This ubiquitous molecule is âused to build complex molecules, contract muscles, generate electricity in nerves, and light fireflies. All fuel sources of Nature, all foodstuffs of living things, produce ATP, which in turn powers virtually every activity of the cell and organism.
Madagascar cuisine also has specialty dishes, such as romazava, sesika, khimo and kabaro. Romazava is a beef stew, and sesika is a blood sausage made from poultry. khimo is curried ground beef and kabaro is lima beans with curry. The people of Madagascar like to serve food that is not very spicy, but they do have a hot chili relish called sakay.
Taro, or Colocasia esculenta, is a starchy edible tuber cultivated in many tropical nations. Because of its similarity to the potato, it is sometimes called the âpotato of the tropics.â It is also known as kalo in Hawaiian, and as dasheen in some other parts of the world.aro is even used to make desserts like sweet taro pie. The stems of the taro plant are used in a number of Asian and African dishes. Depending on the region, fried taro may be served as a snack or part of a meal.