Malagasy flavors not to be missed during your trip to Madagascar

For an unforgettable culinary journey to a country where the flavors are as diverse as they are exquisite, Madagascar is the ideal destination. The Big Island reveals many facets, including its unique cuisine. While visiting the country, there are certain local specialties you shouldn’t miss. Discover them here.

Traditional typical specialties of Madagascar

The Malagasy population is very fond of rice, a staple food. Rice is usually served alongside what the Malagasy call laoka. Malagasy dishes are generally presented this way: rice with zebu meat, pork, or chicken… and sometimes with vegetables (a single variety) or legumes.

Thus, you’ll have the opportunity to taste local dishes such as fish in coconut milk, crab sauce from coastal gastronomy, as well as chicken with ginger, and the famous pork with ravitoto. This last specialty consists of mashed cassava leaves slow-cooked with pork.

And because rice can sometimes feel dry, the essential ro mazava is always suggested. This is actually a broth made with greens and meat. Ro matsatso is a variant of ro mazava, a broth made with green leaves.

In the morning, and especially at the market, vary amin’anana sy kitoza is a must: soft rice with greens served with grilled meat, meatballs, fried potatoes, or even fried eggs. In some coastal regions, this dish is called Sabeda sy mosakiky. It is served with a kind of cucumber or raw papaya salad and is usually eaten in the early evening.

Everyday delights loved by young and old

In Madagascar, snacks are always welcome, whether in the morning, noon, or evening. If you enjoy fritters, you’ll surely like mofo gasy (a type of rice cake), ramanonaka (a salty, oily rice cake typically eaten for breakfast), or menakely, a type of fritter made from wheat and rice flour. Children prefer “cacas pigeons” (a type of fried shortcrust pastry), delicious and crunchy.

Have you heard of koba? This succulent Malagasy cake is made of peanuts and rice flour, steamed and wrapped in banana leaves. This sweet snack with its characteristic aroma can be enjoyed as a dessert or snack. There are two varieties of koba: koba voanjo (peanut koba), recognizable by its dark brown or even black center (the sweetest part) and lighter-colored outer layer (less cooked), and koba vary (rice koba), with its grayish color and slices wrapped in banana leaves.

Gourmets will also delight in local foie gras and the famous Mantasoa caviar, excellent for appetizers! Drinks are not left out either. Don’t forget to sip bonbon anglais (a local lemonade) or Fresh (a shandy), sweet and refreshing beverages. As for beer, you’ll be absolutely charmed by THB, which won the gold medal at the prestigious “Monde Sélection de Bruxelles” in 2004, 2012, 2015, and 2016.

High-Quality products with International Recognition

Madagascar is also renowned for its delicious chocolates, including those from the famous “Robert” brand. Due to the quality of its chocolates, this brand has been awarded, notably the London Golden Bean Award in 2017. “Tsara” is another chocolate brand to try, along with artisanal chocolates like “Kabos.” Thanks to carefully selected ingredients, Malagasy chocolates are refined with an intense and well-rounded taste. 

Lastly, let’s talk about Madagascar’s “made in Madagascar” cheese, most of which is made from cow’s or zebu’s milk. The Vakinankaratra and Ambatomanga regions are the main cheese producers, but other producers, such as Mangoro in the Alaotra Mangoro region in the east, also offer a wide variety of cheeses, from processed cheese to camembert and gouda. From Antsirabe blue cheese to fresh cheese, local productions are well worth exploring!

© Détours Madagascar - 30 Septembre 2019