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.
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Varenga
Zebu beef boiled then shredded and browned in its own fat until crisp. Ready in 20 minutes prep and 2…
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Vary sosoa
Loose rice porridge eaten at dawn with kitoza or dried fish. Ready in 5 minutes prep and 30 minutes cooking.…
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Voanjobory sy henakisoa
Bambara groundnuts slow-cooked with pork until creamy. Ready in 20 minutes prep and 2 hours 30 minutes cooking. Serves 6.…
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Voatsiperifery
Tiny tailed wild pepper with a floral, resinous heat, gathered from forest vines. 5 min to prepare. A small jar,…
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Zebu steak
Lean humped-cattle steak grilled and served with green peppercorn sauce. Ready in 20 minutes prep and 15 minutes cooking. Serves…