The local specialties in Madagascar

Malagasy cuisine is different from our European cuisine, but very rich. During your vacation in Madagascar, do not forget to try these dishes!
The usual meal of a Madagascan is divided into two parts. A Malagasy will put together about 60% of his meal with a very large portion of rice (the Vary), which he decorates with the main dish (the Loaka), so Malagasy cuisine has more to do with the Loaka and the following article is about "Laoka" with beef. So here in Madagascar it is about zebu beef.

Beef skewers or masikita

Beef skewers or masikita in Madagascar is the most popular form of barbecue in Madagascar, every night and especially on Friday night (zoma mafinaritra - great Friday). To make this recipe simple, you need only good spices from Madagascar and imagination. It is therefore the perfect choice for relaxed evenings. Here, as in other islands of the Indian Ocean, the zebu fillet on the grill is eaten as an appetizer or tsakitsaky. But locally we eat these beef or masikita skewers with rice and tomato rougail.

Beef skewers or masikita ideally come from the zebu filet. Since it is the most tender part of this unique cow family in Madagascar. This is also the reason why it is preferred to make mosikiky, which is the other name for skewers. But in any case, the lack of zebu fillet would not stop devotees from preparing it. As you will have understood, all tender meats are good for making zebu skewers. Good spices like pepper in combination with garlic and cayenne pepper will be enough, of course. Below are the characteristics of the recipe.

Steps for the preparation of beef or masikita skewers

Before starting the preparation of beef or masikita skewers, called tsakitsaky, the meat must first be marinated. And only then should perform the following preparatory steps.

1. First, cut the beef tenderloin into large cubes.
2. Then in a bowl add the paprika, pepper and garlic powder. Then the soy sauce, honey, salt and a dash of olive oil. Mix everything well.
3. Skewer the pieces with skewer tips to desired size.
4. Finally, cover with stretch wrap and let the tsakitsaky soak in the refrigerator for 1 hour.
5. Just before eating, place the beef or masikita skewers on the grill grate. Depending on the desired cooking time, leave on the embers for three to five minutes on each side.
6. Enjoy beef or masikita skewers with sweet cassava cookies.

Zebu goulash in tomato sauce (Hen'omby saosy)

Here is a recipe for Malagasy cuisine: preparation of thin slices of zebu meat in a spicy tomato sauce. This recipe can be enjoyed with family or friends, alone or with white rice.

 Cut the zebu meat into thin slices, then take the ginger, peel and grate. Mix the same with the garlic and spices.

Allow the mixture to soak in so the spices can affect the meat.

In the meantime, prepare the tomatoes and the bell pepper. As for cooking, put the pot on the stove. Once the oil is heated, you can add the meat. After 2 minutes you can add the onions, peppers and tomatoes.

After a time of about 10 minutes you can take it off the fire. Enjoy it hot, preferably with rice!

Romazava with wild pepper (Romazava gasy sy Voatsiperifery)

Mince the garlic and finely chop the onion.

Pour the oil into a baking dish and cook the pieces of meat over medium heat.

Once the pieces of meat are well colored, add the garlic and onion and then the tomato.

The pepper fresh from the pepper mill (you can also just crush it) and mix.

Pour water over the beef pieces until they are covered.

Bring to a boil, add the cinnamon leaves, then cook for 7 to 10 minutes, skimming periodically.

After 10 minutes, lower the heat to the lowest setting.

Cover and simmer the rosaava for about 50 minutes.

Prepare the leaves.

Rinse the leaves and add to the meat.

Cook for another 20 to 25 minutes and you're done!

This romazava recipe with Wild pepper is a traditional recipe from Madagascar. It is the national dish of the island, which looks more or less like a pot au feu. Traditionally the Romazava  in Madagascar with Zebu meat prepared, but there are also variants with chicken or even fish. Leaves are very important for the dishign they are edible leaves that come from several plants: Watercress (the most commonly used), but also pumpkin, sweet potato, cassava, chouchou, taro, radish leaves, carrot leaves, chardroot, etc. The Mafana flowers  are very fragrant and its yellow flower with numbing effect makes the mouth vibrate when you crunch it, which looks like a feeling of spice... History wants it to be part of the 7 royal dishes of the island, and it was especially the dish of the Malagasy queens.... It is also a very popular dish on Reunion Island, where it is called Romazave.

Serve this delicious dish with a good rice and if possible a good rougail tomato!