Dishes, which you will be treated on this island, are quite simple and uncomplicated. The cuisine of Madagascar is based on the traditions of local people who come from the Great Sunda Islands and neighboring Africa. The main component of all dishes - rice, which can be combined with a variety of additions. It can be meat and seafood, cheese and vegetables, sauces and spices.
Features of the national cuisine of Madagascar
The main difference of the cuisine of Madagascar is that there is a lot of green hot pepper in any of its dishes. In addition, any food is seasoned with sauce. This may be a familiar soy or curry, but most often the housewives use a traditional garlic-tomato sauce called acard. Any additive to the dish is seasoned with local herbs and spices, and therefore it is perceived as a new sauce.
As side dishes in the Malagasy cuisine often use a variety of salads or simply boiled vegetables:
- anana - the composition includes shrimps, rice and spices;
- ro - is prepared from rice, herbs and spicy spices;
- potatoes, corn, beans, lettuce, crushed cassava leaves.
In comparison with the inhabitants of continental African countries, the Malagasy people consume quite a lot of meat and products from it. Cows and pigs on the island are bred a bit, and for the preparation of any national dish of Madagascar, the antelope zebu meat is usually used. Tourists can try:
- baked on charcoal meat;
- Antelope meat with garlic-tomato sauce - "henobi ritra";
- strips of dried, roasted or smoked meat - "whale";
- ragout of tomatoes with meat and spices - "rumazava";
- pork with eel called "henakiso si armalona";
- pork, which is served on the leaves of cassava - "henakiso si ravitoto";
- assorted stewed beef or pork with cassava - "ravitutu";
- chicken with bananas, fried on a grate;
- goose liver.
Desserts and drinks in Madagascar
After lunch in Madagascar, you will be treated with a delicious dessert:
- pudding from rice with coconut - "gudzunudzu";
- cakes made from sweet rice - "mukari";
- fruits - the usual strawberries, bananas, guava, coconuts, pineapples, as well as exotic lychees or anonymous.
Of the drinks on the island are very popular coffee, slightly boiled local tea, various juices, mineral water called "O-Viv". In Madagascar, alcoholic beverages are also produced:
- The raw rum, which in the local dialect sounds like "tukah gras";
- Beer "Tri-Horsiz-Beer" and "Flash";
- wines - white, pink, red;
- coconut wine "Trembou";
- "Lychele" is a drink from the local fruits of the same name.