This document provides information about Madagascar in several sections. It begins with geography facts such as the capital city Antananarivo which means "city of a thousand warriors", that it is the fourth largest island in the world, and details about the Betsiboka River. It then discusses the population coming from Indonesia, pirates in folklore, and being featured in a children's movie. Further sections cover history of French colonization, daily life including lack of amenities, religions and arts, influenced music, rice-based cuisine without bread, examples of traditional dishes like kitoza and sakay, and customs.

1. LE Madagascar By: Teresa Halsey and Elizabeth Slepko

2. Geography Facts FUN Betsiboka River Capital: Anta-nana-rivo (Anti-Chick-River) Fourth Largest Island In the World Betsiboka River: Red River Population is mostly from Indonesia Pirates are part of the national folklore Recently animated in a Children’s movie

3. MoreFacts FUN Highest point: Maromokotro Lowest point: Coast 4, 828 Also called: the Red Island Location: Indian Ocean, South East of Africa

4. History Colonization: in the 1800’s France along with many other European countries moved to colonize Africa, after the Berlin Conference France was able to colonize Madagascar. There way of colonizing was assimilation. Today you can still find many French influences in Madagascar

5. Daily Life in Madagascar Madagascar is one of the poorest countries in the world Most families live in homes lacking electricity, lighting, telephones, or RUNNING WATER Most people spend their time working Children help in the village markets Traditional ceremonies and music entertain people.

6. Customs and Traditions Religion: 52% Indigenous beliefs 41% Christianity 7% Islamic Arts: Textile and wood carvings jewelry Music: Influenced from Indonesia and African mainland STORY TIME

7. Cuisine Rice is a substantial part of diet and is eaten with every meal Zebu (a cow) brought from Africa when settlers came to Madagascar Ranonapango, rice drink, only drink during dinner No courses, all food is served at the same time Most meals are simple Unlike the U.S. they do not eat bread

8. Salady Pineapple, cored and cut into bite size chunksMango, slicedBanana, slicedStrawberries, halvedRaspberries1 can lychees***SYRUP***1/2 cup sugar1/3 cup water1 tablespoon lemon juice2 teaspoons vanilla extract Directions: Drain syrup from lychees. Mix all fruits in large bowl. (amounts of fruit used are up to the chef, use whatever amount satisfies you) Chill. TO MAKE SYRUP: Bring water, sugar, and lemon juice to a boil, stirring constantly to dissolve sugar. Keep boiling and stirring for 2 min. Add vanilla extract. Pour hot syrup over fruit and chill. Serve in bowls, garnish with mint leaves. Key Words: Strawberries Sugar Lemon Vanilla Mango Translation: Fraises Sucre Citron Vanille Mango

9. Kitoza This is one of the favorite foods of Malagasy. Dried beef is cut in strips and broiled over a charcoal fire. If you would like to make it, purchase round steak cut 1/4-inch thick. Cut the meat in pieces about 4 inches x 2 inches, thread the strips on a fine strong cord and hang the cord up as you would a small clothesline. The meat will become quite dry in a few hours. Put the strips over a charcoal brazier so that the meat dries to a crispness but does not burn. Remove the meat immediately from the fire as it crisps. This is a great delicacy in Madagascar. It is usually eaten with a watery cornmeal mush for breakfast.

10. Sakay It’s a simple recipe, made in minutes especially with the use of a food processor – not authentic but works a treat. Ingredients 50g/2oz Fresh Red Chillies, deseeded 1 tbsp Ground Ginger (check ingredients label) 2 Garlic Cloves, crushed Approx. 4 Tbsp Vegetable Oil Instructions 1. Place all the ingredients in a food processor and pulse until it forms a coarse puree, adding a little more oil if necessary. 2. To use Sakay: either add small amounts of Sakay to recipes during cooking or place in small bowls and serve as an accompaniment to dishes.