Malagasy Recipes

Malagasy cuisine from the island of Madagascar is unlike anything else in Africa, reflecting the island's Austronesian origins from Southeast Asia blended with African, Arab, Indian, and French influences. Rice (vary) is consumed at every meal — often three times daily — and forms the foundation of Malagasy identity. Romazava (a mixed greens and meat stew) is the national dish, while ravitoto (pounded cassava leaves with pork) and achard (pickled vegetables) are beloved accompaniments. Vanilla, the island's most famous export, perfumes both sweet and savory dishes, while zebu cattle hold deep cultural and culinary significance.