Travel Reference
In-Depth Information
seafood.ThehistoricinfluenceofIslamincoastalareasmeanszebumeatmaybesub-
stituted for pork (often
fady
).
In the north, steak or poultry
au poivre vert
(creamy green peppercorn sauce) and
poultry or seafood
à la vanille
(vanilla sauce) blend French and local influences.
In Mahajanga the specialty is
khimo
(curried ground beef), while near Morondava
kabaro
(lima beans with curry or coconut) are a filling alternative to meat. On the
coast you can try treats like
godro-godro
(cardamom-coconut pudding),
boatamo
(coconut cookies) or
mokary
(a coconut-flavoured
mofo gasy;
see below), or spice up
your dishes with tart
lasary
- a chutney-like condiment of lemon, mango or papaya
soldinacolourfularrayofrecycled bottlesatroadsidestands.Whileinthehighlands,
youcantryother
lasary
madeoftomato
(
voatabia
),peanuts(
voanjo
),mango(
manga
)
or vegetables (
legioma
) in a curried vinaigrette, or tuck into a bowl of scrumptious,
peanut-flavoured
voanjobory
(bambara groundnuts with pork).
Under the 19th-century Merina monarchy, New Year was celebrated with rich and
distinctive dishes. Among these were
tatao
(boiled rice, honey and milk) and
jaka
(beef conserved in clay pots for a year). The main seven dishes have become iconic
ofhighlandcuisine:
romazava
(beefstew),
varanga
(friedsliveredbeef)and
sesika
(a
sortofpoultrybloodsausage),aswellasporkwith
ravitoto
(shreddedcassavaleaves),
vorivorin-kena
(beeftripe),
amalona
(stuffedeel)and
vorontsiloza
(turkey)-astaple
of highland celebrations, especially weddings and Christmas.
Certainfoodsarealsotraditionallyassociatedwithspecificlifeevents.Ata
famadi-
hana
it is customary to eat
vary be menaka
- rice prepared with beef and lots of fatty
pork. After the birth of a baby, thinly-sliced strips of pan-fried smoked beef called
kitoza
are traditionally prepared to help the new mother regain her strength. She may
also be offered
ro-patsa,
a bouillon made of potato and tiny dried shrimps believed
to aid in nursing - although its reputation for restoring health and vitality makes it a
popular home remedy for any ill.
Madagascar's array of doughnut-like treats is surprisingly diverse in flavour and
texture. In the highlands, rice is used to make sweet
mofo gasy,
savoury
ramanonaka
and half-sweet
mofo grefy,
as well as rice flour doughnut rings (
menakely
) or balls
(
mofo baolina
). Savory ones are made from chopped greens (
mofo anana),
chilli
sauce (
mofo sakay
), various veggies or prawns. The more common sweet ones are
madefrombaguette(
makasaoka
),banana(
mofo akondro
),pumpkin(
mofo voatavo
),
sweetcorn (
mofo katsaka
), sweet potato (
mofo bageda
), cassava (
mofo mangahazo
)
or yam (
bokoboko
).
Most
laoka
involve some sort of sauce or juice to flavour the rice. You can find
almost anything curried
(au curry
) or in coconut milk
(au
coco
or
voanio
), and if
no sauce is specified then expect something mild and tomato-based.
Ritra
means
'simmered in its own juices'. Green and red
sakay
(chilli sauce) are usually available
