Food in Madagascar is a gently spiced fusion of African, European and Asian culinary traditions creating a national cuisine unlike any other.
Here are 5 Malagasy dishes you’re unlikely to find beyond its beautiful shores.
This is the national dish of Madagascar – a kind of stew made from zebu (beef), and sometimes pork. The meat is sautéed with ginger, garlic, tomato and onion and then left to simmer until ready to serve. It is usually served with a vary (rice) dish and sakay (a hot red pepper sauce). Check out our recipe for Royal Romazava, served at Constance Tsarabanjina.
This is a rich vegetable soup flavoured with veal bones. The bones are taken out before serving and the soup pureed and served in thick earthenware bowls.
This delicious meat dish is made from slowly boiling beef with garlic and onion until it can be easily shredded and then roasted.
Vary amid ‘anana
A lightly spiced rice and vegetable dish in which the rice is cooked at the same time as a variety of vegetables, it may also sometimes include meat or fish. Again the Madagascans like to eat this with sakay pepper sauce.
This is a popular dessert in Madagascar taking advantage of any fruit which happens to be in season including bananas, mangos, pineapples as well as strawberries and lychees. The fruit is cut up and served with a sweet syrup and vanilla extract.
- Find out more about our restaurant at Constance Tsarabanjina, Madagascar on our website
- Try recipe for Langouste with Madagascan vanilla
- Why is 2014 the perfect year to discover Madagascar?