Romazava is an emblematic dish of traditional Madagascan cuisine. At Constance Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract the chef when he is getting it ready. A dish for sharing and generosity, to be enjoyed with friends.
Royal romazava
Ingredients (Serves 4)
The meat:
- 300g pork loin
- 300g stewing beef
- Black pepper: as required
- 10g garlic puree
- 20g ginger puree
- 10g flour
- 2 tomatoes
- 1 tablespoon tomato concentrate
- Peanut oil
- 1 bouquet garni
- Salt/pepper
1. trim the pork loin and cut it into cubes and brown it with a little oil. Add the garlic and ginger purees.
2. Let it sweat for another 5 minutes, then pour half a litre of water over it and cook it covered for 45 minutes.
3. In a casserole, bring the seasoned sautéed beef back to the heat. add the tomato concentrate and coat the meat. Let it all cook for 5 minutes.
4. Sprinkle it with flour and cover it with water. Stir the fresh tomato chopped into pieces, the bouquet garni and the black pepper. Cover and cook it for 2 hours, preferably on a real fire with glowing embers.
The garnish:
- 300g white rice
- 4 chopped tomatoes
- 1 bunch of coriander
- 1 banana tree leaf
- Salt
1. Cook the rice. Chop the tomatoes and season them with salt and coriander.
Finishing and presentation
Cut the banana tree leaf into a square and place the different meats on top. serve the rice and tomatoes separately. For a more traditional result, serve everything in a stew-crock or cast iron pot.
Sommelier’s suggested wine
Light and fruity red wine:
- Upper Hemel En aarde, Newton Johnson. “D”, Pinot Noir, 2009 South Africa
- Côtes du Marmandais Elian Da Ros, “Le vin est une fè¬te”, 2009 France
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