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Malagasy cuisine is a blend of many influences (Asian, Arabic, African, Creole, etc.). Style may vary from one region to another, but generally the rice is essential. Malagasy cuisine is especially oriented "land-sea" course emphasizing local products. The flavourings used for preparation are mainly garlic, the onion and ginger… History of awareness on Malagasy cooking, This article will introduce you 5 local features.

Rice

A staple, rice is served at every meal. So you can not escape you, No matter where you are on the island. While the juicy rice «vary Ataur» or the bredes juicy rice "vary amin' Añana» is offered at breakfast, dry rice 'vary maina' is available for lunch and dinner. As rice does not constitute a whole plate, who says rice, said also flat accompanying "laoka.. The latter often depends on local productions, It is so be meat, fish or vegetables.

Ravitoto

If there is a dish to try it in Madagascar, It is without doubt the Ravitoto or looted cassava leaves, simply because it's the most emblematic dish of the country. Often prepared with pork meat (cut in big D) and the coconut milk and flavoured with garlic, the Ravitoto is very rich in fat, but that is how the locals appreciate. It is often served usually with rice and you can enjoy in almost all of the restaurants on the island.

Koba

A typical Malagasy desserts, the Koba is certainly one of the sins cute of Aboriginal. It is a traditional pastry mixing rice flour, sugar and crushed peanuts. Wrapped in banana leaves, the Koba is visually not very appetizing Unlike Western pastries giving water to the mouth nothing than seeing them. However, It is of very good taste, see for yourself. Consume with moderation still, as it is very caloric.

Romazava

A kind of pot au feu, the Romazava is one of the most authentic dishes Malagasy. It is same to the top 1 Malagasy specialities. The recipe is simple, as also doesn't like that the meat and bredes. For what is the meat, the most used is the meat of zebu. But the Romazava can also be made with chicken or fish. As for the bredes, They include only the acmella oleracea, even their soft parts. A kind of aromatic plants, acmella oleracea are the essential element contributing to the specific taste of the Romazava.

Mofogasy and Ramanonaka

These are typical Malagasy cakes. They consist essentially of rice flour, but the difference is that the Mofogasy is sweet and thicker while the Ramanonaka is dirty and less thick. These cakes can also be prepared with coconut milk, but to each his preference. The Mofogasy and the Ramanonaka are best warm. Consumed with tea, milk or coffee, they may very well replace the «vary Ataur» or the «vary amin' Añana» breakfast.

You have now some glimpses of the Malagasy cuisine. If you want even more, What's better than one travel in Madagascar ? Once on-site, Don't miss the tourist gourmet lounge (Sagatours) where you can discover not only the Malagasy culinary art, but also all local products. For informational, the next show will take place the 27 to the 30 August at Mahamasina, in the Palace of Sports and Culture.