A Taste of Madagascar: 7 Dishes You’ll Love to Discover
Long before European colonization, the people of Madagascar were cultivating crops and raising livestock, creating a food culture deeply rooted in African traditions. With time, French influence introduced new ingredients and techniques, shaping a unique cuisine that blends bold island flavors with a touch of European flair.
Madagascar’s dishes are vibrant, hearty, and built around local staples like rice, cassava, and zebu (a local cattle breed). Spices such as ginger, cloves, curry, and garlic give each meal its distinct personality. Here are some of the island’s must-try dishes:
1. Zebu
Zebu, the island’s native humped cattle, is a staple in Malagasy cuisine. One of the most popular preparations is kitoza, where strips of zebu meat are salted, dried, and grilled or pan-fried to a smoky, chewy finish. Often served with rice, cassava, or topped with a fried egg, it’s a breakfast favorite that packs flavor and protein.
2. Ravitoto
Ravitoto is comfort food with a kick. This rich, savory dish is made from mashed cassava leaves slow-cooked with pork or zebu, garlic, and oil. It’s served with steamed rice and often enjoyed with a side of lasary (pickled vegetables). Ravitoto is earthy, slightly bitter, and deeply satisfying—one of Madagascar’s most beloved traditional meals.
3. Mofo Anana & Mofo Baolina
These fried street snacks are a staple for locals on the go.
- Mofo Anana is a savory fritter made with leafy greens (often chayote shoots or cassava leaves) mixed into a light dough and fried until crispy.
- Mofo Baolina, on the sweeter side, are round dough balls—similar to doughnuts—usually made with rice flour and sugar. You’ll find them sold hot at roadside stands, especially in the morning.
4. Koba Akondro
A truly unique Malagasy treat, Koba Akondro is a sweet, sticky snack made from mashed bananas, ground peanuts, and rice flour, wrapped in banana leaves and steamed. It’s dense, rich, and perfect with a cup of local coffee. Though sold in markets across the island, it’s most popular during festivals and roadside stops.
5. Akoho sy Voanio (Chicken in Coconut Milk)
This simple yet delicious dish features chicken simmered in coconut milk with garlic, ginger, and tomato. The coconut adds a creamy texture and subtle sweetness, while the spices round out the flavor. It’s typically served over rice and is a great example of Malagasy home cooking.
6. Cassava Leaf Curry
Another island favorite, this dish uses finely chopped cassava leaves stewed with curry, onion, and sometimes zebu or pork. It’s rich in flavor and nutrients, and the soft texture of the leaves makes it a comforting accompaniment to rice.
7. Romazava
Considered Madagascar’s national dish, Romazava is a meat and greens stew made with zebu, local leafy vegetables, and a broth infused with garlic, ginger, and brèdes mafana—a plant that creates a tingling, numbing sensation in the mouth. It’s warming, hearty, and packed with local character.
Conclusion
Food in Madagascar is more than a meal—it’s a window into the island’s history, culture, and way of life. Whether you’re sampling roadside mofo, savoring coconut-simmered chicken, or diving into a bowl of ravitoto, each dish tells a story.
At Travelers of Madagascar, we believe the best way to experience a country is to taste it. Our tours are designed to take you deep into the landscapes, communities, and flavors that define Madagascar. Ready for a Madagascar Vacation ? Come hungry.
