What do you eat in a bivouac in Madagascar?

Malagasy cuisine ranks among the most diverse in the world. With vast cultivated lands, fruit and vegetable markets, and rice production, agriculture is a sector that sustains countless livelihoods. In Madagascar, you can eat exceptionally well.

Rice is the national staple. There are around ten different rice varieties, though the country's production barely feeds its entire population—Malagasy people eat it three times daily.

There's equally abundant choice in fruits and vegetables, easily found throughout the streets.

Along the coast, you'll feast on the catch of the day, savoring seafood or grilled fish. Inland, you'll discover various meats such as zebu, also part of the national dish, duck, or pork.

Vegetarians, vegans, and those with other specific dietary requirements are warmly welcomed. Be sure to mention this to your travel advisor when booking.

With Détours Madagascar, when you travel in bivouac, our guides transform into Top Chefs. It's genuinely fascinating to watch Malagasy people cook and to participate yourself. You'd be amazed at what they can create from seemingly nothing.

All cooking equipment is transported by 4x4 or our resourceful porters. A campfire, a pot or two, and magic happens. Their technique is remarkable. Rice or fries, always accompanied by a fresh salad. Not to mention duck, pork, or a fine zebu steak… often paired with a delicious sauce that brings everything together. Malagasy cuisine is intensely flavored. For dessert: fresh fruit—Malagasy people adore bananas. Depending on the season, you might enjoy mangoes, papaya, apples, or tangerines. An abundance of fresh produce from Malagasy soil will make for magnificent evenings around the fire beneath a star-filled sky.