Mofo Anana or Malagasy Mofo Sakay, a spicy bread from Madagascar is a popular local street snack. Mofo Sakay is a mix of greens along with tomato mixed in a spicy batter and deep fried.
I came across this recipe that talks about the simple stovetop bread called the mofo (moo-fu) available throughout Madagascar as a street snack. From shapes varying as round semi sweet breakfast bread called the mofo gasy to savoury bread mixed with vegetables, they have a mofo for any time of the day.
Mofo Anana means leafy greens bread is a simple and easy fried bread made from a batter mixed with greens and tomatoes. The batter is then dropped as balls into oil and deep fried. These are served along with sakay. So it is in general referred as Mofo Sakay. Apart from these, other versions like mofo liasoa made with cabbage are available all time. These are most commonly sold through the day and you can pick up anytime you visit the marketplace.
I stuck to this recipe that called for all purpose flour along with watercress where I used spinach and a curry powder, where I replaced with sambar powder. I served this as a side dish to munch when I had made soya biryani and the combination really worked out so well.
We really enjoyed this Mofo that was my choice for M in the A to Z International Street Foods. If you are interested to know the Flatbread for M, check this post.
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben's Pizza
K for Khachapuri
L for Lángos
Step by Step Pictures for making Mofo Anana
Mofo Anana | Malagasy Mofo Sakay
Mofo Anana | Malagasy Mofo Sakay
- 2 cups All Purpose Flour
- Salt to taste
- 1 tsp Sambar Powder
- 1 tsp Baking Soda
- Pepper to taste
- 1 cup Spinach finely chopped
- 3 - 4 Green Chilies finely chopped
- 1 cup Onions finely chopped
- 1 cup Tomato finely chopped
- Water as required to make a batter
- Cooking Oil for deep frying
- Take all the ingredients in a bowl.
- Slowly add water to make a thick smooth batter.
- Heat a kadai with cooking oil, when it becomes hot, reduce to medium flame.
- Drop a tablespoon of batter at a time into the hot oil and fry the fritters turning frequently until golden brown.
- Using a slotted ladle, remove the fritters and drain to a kitchen towel.
- Serve hot.
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Mofo Anana looks awesome. That's an interesting savory recipe from Madagascar, when i made mofo gasy from madagascar, i really liked them, guess so much to explore from madagascar. Bookmarked to try !!! Yum!!!
What a amazing pick and I like the twist you have given by using sambar powder . The bread must have tasted like our pakoras ! Wow ! Red , green, the Color’s look vibrant and the Mofo Anana is a treat ! Bookmarking !
madagascar, spinach and sambar powder !! where r u taking us all Valli ! these pakoras like fritters are way too tempting 🙂
Priya Suresh says
Wow, thats an amazing dish, and love the addition of sambar powder in this dish. Looks absolutely delicious and dangerously addictive as well. Mofo Anana rocks.
Sambar powder is ultimate... Amazing fritters. Sounds more like our vegetable pakora. I agree this pairs well with biryani.
Priya Srinivasan says
Wow valli, looks superb! i too add sambar powder to my pakora's ! The addtion of tomatoes in the fritter is quite interesting! Great snack to enjoy with some chaii!!!
Gayathri Kumar says
These look so much like our pakoras. This would be a great snack with a cup of coffee. Yum..
Your adaptation of these fritters is fantastic! Vegetable pakoras go well with so many things in our cuisine, right?
Sharmila - The Happie Friends Potpourri Corner says
Wow ,Sambar powders in fritters so new and unique .. such a beautiful street food!!
Wow our very own pakoda 🙂 love the addition of veggies to the fritter batter. They look so crispy and inviting. They sound perfect as an afternoon snack.
Interesting how some dishes in the Malagasy cuisine are so similar to the Indian dishes. Mofo Anana looks so delicious. Any fried fritters are tempting.
Sambhar powder twist to these stove top bread is an amazing idea valli, am amazed how did even got the thought to add sambhar pd 😀 bravo !! these looks so addictive and such an amazing snack to indulge. Such an amazing pick from Madagascar .. Amazing recipe and they look so like our pakodas , I would love to grab them right away !!
Sandhya Ramakrishnan says
So fun to see our own pakoda in other countries. Spinach pakora is very popular here in Indian restaurants. I love the addition of all the vegetables and the Sambhar powder sounds fun!
Padmajha PJ says
You have adapted this recipe so well Srivalli! Love these vegetable fritters.
Sambhar powder must have tasted amazing in the fritters, it’s like a variation of our own pakoras.
Suma Gandlur says
Sambhar powder sounds like a flavorful addition to the batter and I bet these fritters were yummy.
Simply Tadka says
Just like indian pakoras.. so crunchy and flavorful.