Madagascar what do they eat

It is one of the cult dishes representing Madagascar. For those who do not know it, the bambara pea or ground pea is a small earth bean whose pods grow underground like peanuts, hence its name voanjobory in Malagasy voanjo which means peanut and bory which means round. Its taste approaches that of pistachio mixed with that of white beans.

In Madagascar, it is often eaten fresh with pork or beef. However, bambara peas also go well with fish. For the recipe, you can take canned or dried bambara peas but it would be even better if you find fresh ones. Thinking of visiting Madagascar?

Be sure to check out our articles by Nicolas. Born in Madagascar, Nicolas knows his homeland like the back of his hand. But not only that, he is a tourism graduate and expert. Nicolas it the Travel Inspires' Madagascar specialist!

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Travel Inspires is a brand under the umbrella of Creative Web Advertising. Add half of the curry, then brown the cutlets, stirring occasionally. And add salt and pepper. Lower the heat, and add the ginger, to cover with the coconut milk, add the rest of the curry, and the coconut shavings, and the mushrooms if desired.

Simmer for about 30 minutes. Serve hot with rice. I hope that when you can travel safely in Madagascar, I can recommend these experiences and many more to you! Related posts:. Angano: Cultural Treasure of Madagascar. Circumcision in Madagascar: an essential custom. The place of the zebu in Madagascar. Baobabs In Madagascar-The mother of the forest.

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Subscribe to our newsletter and get exlusive first minute offers straight into your inbox. Visit us on Social Networks. Close The 10 best typical dishes of Madagascar. Book this Tour Enquiry about the Tour. Privacy Policy. Privacy Preferences I Agree. Consent Management. Spoon and sprinkle sparingly. In the tradition of what some might recognize as Indian pickle, achard features green mango or vegetables marinated in blend of spices.

Counter-intuitive to this geographic arc, it is often found in the northwestern parts of Madagascar. Although we were aware that Madagascar was a former French colony, we were still surprised by the influence of French cuisine in the country.

This impact on the Malagasy table was found not only in the appearance of bakeries churning out baguettes and French pastries everywhere in the country, but also in how many restaurants across the spectrum served variations on savory French classics. Many restaurants offer French-inspired sauces like poivre vert green pepper or tangy mustard sauce to go with your zebu filet. We found both of these sauces consistently tasty.

This should not come as a surprise. Given both the French colonial influence and how prolific ducks are across the countryside, it all fits.

Two very traditional French dishes — roasted duck breast and slow-cooked, preserved duck — can also be found in regular rotation in Madagascar. Both dishes proved solid and tasty each of the times we tried them. Yes, the tradition of foie gras duck liver pate lives on in Madagascar.

We were surprised as well. Our final meal in the country, taken at Sakamanga in the capital of Antananarivo, featured it. It was the real deal and surprisingly good. Once you get close to the coast, we recommend you switch to a fish and seafood-focused diet. Food along the coastline typically features whatever the local fishing boats happened to catch that day. Fish is often served grilled whole or as a filet, and also in skewered cubes brochettes.

Seafood is often served grilled or fried, and also in specialties like lobster with vanilla sauce. If squid, prawns, or lobster interests you, the restaurants along the beach in Ifaty will keep you busy. Food is fresh, and the grilled flavor is hard to beat. Though you can find these in markets, in street stalls, and in hotelys and restaurants, the best versions we tasted were served as a late afternoon snack at the Arc-en-Ciel homestay in Fiadanana village not far from Antsirabe.

There, we tasted mofo anana literally, leafy green bread , bread fritters with leafy green strips and spices. The closest comparison I could make is to a pakora, the spiced Indian fritter. The mofo anana were served alongside mofo voatavo , or pumpkin beignet fritters, a variation which offered contrast to the savory. The latter were especially decadent when dosed with a bit of condensed milk on top.

Fried plantain chips are also a favorite. Street food stands sell small fried samosas and spring rolls. Just be sure that they are fresh and hot. Otherwise, make certain you have a strong stomach. In markets, hot banana fritter beignets straight from the stove are among the most delightful read: fattening and hygienically safest treats.

Eat them when they are hot! A slice of fruit is often further sweetened, doused in local rum, lit on fire, and sometimes topped with sprinkled cinnamon. Koba akondro is a dense steamed cake made with rice flour, crushed peanuts, bananas and a molasses-type sweetener.

Its density and texture is the result of steaming in banana leaves. Ask for a small slice at the market as the cake is quite dense and rich. Taking another page out of the French colonial cookbook, many restaurants in Madagascar serve crepes as dessert. These are typically filled with bananas or other local fruit, then drizzled in chocolate sauce.

This is another traveler favorite. It turns out that Madagascar is a major producer of cacao, too. All manner of Madagascar chocolate is worth a taste. What we found worked best was teaming up with others in a group so each person bought something different and we could sample as many chocolate bars as possible.

You can find the higher quality chocolate at larger, more formal grocery stores. But be sure to bring a few gallons of water to share and chase it with. Madagascar also produces many other sweet and savory spices such as black pepper, cinnamon, and clove.

The prices were a bit higher than in Ranomafana, but not by much. Just about every market in the country features a stand or two with piles of spices so you can just select from there. At Analakely Market in Antananarivo, tables are stacked high with everything, including fresh green pepper pods, black pepper, mixed pepper, cloves, and chili peppers.

Be sure to look out for Madagascar 4-spice, a blend of black pepper, white pepper, pink pepper, and coriander. Madagascar coffee is generally decent, though it may not quite live up to the strength and style of your favorite coffeehouse back home. It's usually made with a cloth bag filter or strainer. Often, condensed milk is served with coffee instead of regular milk. Tea in Madagascar is often a better, more unique bet. Try various flavors to see what suits you. The crunchy texture of peanuts adds to its unique flavor.

What is it: Bread with leafy greens, mofo, and anana, meaning bread and leafy greens respectively in the local language. The greens are cooked well, added to a batter of bread, and then deep-fried to prepare these tiny fritters.

A hot sauce of chili, garlic, and ginger serves as a dip. What does it taste like: Soft, crunchy, spicy, and crispy, that would melt in your mouth at the very first bite you take. What is it: A stew made by blending chicken and coconut, mainly served over rice. What does it taste like: The rich flavor of chicken and sweetness of coconut makes it a splendid dish altogether.

What is it: Crunchy, deep-fried spring rolls filled with beef, leek potato, cabbage, and onions. Hot, tangy sauces serve as perfect sides to accompany this savory snack.

What does it taste like: The crispiness in every bite would transcend you to a different level altogether. What is it: Though the name might seem like jargon, it is a simple dish of chopped pork and Bambara groundnuts. A bowl of salad and chili paste often serve as a side dish.

What does it taste like: The richness of pork combined with the nutty and earthy flavor of groundnuts would satisfy your taste buds to the fullest.

What is it: A staple drink of Madagascar, prepared by placing a cup of cooked rice in a pot and heating it on a medium flame till it attains a toasty smell. After the addition of water, the decoction is steeped, cooled, and finally strained into a glass.

Ice cubes are optional. What does it taste like: Refreshing and nutritious, apt for a country like Madagascar where water shortage is at its peak. What is it: Similar to the Indian samosa, it is a triangle-shaped fried savory stuffed with fillings of ground beef and potatoes.

However, it is not as spicy as the Indian variant and vendors are often seeing carrying a hot pepper jar, in case one desires for some tanginess. What does it taste like: Spicy and crispy, with the flavor differing by the spices and herbs added.