Gastronomy in Madagascar

Cuisine in Madagascar is influenced by Arabia, China, France and India. The individuals of the country like hot food and usually the dishes are served with hot peppers. The most common ingredients which give flavor to the dishes are onions, garlic, ginger, mild curry, salt and tomatoes.

The common breakfasts that are served in the country are rice with a laoka of fried sausage or egg and French bread with butter or condensed milk.

Some of the specialties in the country are akoho sy voanio (a chicken dish with coconut, rice), foza sy hena-kisoa (a stir-fried pork, crab and rice dish), kitoza (long pieces of smoked, fried meat), trondro gasy (prepared with white fish, tomato and zucchini), tsaramaso (beans with tomato sauce), ravitoto (cooked with meat and cassava leaves), ro (blend of herbs with rice), romazava (beef and combined greens sautéed with onion, ginger and tomato), Vary amid ’anana (made from herbs, rice, meat or shrimps), voanjobory (bambara peas taste with pork), and several kinds of seafood. The popular side dish in uplands is the achard, which is similar to salad of green beans, carrots and cabbage.

Fresh fruits are one of the desserts eaten after meal. Among the several usual tropical fruits eaten in the country are tamarind, pineapple, mango, longans, leeches, lemon, guavas, coconut, avocado and apple. Other desserts that are found in the country are cakes, French pastries and chocolate.

The national drinks of the Malagasy include betsa (fermented alcohol), litchel (an aperitif prepared with lychees), toaka gasy (refined from rice and cane sugar), three horses’ lager and ranon ’apango (prepared with burnt rice). Other popular beverages are fruit juice, fresh milk, tea, coffee and wine.