National cuisine of Madagascar for gourmets

Traditions of Malagasy cuisine have deep roots in the Malay past of the island. However, close proximity to Africa also shaped the culinary preferences of Madagascar and made the island’s cuisine very unusual and unique. Rice is often the main dish on the table. It can be served as a separate dish, added to salads or used as a basis of some treats. Local dishes with rice can have absolutely all kinds of ingredients added, including poultry, antelope meat, cheese and dairy products, vegetables, fruits, and seafood.

Spices are another important group of ingredients that Malagasy cuisine simply cannot exist without. Sauces and herbs are mandatory here! By the way, when you are ready to try something new, it is better to ask in advance whether the dish you are about to order contains chili pepper. Many local dishes may be too hot for unprepared foreigners. This rule is particularly important for travelers who cannot eat extremely hot food due to health conditions. All fans of spicy food, in their turn, will be glad to try Malagasy cuisine. Green chili pepper, garlic, and various spices add an original taste to all local food.

We prepared the list of the most popular local dishes so that tourists do not feel completely lost when studying menus of local restaurants and cafes. Let’s start with a salad! Consider trying salads with Ro broth that usually contain such ingredients as rice, various spices, and herbs. By the way, local herbs usually have such complex and rare names that it is useless to try to remember them. The same applies to Anana salad that contains rare spices, rice, shrimps, and vegetables. Tomatoes, corn, and beans are the most popular choices for Anana. Copyright www.orangesmile.com

When describing main dishes, it is important to note that meat preferences in Madagascar can surprise and amaze travelers. While beef is the most popular meat in most parts of the world, it is not used much in Madagascar. Local people prefer Zebu antelope meat instead. Zebu steaks grilled with spices and herbs are very popular on the island, and this dish is neither rare nor gourmet. It is widespread and popular with both locals and tourists. Rumazawa is a popular ragout that contains pork or antelope meat. The taste of meat is particularly fabulous when mixed with tomatoes and spices. Rumazawa has a distinct taste, and so it is hard to mistake it for any other dish.

Naturally, fish and seafood are particularly delicious in Madagascar, just as one would expect from an island country. Moreover, the country is very rich in the fruits of the sea. Sea urchin is among the most unusual dishes that tourists can order. When looking for a quick snack or a snack for beer, consider trying Kitoza. This is dried and sliced meat that is first roasted. There are also smoked and cured variations of Kitoza. Sweet tooths will be excited to try small croissants that local chefs adopted from France. By the way, baked goods are very delicious on the island and are no worse than in Europe.

Non-alcoholic beverages are very popular in Madagascar – fruit juices (including the freshly squeezed ones), soda, mineral water, cold coffee, and many more. Of course, tourists can order hot drinks, such as coffee, tea, and herbal blends. As a rule, local beverages look quite typical to foreign tourists. However, local alcoholic drinks have some treasures, such as Malagasy rum. Fans of the pirates’ most popular drink will be delighted to try Dzama Rum. This famous rum company makes both dark and light rum variations. Toaka Gasy is the rarest type of rum that locals usually make for inner consumption. Local wine lists are full of rose, white, and red wine from different parts of the world. Among local specialties, it is also important to mention Trembo coconut toddy. Finally, don’t forget to try Litchel, an alcoholic drink with lychees that has a distinctive sweetish taste.