Five specialties that are considered typical Malagasy

5 typical Malagasy specialties that you must try during your trip to Madagascar.

Breathtaking landscapes, a very surprising culture and traditions are the characteristics that are typical of Madagascar. But that's not all, the Grande-Île also has a very rich and varied traditional gastronomy. During your stay in the country, you should not miss these typical dishes that are an integral part of the country's culture.

Typical for Madagascar is the Ravitoto

A typical Malagasy dish, ravitoto is usually accompanied by rice. In French means Ravitoto "crushed cassava leaves". These leaves are crushed with a giant mortar or with a meat grinder. Fortunately, it is a ready-to-cook ravitoto that can be found in Malagasy markets. This dish is prepared with garlic and fatty pork. A small amount of coconut or coconut milk is poured in to bring out the flavor of the islands. On the other hand, it is much more delicious with pure coconut, homemade if necessary. Extra sugar is added to lighten it and prevent heartburn.

Typical Malagasy: Koba

Koba or "peanut and banana cake" (koban-dravina) is a culinary specialty of Madagascar. This very special cake is made from roasted peanuts and fresh bananas, not forgetting sugar, flour and rice. It is wrapped in banana leaves and then eaten piece by piece. Very sweet in the middle and sweeter on the sides, it is even more delicious when eaten hot. Koba can be bought in pieces or whole for those who like it.

The mofo gasy

As the name suggests, this bun is unique to Madagascar. No bigger than a fist, the mofo is made gasy made from rice flour and fried sugar. It is very delicious, especially when eaten hot. Malagasy people generally eat mofo gas for breakfast, accompanied by coffee or tea. Several outlets are scattered in the neighborhoods, city centers and even on the national roads.

The Hen'omby ritra

Just like Ravitoto, it is a typical Malagasy dish. It consists of pieces of beef cooked with garlic and ginger are cooked. These are cooked with the meat at the very beginning of preparation. When the whole takes on a brownish color, water is poured in and waits until it evaporates. The same action is repeated until the meat is tender. The hen'omby ritra is accompanied with rice and traditionally eaten with rougaille and the famous "romazava", an extremely delicious dish that delights the taste buds.

The different amin'anana sy kitoza

The "vary amin'anana" or "rice with brèdes" (leaves such as petsai or other herbs) is a kind of soup made in the essentially consists of rice, brèdes, onions, salt and patsa (small shrimps). "Kitoza" is made from beef or pork strips, the meat is salted, dried and smoked or not depending on taste.

Rice and kitoza are cooked and prepared separately, but eaten together. The different amin'anana sy kitoza is a well-known dish in Madagascar, served for breakfast or dinner. It is a simple but very pleasant meal.