Madagascar

Malagasy cuisine combines rice, zebu and aromatic seasonings with African, Asian and French influences.

Traditional romazava: the Malagasy beef broth with brèdes mafana, the leaf that tingles in the mouth

Published on: July 12, 2026

Leonardo Polo

Madagascar's national dish: cubes of beef (or zebu) cooked in a clear broth with tomato, onion, garlic and ginger and brèdes mafana, the toothache-plant leaves that numb the tongue, plus other greens. Served with plenty of rice and sakay chili sauce.