Madagascar
4 topics — topics in this category.
Romazava
The highland mixed pot: romazava — a clear broth of beef (zebu), pork and chicken with anamamy greens (Solanum) and ginger, served over rice — Madagascar's national dish. Ingredients: zebu beef, pork, chicken, tomatoes,…
Ravitoto
The pounded cassava leaves: ravitoto — cassava leaves ground and simmered with pork and coconut (in coastal versions) into a dark, rich stew over rice. Ingredients: cassava leaves, pork, garlic, ginger, coconut milk (coa…
Koba
The banana-leaf cake: koba — a dense, sweet slab of ground rice, peanuts and bananas (or honey), wrapped in banana leaves and slow-cooked — the snack of markets and journeys. Ingredients: rice flour, peanuts, bananas or…
Masikita and Coconut Fish
The vanilla coast plate: grilled zebu skewers (masikita) and coconut fish curries of the east coast, where the world's vanilla grows — Madagascar's two prides on one table. Ingredients: zebu beef skewers, salt; fish curr…
World Cuisines
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