Baku Kitchen! An independent reference of traditional food

Madagascar

Madagascar’s food is built around rice at every meal with zebu, greens and light broths; African, Asian and French roots mingle on the island. Look for Romazava (zebu beef and tongue-tingling anamalao greens broth; national dish), Ravitoto (pounded cassava leaves stewed with fatty pork, served over rice) and Koba (banana, peanut and rice-flour cake steamed in banana leaves). The national dish: zebu and greens in broth, including anamalaho, a paracress leaf that tingles and numbs the mouth; it was served at Merina royal tables. This atlas has 40 Madagascar dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

40 dishes.

Akoho sy voanioAkoho sy voaniochicken simmered in coconut milk with ginger, northern classicBetsa-betsaBetsa-betsaCloudy fermented sugarcane juice, sour and low in alcoholBonbon cocoBonbon cocoGrated coconut cooked with caramelised sugar and set into chewy squaresBourbon vanillaBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportDzamaDzamaMalagasy rum aged in oak, often infused with vanillaGodrogodroGodrogodroDense cassava and coconut-milk slab sweetened with caramelised sugarHaboboHaboboZebu milk soured until thick and tart, eaten with rice or sugarHena ritraHena ritraPork or beef simmered in its own fat until dark and caramelisedHenakisoa sy amalonaHenakisoa sy amalonaPork belly stewed with freshwater eel and greens over riceKaka pizonKaka pizonSmall knobbly fritters of fried sweetened dough, sold by the bagfulKitozaKitozasmoked or dried zebu strips, eaten with morning riceKobaKobabanana, peanut and rice-flour cake steamed in banana leavesLasaryLasarytangy mango or vegetable pickle brightening rice mealsLasopyLasopyClear vegetable soup puréed smooth, served before the main rice courseLitchiLitchiRose-scented lychees eaten by the kilo in the weeks before ChristmasMasikitaMasikitatiny zebu skewers grilled and eaten by the dozenMenakelyMenakelyring-shaped fried rice-flour doughnuts, market stapleMofo akondroMofo akondroRipe banana mashed into batter and fried into hot roundsMofo ananaMofo ananasavory greens fritters fried at street stallsMofo baolinaMofo baolinaBalls of sweet rice-flour batter fried in dimpled pans at roadside stallsMofo gasyMofo gasysweet rice-flour griddle cakes sold warm at dawnNemNemChinese-Malagasy fried spring rolls with dipping saucePunch cocoPunch cocoRum blended with coconut milk, condensed milk and vanillaRamanonakaRamanonakaRice flour and coconut dough fried into a dense chewy cakeRanovolaRanovolatoasted-rice water, the traditional table drinkRavitotoRavitotopounded cassava leaves stewed with fatty pork, served over riceRhum arrangéRhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spicesRomazavaRomazavazebu beef and tongue-tingling anamalao greens broth; national dishSakaySakayfiery chili, ginger and garlic paste added to tasteSambosSambosSmall triangular fried pastries stuffed with spiced meat or vegetablesTHBTHBThree Horses Beer, the pale lager poured in every Malagasy barToaka gasyToaka gasyartisanal sugarcane rum distilled in the countrysideTremboTremboCoconut palm sap collected and left to ferment into a cloudy wineTsaramasoTsaramasowhite beans stewed with tomato and ginger over riceVarengaVarengaZebu beef boiled then shredded and browned in its own fat until crispVary amin’ananaVary amin’ananasoupy rice cooked with greens, often topped with kitoza

  • Romazava

    Zebu beef and tongue-tingling anamalao greens broth; national dish. Ready in 25 min prep and 1 hr 45 min cooking.…

  • Akoho sy voanio

    Chicken simmered in coconut milk with ginger, northern classic. Ready in 20 minutes prep and 50 minutes cooking. Serves 6.…

  • Betsa-betsa

    Cloudy fermented sugarcane juice, sour and low in alcohol. A wine & spirit recipe from Madagascar.

  • Bonbon coco

    Grated coconut cooked with caramelised sugar and set into chewy squares. Ready in 15 minutes prep and 40 minutes cooking.…

  • Dzama

    Malagasy rum aged in oak, often infused with vanilla. A wine & spirit recipe from Madagascar.

  • Godrogodro

    Dense cassava and coconut-milk slab sweetened with caramelised sugar. Ready in 40 minutes prep and 1 hour 15 minutes cooking.…

  • Habobo

    Zebu milk soured until thick and tart, eaten with rice or sugar. 10 min to prepare. Makes about 1.5 litres.…

  • Hena ritra

    Pork or beef simmered in its own fat until dark and caramelised. Ready in 20 minutes prep and 2 hours…

  • Henakisoa sy amalona

    Pork belly stewed with freshwater eel and greens over rice. Ready in 40 minutes prep and 1 hour 30 minutes…

  • Kaka pizon

    Small knobbly fritters of fried sweetened dough, sold by the bagful. Ready in 20 minutes prep and 25 minutes cooking.…