The Malagasy Cuisine
In Madagascar, everything revolves around rice (vary). The Malagasy are among the largest rice consumers in the world — on average, each adult eats over 200 kg of rice per year (for comparison: Germany about 5 kg). Rice is eaten with every meal — morning, noon, and evening. "Eating rice" (mihinam-bary) means "eating" in general.
Typical Dishes
- Vary sy Laoka: The basic dish — rice (vary) with a side dish (laoka), which varies depending on the region and budget: zebu meat, chicken, fish, beans, or vegetables in a sauce. In Hotely from 1€.
- Romazava: Madagascar's "national dish" — a stew of beef (or zebu), Brède Mafane (paracress that tingles on the tongue!), tomatoes, and leafy greens. Comfort food in its purest form.
- Ravitoto: Crushed cassava leaves with pork and coconut milk. Rich, filling, and typical of the east coast.
- Henakisoa sy Voanio: Pork in coconut milk — a classic of the west coast.
- Akoho sy Voanio: Chicken in coconut milk with ginger and tomatoes. The Malagasy "Sunday meal".
- Zebu Steak: Malagasy zebu cattle provide lean, flavorful meat. Grilled or pan-fried — a must-try.
- Mofo gasy: Small rice cakes fried in coconut oil, sold every morning at every street corner (0.05€ per piece). The Malagasy breakfast.
- Koba: Sweet cake made from rice flour, peanuts, and banana, wrapped in banana leaves and steamed. A popular snack.
Fruits
Madagascar is a paradise for fruit lovers: mangoes (November–January), lychees (December–February), papayas, passion fruits, jackfruit, guavas, coconuts, bananas in ten varieties, and breadfruit. At every market, fruits are piled up for almost nothing — 1 kg of mangoes for 0.20€ in season.
