África, Madagascar

                                                      MADAGASCAR
   Madagascar lies in the southern Indian Ocean some 400 miles off Africa's eastern shore.

    With a land area of 587,039 square kilometers (226,656 square miles) Madagascar is a little less than twice the size of Arizona.


 It is also the world's fourth largest island, with a coastline of 4,827 kilometers (3,000 miles).


 Madagascar's capital is Antananarivo (population 2 million), located on its central plateau 1,468 meters (4,816 feet) above sea level.




MADAGASCAR WORK:

Index:

     1. Agriculture

     2. Resources

       3. Livestock

     4. Politics and Goverment

     5. Turism

     6. Currency




Here is the important link:

Madagascar economy work























                                                MADAGASCAR

The Republic of Madagascar is locates in Eastern Africa, consisting of the world's fourth largest island and some smaller islands in the Indian Ocean.



 Madagasgar has a coastal plain, high plateau, and mountains. Major rivers include the Betsiboka, Onilahy, Mangoky and Tsiribihina. 



The Tsaratanana Massif in the north has volcanic mountains.





 The west coast has many protected harbors and broad plains, while the southwest is a plateau and desert region.




MADAGASCAR COSTUMS:

MADAGASCAR FOOD:

AMPLIATION VIDEO:

             Madagascar -­‐ Biodiversity Hot Spot

MADAGASCAR MONEY:

MADAGASCAR IS LOCATED IN:

FINAL WORK:

https://app.box.com/s/kyekslpio1n8by4rict6

RECIPE

     I have chosen this recipe because chicken is an important, special animal there. For make the dish will take you about 50 minutes (10 minutes to prepare and 40 minutes to cook) 

INGREDIENTS

  - 2 boneless skinless chicken breast half

  - 2/3 cup coconut milk

  - 1/2 cup yellow onion,chopped

  - 1 bell pepper,chopped,any colour

  - 3 garlic cloves,minced

  - 2 teaspoons ground ginger

  - 1 lemon,juice and zest of

  - 1/3 teaspoons cayenne,adjust to taste

  - salt and pepper,to taste


INSTRUCTIONS

1- Grate the lemond rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.

2- Cut chicken into bite sized pieces and squeeze the juice of lemon over the meat. Allow into marinate for 30 minutes. Prain and season with salt and pepper to taste.

3- In a hot skillet with a little oil or cooking spray,brown chicken over medium heat leaving chicken only partially cooked.

4- Remove chicken and discard only oil,leaving just a light film or spray pan again. Add onions and cook until slightly browned.

5- Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer,add coconut milk,ginger,cayenne powder and grated lemon rind.

6- Return chicken to pan,cover and simmer 30 minutes or until in thick stew consistency. If mixture is to simmer with lid removed until desired consistency is reached.

7- Serve over a bed of steamed white rice.