Madagascar

The island of Madagascar, isolated for millions of years, has developed a cuisine as unique as its wildlife. Rice is sacred here—the Malagasy word for "eating" literally means "eating rice," and a meal without rice is not a meal at all. Southeast Asian, African, French, and Arab influences blend in dishes like romazava (the national beef and green stew) and ravitoto (pork with cassava leaves). The island produces 80% of the world's vanilla, which perfumes desserts, while the spice-laden rougail sauce adds heat to every table.

Romazava

Madagascar's national dish—a hearty beef stew swimming with mixed greens and flavored with ginger and tomatoes. The combination of bitter, peppery, and tender greens creates complex layers of flavor. Every Malagasy home has their own version.

Ingredients: 300g beef chuck (cubed), 200g mixed greens (watercress, mustard greens, spinach), 1 large onion (diced), 3 tomatoes (chopped), 3 cloves garlic (minced), 15ml fresh ginger (grated), 30ml vegetable oil, 500ml beef stock or water, Salt and pepper to taste, Cooked rice for serving.

Preparation: Heat oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides, about 5 minutes. Remove and set aside. In the same pot, sauté onion until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute. Add tomatoes and cook until they break down into a sauce, about 8 minutes. Return beef to the pot along with stock. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour until beef is tender. Add the mixed greens in handfuls, stirring each batch until wilted before adding more. Simmer uncovered for another 10 minutes until greens are very tender and flavors have melded. Season with salt and pepper. Serve over steaming white rice.

💡 Traditional romazava uses anamalaho (Malagasy greens), but any mix of slightly bitter greens works well. Include at least one peppery green like watercress.

Ravitoto

Cassava leaves pounded to a paste and slow-cooked with pork until both become meltingly tender. This rich, earthy dish is a Sunday favorite across Madagascar, served with rice and rougail sauce. The coconut milk version is especially popular on the coast.

Ingredients: 300g cassava leaves (fresh or frozen), 250g pork shoulder (cubed), 1 onion (diced), 3 cloves garlic (minced), 200ml coconut milk, 30ml vegetable oil, 5ml salt, 3ml black pepper, 500ml water.

Preparation: If using fresh cassava leaves, wash thoroughly and pound in a mortar or process in a food processor until finely ground. Frozen leaves should be thawed and chopped finely. Boil the processed leaves in salted water for 20 minutes to remove bitterness. Drain and set aside. Heat oil in a heavy pot. Brown the pork pieces on all sides, about 8 minutes. Remove and set aside. Sauté onion in the same pot until golden. Add garlic and cook for 1 minute. Return pork to the pot. Add the drained cassava leaves and water. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours, stirring occasionally, until pork is very tender. Stir in coconut milk and simmer uncovered for 15 more minutes. Season with salt and pepper. Serve over rice with rougail (tomato-chili sauce) on the side.

💡 If cassava leaves are unavailable, collard greens make a reasonable substitute—reduce the initial boiling time to 10 minutes.

Koba

A traditional sweet treat wrapped in banana leaves, koba combines ground peanuts, rice flour, brown sugar, and mashed banana into a dense, satisfying cake. Steamed for hours, it develops a fudgy texture that's both filling and delicious.

Ingredients: 150g roasted peanuts (ground), 100g rice flour, 100g brown sugar, 2 ripe bananas (mashed), 100ml water, 5ml vanilla extract, Banana leaves for wrapping (or aluminum foil).

Preparation: Toast the ground peanuts in a dry pan for 2-3 minutes until fragrant. Let cool. Mix rice flour, sugar, and ground peanuts in a bowl. Add mashed bananas, water, and vanilla. Mix until you have a thick, sticky paste. If using banana leaves, pass them briefly over a flame to make them pliable. Cut into rectangles. Place portions of the mixture on banana leaves and wrap into tight parcels. Tie with string or strips of banana leaf. Steam the parcels for 2-3 hours until firm and cooked through. Let cool slightly before unwrapping. Slice and serve at room temperature.

💡 Koba keeps for several days at room temperature—the banana leaves help preserve it. It's traditionally sold wrapped and tied by street vendors.