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Antananarivo
Madagascar's national dish, a hearty meat and leafy green stew.
Romazava is made with zebu beef, pork, or chicken simmered with an assortment of leafy greens like anamamy, anantsonga, and watercress. It is flavored with ginger, garlic, and sometimes tomato, and served with rice. It is eaten daily, especially for lunch or dinner, and is often accompanied by a spicy condiment called sakay.
Ask for extra sakay on the side if you like heat.
Antananarivo
A tangy pork and cassava leaf stew, a staple of Malagasy cuisine.
Ravitoto sy henakisoa is made from pounded cassava leaves cooked with pork, often with bones, and flavored with garlic and sometimes coconut milk. The leaves give a slightly bitter, earthy taste that pairs well with the rich pork. It is typically served with rice and eaten for lunch or dinner, especially on weekends.
Try it with a side of kitoza (smoked pork) for extra flavor.
Antananarivo
Smoked and dried zebu or pork strips, often served as a main with rice.
Kitoza is made by marinating strips of zebu or pork in salt, garlic, and sometimes ginger, then smoking and drying them. It can be grilled or pan-fried and is often served with rice and greens. It is a popular dish for special occasions and family gatherings.
Order it with romazava for a classic combination.
Antananarivo
A comforting rice porridge with leafy greens, often eaten for breakfast.
Vary amin'anana is made by cooking rice with anamamy or other leafy greens until soft and porridge-like. It is often flavored with ginger and sometimes includes pieces of meat or fish. It is commonly eaten for breakfast or as a light dinner, especially when someone is unwell.
Add a spoonful of sakay to give it a kick.
Antananarivo
A rich stew of pork and eel, a delicacy in the highlands.
Henakisoa sy amalona combines pork and freshwater eel, simmered with tomatoes, onions, and ginger. The eel adds a unique, fatty texture to the stew. It is often served with rice and eaten for lunch or dinner, particularly in the highland regions.
Look for it in local eateries (gargottes) around Lake Itasy.
Antananarivo
A simple fish stew with tomatoes and onions, a Malagasy home-style dish.
Trondro gasy is made with freshwater fish like tilapia or carp, cooked with tomatoes, onions, and sometimes ginger. The fish is simmered until tender, and the sauce is often spooned over rice. It is a common everyday meal, especially in areas near rivers and lakes.
Pair it with a side of greens for a balanced meal.
Antananarivo
Chicken cooked in a rich coconut milk sauce, a coastal favorite.
Akoho sy voanio is chicken simmered in coconut milk with onions, garlic, and sometimes tomatoes and ginger. The dish is creamy and slightly sweet, often served with rice. It is popular along the coasts and eaten for lunch or dinner.
Squeeze fresh lime over it before eating.
Antananarivo
Shredded zebu meat, often served with rice and greens.
Varenga is made from zebu meat that is boiled, then shredded and sautéed with onions, garlic, and sometimes tomatoes. It is a common dish in the highlands, served with rice and romazava or other greens. It is eaten for lunch or dinner.
Ask for it with a fried egg on top for extra protein.
Antananarivo
A sweet rice and peanut cake, often eaten as a filling breakfast.
Koba is made from rice flour, peanuts, and sugar, wrapped in banana leaves and steamed or boiled for hours. It is dense and sweet, often sliced and eaten for breakfast or as a snack. It is a traditional food, especially in the highlands.
Look for it in markets, sold in banana leaf packages.
Antananarivo
A sweet rice pudding with coconut, often eaten for breakfast.
Godrogodro is made from rice flour, coconut milk, and sugar, cooked until thick and creamy. It is sometimes flavored with vanilla or cinnamon. It is a popular breakfast dish or dessert, especially in coastal areas.
Enjoy it warm with a sprinkle of cinnamon.
Antananarivo
A tomato and onion salad, often served as a side but can be a light meal with rice.
Lasary voatabia is a simple salad of diced tomatoes, onions, and sometimes green peppers, dressed with oil and vinegar. It is refreshing and often served alongside grilled meats or rice. It can be a light meal when mixed with rice.
Add it to your romazava for a fresh contrast.
Antananarivo
Greens cooked in coconut milk, a creamy vegetarian dish.
Anana sy voanio is made with leafy greens like spinach or cassava leaves simmered in coconut milk with onions and garlic. It is rich and creamy, often served with rice. It is a common dish in coastal regions.
Pair it with grilled fish for a complete meal.
Antananarivo
A hearty bean stew, often eaten with rice.
Tsaramaso is made from dried beans, usually white or red, cooked with tomatoes, onions, and sometimes pork or beef. It is slow-cooked until the beans are tender and the flavors meld. It is a filling meal, often eaten for lunch or dinner.
Add a piece of kitoza for extra smokiness.
Antananarivo
Eel cooked with greens, a specialty of the highlands.
Amalona sy anana is freshwater eel simmered with leafy greens like anamamy, tomatoes, and ginger. The eel is tender and rich, and the greens soak up its flavor. It is a traditional dish, often eaten for lunch or dinner.
Try it at a local gargotte in Antsirabe.
Antananarivo
A dish of shredded meat with greens, similar to varenga but with more vegetables.
Vorivorin-kena is made from shredded zebu or pork, sautéed with onions, garlic, and leafy greens. It is a flavorful mix, often served with rice. It is a common everyday meal in the highlands.
Ask for it with a fried egg on top.
Antananarivo
Rice with greens, a simple but satisfying meal.
Vary sy anana is plain rice served with cooked leafy greens, often flavored with garlic and ginger. It is a basic meal eaten daily, especially by those who cannot afford meat. It is simple but nutritious.
Add a spoonful of sakay for heat.
Antananarivo
Pork with cassava leaves, a classic combination.
Hena kisoa sy ravitoto is pork cooked with pounded cassava leaves, garlic, and sometimes coconut milk. The dish is rich and earthy, often served with rice. It is a popular Sunday meal in many households.
Order it with a side of lasary for freshness.
Antananarivo
Chicken cooked with ginger and garlic, a simple and flavorful dish.
Akoho sy sakamalao is chicken simmered with plenty of ginger and garlic, sometimes with tomatoes. The dish is aromatic and comforting, often served with rice. It is a common home-cooked meal.
Use the sauce to flavor your rice.
Antananarivo
Grilled fish with pickled vegetables, a light and healthy meal.
Trondro sy lasary is grilled or fried fish served with lasary, a mix of pickled vegetables like carrots, green beans, and onions. The fish is often seasoned with salt and lemon. It is a popular lunch, especially in coastal towns.
Squeeze fresh lemon over the fish before eating.
Antananarivo
A tomato and meat stew, often served with rice.
Voatabia sy hena is a stew of beef or pork cooked with tomatoes, onions, and sometimes potatoes. The tomatoes break down into a rich sauce that coats the meat. It is a comforting meal, often eaten for dinner.
Serve it with crusty bread to soak up the sauce.