MALAGASY CUISINE

Madagascar's cuisine is influenced by the Southeast Asian, African, Indian, Chinese and European migrants that settled in the area over the centuries, so they have a rich variety of great tasting dishes and desserts.

Mofo Gasy

Mofo Gasy meaning 'Malagasy bread', which is made from a batter of sweetened rice flour poured into greased circular molds and cooked over charcoal. Mofo gasy is a popular street food in Madagascar served for breakfast food and is often eaten with coffee.

Romazava with Rice

Madagascar’s national dish, is a meat stew cooked with either pork, chicken or beef in a sauce of tomatoes, garlic, ginger and stewed and with mixed green vegetables and spices. It is mostly eaten at lunch and dinner, served with rice.

Koba

Koba is a traditional food of Madagascar especially in the highlands, made from from ground peanuts, brown sugar and rice flour. You can easily try this sweet from in marketplaces, gas stations and from street vendors.

Filet de Zébu au Poivre Vert

Zebu is the most popular type of meat eaten in Madagascar and is prepared in a variety of ways.
Filet de Zébu au Poivre Vert is a Zebu steak served with a green pepper and cream sauce accompanied with rice or french fries.

Ravitoto with Rice and Lasary Voatabia

This traditional dish is made by boiling pounded cassava leaves, oil, and meat over a charcoal fire, and served (like everything in Madagascar) alongside a heaping of rice and often Lasary Voatabia a traditional tomato and onion salad.

Brochette de Zébu

Another popular way to prepare Zebu meat is on skewers with vegetables. It is commonly referred to in restaurants as Brochette de Zébu or by locals as Masikita. This dish is usually accompanied by rice or french fries.

Mofo Anana

In Malagasy, mofo means bread while anana translates to leafy greens, giving mofo anana or “leafy greens bread”. Vendors start off by mixing well-cooked greens into a bread batter, then deep frying it to make a soft, doughy treat.