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.