Travel Reference
In-Depth Information
green chilli) and
achards
(hot pickled fruit, such as tomato, lemon, carrot or mango, used
as relish - you'll see bottles of the stuff sold by the roadside).
Rice Alternatives
The most common alternative to rice is a steaming bowl of
mi sao
(fried noodles with ve-
getables or meat) or a satisfying
soupe chinoise
(clear noodle soup with fish, chicken or
vegetables) - dishes that show the Asian origins of the Malagasy. Poorer rural communities
supplement their rice diet with starchy roots such as manioc or corn.
Seafood
The African Cookbook,
by Bea Sandler, has some good recipes from
Madagascar.
Given that Madagascar is an island, it's hardly surprising that seafood features prominently
on the menu. Prices are so low that all but those on the tightest budgets can gorge them-
selves at whim on fish, freshwater crayfish, prawns, lobster and even tiny oysters (from
Morondava). Adhering to the motto that less is more, seafood is often cooked simply,
grilled or fried, or in
sauce coco
.
NATIONAL FAVOURITES
Romazava
A beef stew in a ginger-flavoured broth; it contains
brêdes mafana
, a
green leaf reminiscent of Indian
saag
in taste that will make your tongue and lips
tingle thanks to its anaesthetic properties!
Ravitoto
Another well-loved Malagasy dish, it is a mix of fried beef or pork with
shredded cassava leaves and coconut milk; truly delicious.
Pizza
JustlikeEuropeansandAmericans, Malagasies havesuccumbedtopizzas!
They are a popular treat among middle-class families and you'll find an inordin-
ate amount of pizza joints (often with takeaway) in every large town and city.
Vegetarians & Vegans
The Malagasy don't find vegetarianism difficult to understand, and they are often more
than happy to cater for special diets if you give them enough notice. If you eat eggs, you
will have no problem as any restaurant can whip up an omelette. If you don't, getting
enough protein could be a problem, as beans and lentils are not widely available.
