What to Eat in Madagascar

Madagascar’s cuisine grows from a mosaic of climates: humid coasts, dry south, and cool highlands with terraced paddies. Rice anchors daily meals, supported by zebu cattle, cassava, bananas, and abundant greens called brèdes. Markets reflect short, seasonal harvests and local availability.

Meals are built around steamed rice with a savory accompaniment and often a clear broth, eaten communally at midday and evening. Street breakfasts and roadside snacks thrive, while pickled salads and chili relishes bring heat and acidity. Trade routes layered Austronesian, African, Arab, South Asian, and European techniques onto local staples.

Romazava is a clear, gently simmered stew of zebu beef or mixed meats cooked with a bouquet of brèdes—typically brède mafana (Acmella oleracea), anamamy, and anatsonga—plus onion, tomato, ginger, and garlic. The leaves are added in stages so they tenderize without losing color, and the pot is kept at a quiet bubble to coax a clean, aromatic broth; brède mafana releases a natural tingling compound that lightly numbs the lips. The result is savory yet delicate, with tender meat, soft greens, and a peppery, slightly bitter edge, eaten hot over rice and often brightened with a spoon of sakay chili; widely regarded as the national dish, it appears at family tables across the highlands and beyond, especially at Sunday lunches and gatherings when seasonal greens are plentiful.

Ravitoto sy henakisoa turns pounded cassava leaves into a deeply satisfying stew with pork, garlic, and ginger. Traditionally, fresh young leaves are crushed in a large mortar to break down their fibers, then simmered slowly with pork belly or shoulder so the fat emulsifies into the greens; coastal cooks sometimes enrich the pot with coconut milk, while highland versions remain leaner and strictly savory. Its flavor is earthy and slightly bitter, the texture thick and almost creamy, and the pork becomes tender and aromatic; served with plenty of rice, it’s a cornerstone of everyday cooking and celebratory meals alike, reflecting cassava’s role as a drought-resilient staple and the importance of shared, slow-cooked food in Malagasy households.

Akoho sy voanio is chicken gently stewed in coconut milk perfumed with onion, crushed ginger, and garlic, with optional turmeric or tomatoes for color. Cooks brown the chicken pieces lightly to develop fond, deglaze with a splash of water, then add thick coconut milk to simmer until the meat yields and the sauce turns silky; a squeeze of citrus or fresh herbs may finish the pot, depending on family habit. The taste is mellow and aromatic rather than fiery, with a lush mouthfeel that pairs well with plain rice and sautéed greens; especially common along the eastern and northwestern coasts where coconuts are abundant, the dish carries Indian Ocean trade influences and appears at weekend lunches and festive gatherings when people have time to cook slowly.

Mofo gasy, literally “Malagasy bread,” are yeasted rice-flour cakes cooked in greased, cast-iron molds set over charcoal braziers. A batter of ground rice or rice flour, sugar, water, and sometimes coconut milk or vanilla is left to ferment lightly, then ladled into ring-shaped cups where it sets, forming crisp, browned edges and a tender, airy crumb with a faint smokiness from the coals. Mildly sweet and easy to carry, mofo gasy are sold from early morning until mid-morning by street vendors and market stalls, eaten warm with tea or coffee; the snack reflects the island’s rice culture and urban rhythms, providing a simple, affordable breakfast across both highland towns and coastal settlements.

Koba ravina is a leaf-wrapped cake made from ground peanuts, mashed bananas, rice flour, and brown sugar beaten into a thick paste. The mixture is layered and tightly bundled in banana leaves, tied, and steamed or boiled for several hours, which sets it into a dense, sliceable log that travels well; vendors often prepare large cylinders and cut portions to order. Its flavor is nutty with caramel and ripe banana notes, the texture fudgy and slightly sticky, and it is served at room temperature; commonly sold at roadside stands, bus stations, and markets, koba is brought to family gatherings and taken on long journeys, a portable sweet with deep roots in precolonial leaf-wrapping techniques.

Malagasy cooking blends Austronesian foundations with African, Arab, and South Asian accents, yet stays anchored in rice, brèdes, and zebu. Regional climates shape the table: coconuts and seafood along the humid coasts, robust leafy stews in the cooler highlands, and resilient cassava in the drier south. For more food insights and to plan trips by season and climate, explore Sunheron’s guides and smart filters to discover where to go and what to eat next.