Highland Recipes

Highland Malagasy cuisine from the central plateau around Antananarivo reflects the strongest Austronesian heritage in Madagascar's cooking, with rice cultivation and preparation methods tracing back to Southeast Asian ancestors. Vary amin'anana (rice with greens), romazava, and ravitoto with pork are everyday staples on the cooler plateau. The highland Merina people developed ranon'apango (burnt rice tea), a toasted rice water that accompanies every meal. French colonial influence is most evident here, with baguettes, pâté, and foie gras coexisting alongside traditional Malagasy fare in Antananarivo's restaurants and markets.