Muffins recipes

National dish of Madagascar

flag of Madagascar

  • Independence: 26. 6. 1960
  • Capital: Antananarivo
  • Official language: Malagasy, French
  • Population: 22 005 222
  • Area: 587 041 km2
  • International code: MG
  • Currency: Malagasy ariary (MGA)
map of Madagascar



  • Olive oil to line the cooking pan
  • 6 to 8 chicken breasts, quartered
  • 6 large ripe tomatoes, peeled, seeded and coarsely chopped (or a 410 gram can)
  • 2 medium-size onions, coarsely grated
  • 4 to 6 cloves of garlic, minced
  • 5cm knob of fresh ginger, peeled and cut into thin, short matchsticks
  • 1 bunch of fresh spinach or chard leaves, washed and shredded
  • Salt and freshly ground black pepper, and dried chilli flakes to taste
Romazava is national food (dish) of Madagascar


Line a heavy-based saucepan with a thin layer of olive oil, heat, add the chicken pieces and brown on all sides. This should take about 10 minutes. Add the tomatoes and continue cooking until they are incorporated into the sauce. Add the onion, garlic and ginger and continue to cook for about 10 to 12 minutes. Finally, add the spinach, season with salt and pepper and stir until the leaves are wilted and just cooked. Serve hot with basmati rice. Enough for 6 to 8 servings.


National dish of Madagascar, the romazava is basically a stew prepared with a mix of meats. The success of this dish lies in adding different meats at different points while cooking, so that all meats are perfectly cooked in the end. Spices and seasonings are generally added at the end of cooking. The dish is a part of the  main course that may include boiled white rice along with it. The leftover stew can be enjoyed by adding a dash of tomato sauce for extra flavor. This dish is highly nutritive because of the inclusion of meats that are rich in proteins and vitamins. It is suggested to use trimmed meats in order to reduce the fat content of the stew. Spinach and other greens are replete with iron and vitamin C which make the romazava extra healthy.

There can be found various cuisines in the regions of Madagascar, including Asian, Europeans, Indian and authentic African ones. A traditional African dish is the potjies, which is basically maize stew with onions and tomatoes and it is consumed with rice. The European dishes that can be found in Madagascar resume to the Dutch fried crueler and the pies with milk dough and filling. In Lilongwe, the variety of dishes is wider than in the other regions – in here, all Asian, European and Indian dishes can be found, besides the traditional African ones. In the more rural areas, people usually consume the local fruits, like the bananas, avocado, papayas and local veggies, like manioc, which is mashed and consumed with stewed veggies or with meat dishes. Meat is consumed more frequently in the capital, while in the other regions, the diet is based on vegetables and fruits. Besides all these, there is a variety of seafood and fish, represented by Tuna, Crayfish, mussels, oysters and lobster.

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