People eat Romazava for lunch and dinner and serve with or over rice. What does it taste like: Spicy and peppery, because of the addition of mustard greens, watercress, ginger, and chilies.
What is it: A tasty vegetable dish comprising of carrots, green beans, cabbage, and onions, seasoned with a mild amount of vinaigrette. However, in the cities, the definition of lasary is different, indicating a condiment of pickled lemons and mangoes. What does it taste like: The addition of vinaigrette gives this nutritious dish a sour taste. What is it: An incredible fusion of stir-fried pork, crab, and lobster, further seasoned with ginger and lime juice.
Like most other Malagasy cuisines, most team this dish with rice. What does it taste like: The presence of lobster and crab gives it a chewy and soft texture, respectively, while lime and ginger add to its sweet and spicy flavor. What is it: Also known as Malagasy bread, it is a pancake prepared by deep-frying a dough made of flour, water, yeast, sugar, and cream of rice. Maple syrup, juice, and fruits serve as accompaniments.
What is it: A unique fusion made by frying rice, their staple food, along with a whole lot of vegetables like carrots, capsicum, sweet corn, bok choy, and spring onions. Slices of meat, eggs, and shrimps also go in its making.
What does it taste like: A plethora of vegetables included in its preparation gives it a rich and spicy flavor. What is it: A traditional sweet of this island nation of Africa, it primarily comprises of mashed bananas, vanilla beans, and ground peanuts, alongside cornflour and honey. The batter is wrapped in banana leaves and boiled or steamed. Romazava A beef stew in a ginger-flavoured broth. Ravitoto Another well-loved Malagasy dish, it is a mix of fried beef or pork with shredded cassava leaves and coconut milk; truly delicious.
Pizza Just like Europeans and Americans, Malagasies have succumbed to pizzas! Zebu cattle not only provide status and transport, they are also well known for their excellent meat. Zebu beef is prepared in much the same way as European cattle beef — in stews, kebabs known locally as masikita , often tiny in size and as succulent steak.
Zebus will be slaughtered for weddings, famadihanas exhumation and reburial ceremonies , circumcisions and other important festivals or events. The hump, which is brown fat, is a delicacy it used to be the preserve of the nobility. It is seldom served in restaurants, but it is a must at Malagasy celebrations, where it is served grilled or in kebabs. What you eat in Madagascar will largely depend on where you eat.
Hotelys or gargottes are small, informal restaurants found in every city and town. As it happens in most of the African territory, meals in Madagascar consist of less meat, more whole grain cereals and beans, and lots, lots, lots more fresh fruits and vegetables than Western meals.
This vegetable stock is ro. It may resemble bowl of hot water with the odd cabbage leaf swimming around. However, this broth is less risky to drink than local untreated water and has the added bonus of adding some extra vitamins and minerals, as any broth worth its salt should do. Rice makes the staple of the Malagasy diet; fish, beef or chicken are just the frills on the side. A bowl of rice on its own is considered a perfectly suitable meal. In the countryside, the bowl of rice arrives together with a bowl of a very clear broth made from leafy vegetables.
Rice is breakfast food everywhere in Madagascar. It ends up as a side dish or condiment in something called sakay. If you enjoy spice and heat, you must ask for it by name, or ask for it more generically as hot sauce. Every restaurant ought to have its own home-made version of sakay , the orange-hued chili-ginger-garlic hot sauce. Without exception, all versions of sakay we tasted were on fire.
Spoon and sprinkle sparingly. In the tradition of what some might recognize as Indian pickle, achard features green mango or vegetables marinated in blend of spices. Counter-intuitive to this geographic arc, it is often found in the northwestern parts of Madagascar.
Although we were aware that Madagascar was a former French colony, we were still surprised by the influence of French cuisine in the country. This impact on the Malagasy table was found not only in the appearance of bakeries churning out baguettes and French pastries everywhere in the country, but also in how many restaurants across the spectrum served variations on savory French classics. Many restaurants offer French-inspired sauces like poivre vert green pepper or tangy mustard sauce to go with your zebu filet.
We found both of these sauces consistently tasty. This should not come as a surprise. Given both the French colonial influence and how prolific ducks are across the countryside, it all fits.
Two very traditional French dishes — roasted duck breast and slow-cooked, preserved duck — can also be found in regular rotation in Madagascar. Both dishes proved solid and tasty each of the times we tried them. Yes, the tradition of foie gras duck liver pate lives on in Madagascar.
We were surprised as well. Our final meal in the country, taken at Sakamanga in the capital of Antananarivo, featured it. It was the real deal and surprisingly good. Once you get close to the coast, we recommend you switch to a fish and seafood-focused diet. Food along the coastline typically features whatever the local fishing boats happened to catch that day. Fish is often served grilled whole or as a filet, and also in skewered cubes brochettes. Seafood is often served grilled or fried, and also in specialties like lobster with vanilla sauce.
If squid, prawns, or lobster interests you, the restaurants along the beach in Ifaty will keep you busy. Food is fresh, and the grilled flavor is hard to beat. Though you can find these in markets, in street stalls, and in hotelys and restaurants, the best versions we tasted were served as a late afternoon snack at the Arc-en-Ciel homestay in Fiadanana village not far from Antsirabe. There, we tasted mofo anana literally, leafy green bread , bread fritters with leafy green strips and spices.
The closest comparison I could make is to a pakora, the spiced Indian fritter. The mofo anana were served alongside mofo voatavo , or pumpkin beignet fritters, a variation which offered contrast to the savory. The latter were especially decadent when dosed with a bit of condensed milk on top. Fried plantain chips are also a favorite. Street food stands sell small fried samosas and spring rolls.
Just be sure that they are fresh and hot. Otherwise, make certain you have a strong stomach. In markets, hot banana fritter beignets straight from the stove are among the most delightful read: fattening and hygienically safest treats. Eat them when they are hot! A slice of fruit is often further sweetened, doused in local rum, lit on fire, and sometimes topped with sprinkled cinnamon. Koba akondro is a dense steamed cake made with rice flour, crushed peanuts, bananas and a molasses-type sweetener.
Its density and texture is the result of steaming in banana leaves. Ask for a small slice at the market as the cake is quite dense and rich. Taking another page out of the French colonial cookbook, many restaurants in Madagascar serve crepes as dessert.
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