop, mix and let set for an hour or so for the flavors to meld. We enjoyed our tomato and onion salad with pita chips and some feta cheese as an afternoon snack. It would be great over white fish, with a toasted bagel for breakfast or maybe as a side to a perfectly fried egg.
Ingredients
- 2 medium tomatoes seeded and chopped (about 1 1/2 cups)
- 1 bunch green onions chopped
- juice of half a lime
- generous pinch of salt
- 1/4 tsp grated fresh ginger I used the stuff in the tube, use more if using fresh
- couple shakes cayenne sauce like tabasco
- black pepper to taste
- chopped parsley or cilantro for garnish optional
Instructions
- Combine all the ingredients in a bowl.
- Cover and place in the fridge for an hour or so.
I’ll save the pork tenderloin for another day, but for now I hope you’ll try lasary voatabia and enjoy the slight change from the regular salsa or bruschetta you’ve been eating.
More fresh tomato recipes:
So fresh sounding! I love anything with fresh tomatoes!
Looks simple, but I bet it tastes amazing! I really like the ingredients, plus the story about madagascar. I think a story behind a recipe somehow makes it even better 🙂
I’m often amazed at how familiar food from different cultures can be.
This is so simple. Thanks
Sometimes the simple things surprise you with amazing flavor, don’t they?
Sometimes the simplest of dishes are the best! This would go with so many things. Perfect for all those garden fresh tomatoes!
Fresh tomatoes are the best!
This sounds delightful – almost like a pico – right?
Pretty close, yes. It’s a little different flavor.
Simple and refreshing!
I loved the slight change in flavor, too. 🙂
We go through a lot of tomatoes and onions and this house and have never put together this combination. Thanks for sharing.
Yes, I loved it because it makes a really nice change.
This sounds fabulous. I’ve never been to Africa, but it is on the list. Thanks for sharing a fresh and unique idea for tomatoes! Hopefully my garden will start to produce soon and when it does, watch out!!
Hi Lydia,
I’m really into international dishes these days and this is fantastic. I can’t wait to combine these ingredients and see taste it. Thanks for a great recipe. Quick and easy for summer gatherings, too!
That is one refreshing tomato salad. Addition of ginger must have added so much flavor.
It was delicious! And easy enough to adjust the flavors to suit your tastes.
Really interesting use of seasoning. The ginger and lime sound really different. Have a good trip and thanks for cooking with us.
Love tomato salads at this time of the year! This looks killer — thanks.
I think you’ll love the flavors, John.
dear Lydia
I want to give you a little remark about Lasary Voatabia ; originally, instead of onion, chopped chives are the 2nd main ingredient after the tomato ; onion is used later because it is cheaper and you can have more of it for just one or two big bulbs and chives are too light…
Thank you so much! I’ll give chives a try next time.