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Madagascar Cooking Madagascar

 
 
Area : 87489  sq.mi - Population 20653556 hab.
Madagascar

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Cooking Madagascar

 Gastronomy

Rice is the staple food. It is served with Malagasy dishes, the 'romazava', zebu with bredes leaves (local spinach) and the 'ravitoto', pork with cassava leaves. These dishes are served with an onion-tomato-pepper sauce called rougaille. There is also much Chinese and French inspired cuisine. The highlight, however, is the local seafood. Frogs' legs and crayfish are common on the High Plateaus. Foie gras is eaten with Malagasy sticks, and if you like grilled foods, try zebu slab.
There are many tropical fruits such as mangoes (October-December), lychees (December-February), pineapples and papayas (July-October), guavas (February-March), passion fruits (January), bananas and coconuts (the whole year).