Hena sy anana [Hay-na shee ah-nah-nah] (Literally: Meat and Greens) (traditional Malagasy dish from the Antananarivo region) Ingredients: 1/4 pound zebu, cut into lean chunks and slightly salted (Substitute your basic American cow, but zebu is preferred.) 1 tomato, diced 4 small spanish onions, diced 1 tblsp ginger, peeled and diced, not too small 1 tblsp sunflower oil 1 cup water Fresh casaba leaves, thinly sliced (Substitute spinach, collards or mustard greens) Instructions: Brown the zebu in a deep pot using sunflower oil. Remove zebu and set aside. In same pot, brown (slightly) the onions and the ginger. Pour in tomato and stir a little. Add 1 cup water. Bring to a boil. Reintroduce zebu to the mixture. Add as much of the greens a possible, such that the mixture is still a liquid. Don't add so much greens that the greens are dry on top. Cover, let simmer one hour. Serve on rice (LOTS OF RICE) with garnish described below. --------------------- Lasary Voatabia [La-sha-ree vo-ta-bi-a] (Malagasy Tomato Garnish) Ingredients: 1 tomato, diced 2 green onions sliced very small 1 tblspoon ginger, grated salt Instructions: Mix tomato, onions and ginger, salt to taste. Place in refrigerator for a few minutes to cool down.