Lasary Legioma (Tomato Relish) Recipe from “In Bibi’s Kitchen”

The bright acidic flavors of tomato, ginger, cilantro, lime juice and scallions combine to create this easy-to-make and colorful fresh relish from Madagascar called Lasary Legioma. It’s the prefect recipe to make at the height of tomato season when summer’s favorite fruit is at its best.

This tomato relish is typical of the island’s cuisine and is often served with a variety of other small side dishes called laoka, and rice to accompany a main course.

How to Use Lasary Legioma (Tomato Relish)

It’s similar in texture to pico de gallo or bruschetta and can be used in that way as well. I like to put a bowl of it out on the table for guests with some root vegetable chips for a pre-dinner snack.

Here are some additional serving suggestions:

• Serve it with soft cheeses and grilled bread or crackers
• As an accompaniment to fish for dinner
• Pair it with grilled shrimp
• With an omelet for breakfast
• Add it to a grain bowl
• Toss it into a salad
• Serve it on a sandwich

Quality Counts

Since there are so few ingredients here, make sure they’re of the highest quality. You can use any tomato you like (a combination of colors is nice), just make sure they are very ripe and juicy. Don’t bother removing the seeds. You want the whole tomato diced up with all of its flavors and textures.

How to Store Lasary Legioma

This relish will keep, covered in the refrigerator, for up to 3 days. Bring it to room temperature before serving. You may want to re-season the dish.

A Little Bit about Madagascar

Madagascar is one of the world’s 5 largest islands and home to 25 million people. It sits off the coast of Mozambique and it’s considered one of the most biodiverse regions on the planet—more than 90 percent of the species found there cannot be found anywhere else. It’s also the world’s largest supplier of vanilla.

About “In BiBi’s Kitchen

In the gorgeous storytelling cookbook, “In Bibi’s Kitchen: The Recipes & Stories of Grandmothers from Eight African Countries That Touch the Indian Ocean” by Somali chef Hawa Hassan with food writer Julia Turshen readers are invited on a journey to explore the countries, food and meet the people from eight east African nations.

Learning about each country and some of the women behind the recipes provides context to the delicious food on your table. It’s the perfect book for someone wanting more than just a recipe.