What are the most famous gastronomic dishes in Madagascar?
The emblematic dishes of Madagascar are romazava (zebu meat with mafana leafy greens), ravitoto (pounded cassava leaves and pork), achard (pickled salad), masikita (zebu skewers), and rice (vary) which accompanies every meal.
Must-try dishes
- Romazava: the national dish made with zebu meat and brèdes mafana, a variety of spinach widely consumed on the island.
- Ravitoto: a specialty prepared with pounded cassava leaves and pork meat, a staple of Malagasy cuisine.
- Achard: a salad of finely chopped fruits and vegetables, marinated in vinegar spiced with aromatic seasonings.
- Masikita: the emblem of Malagasy street food, these marinated zebu skewers are often served with achard.
The universal side dish
Rice (vary) forms the foundation of Malagasy cuisine. It accompanies all dishes and is consumed morning, noon and night, reflecting the Asian influence in the island's culinary culture.
To remember
Malagasy cuisine blends African, Asian and French influences. Zebu (omby) is the reference meat, and leafy vegetables like brèdes occupy a central place in many traditional preparations.