Madagascar

🇲🇬Madagascar

Mofo Baolina

Balls of sweet wheat dough deep fried and rolled in sugar, sold from trays by the handful.

🇲🇬Madagascar

Mofo Gasy

A sweetened rice-flour batter left to ferment overnight and cooked in the hollows of a cast-iron plate over charcoal into small, spongy rounds.

🇲🇬Madagascar

Mofo Mangahazo

Cassava cakes cooked or baked as a Malagasy market snack.

🇲🇬Madagascar

Mofo Sakay

The same rice batter as mofo gasy made savoury with onion, tomato, greens and chilli, and fried in deeper oil.

🇲🇬Madagascar

Pibasy

Loquats grown in the highlands, sold in the short spring season in small orange bunches.

🇲🇬Madagascar

Pok-Pok

Voanantsindrana

A small orange physalis fruit sold in its papery husk, tart and sweet at once.

🇲🇬Madagascar

Ramanonaka

Salted rice-flour batter fried in lard on a hollowed plate, the savoury sibling of mofo gasy.

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Ranovola

Water boiled in the pot with the toasted rice crust left at the bottom, drunk hot with the meal in place of anything else.

🇲🇬Madagascar

Ravimbomanga

Sweet potato leaves stewed with dried shrimp, tomato and garlic into a dark green laoka.

🇲🇬Madagascar

Ravitoto

Cassava leaves pounded to a coarse green pulp and cooked slowly with pork belly, garlic and ginger, often finished with coconut milk on the coast.

🇲🇬Madagascar

Ravoliva

Malagasy leafy greens cooked with rice, aromatics and sometimes meat as a homestyle relish.

🇲🇬Madagascar

Romazava

Beef simmered into a clear ginger-and-tomato broth loaded with mixed greens, including paracress leaves that leave the mouth tingling and slightly numb.

🇲🇬Madagascar

Rompatsa

A broth of tiny dried shrimp with sweet potato leaves and beef, traditionally cooked for women after childbirth.

🇲🇬Madagascar

Ron'akoho

Chicken simmered with a great deal of ginger into a clear, hot broth drunk as much as a remedy as a meal.

🇲🇬Madagascar

Rougail Malagasy

A Malagasy tomato, ginger and chili relish served fresh beside rice and grilled foods.

🇲🇬Madagascar

Sakamalao

Salt cod cooked with tomato, onion and ginger in a Malagasy home-style preparation.

🇲🇬Madagascar

Sakay

Small red chillies pounded with ginger, garlic and oil into a fiery paste that sits on every table in the country.

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Sambos

Small triangular pastries filled with minced beef, potato or fish and fried, sold three or four to a bag.

🇲🇬Madagascar

Saosisy sy Tsaramaso

Malagasy sausage simmered with beans, tomato and onion into a hearty household dish.

🇲🇬Madagascar

Tatao

Rice boiled in milk until thick and served with honey poured over it.

🇲🇬Madagascar

Three Horses Beer

A pale pilsner brewed in Antsirabe since 1958 and sold in returnable bottles across the country.

🇲🇬Madagascar

Tilapia Malagasy

Tilapia cooked with tomato, ginger and herbs in a Malagasy inland style.

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Toaka Gasy

Cane spirit distilled in village stills, drunk raw or steeped with fruit and bark.

🇲🇬Madagascar

Trondro Gasy

Fresh fish cooked Malagasy-style with tomato, ginger, garlic and herbs.

🇲🇬Madagascar

Tsaramaso

Red beans cooked with tomato, onion and ginger as a Malagasy rice accompaniment.

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Varenga

Slow-cooked shredded beef seasoned with garlic, ginger and Malagasy aromatics.

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Vary Amin'anana

Rice cooked loose with chopped greens and pieces of beef or pork into a thick, soupy one-pot eaten at any meal.

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Vary Sosoa

Rice boiled with far more water than usual into a plain soupy porridge, eaten for breakfast with dried meat or fish.

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Voanjobory

Bambara groundnuts stewed with pork or beef until the nuts soften into a thick, starchy, faintly sweet dish.

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Voatsiperifery Pepper

Voatsiperifery

A wild forest pepper harvested from vines in the eastern rainforest, with a floral, resinous heat unlike ordinary black pepper.

🇲🇬Madagascar

Vorivorinkena

Zebu tripe cut in strips and stewed with ginger, garlic and tomato until tender.

🇲🇬Madagascar

Vorontsiloza

Turkey cooked slowly with pork, garlic and ginger — a Christmas and celebration dish in the highlands.

🇲🇬Madagascar

Zebu Steak

Henan'omby

Zebu beef browned and simmered down in its own juices with garlic, ginger and onion until the liquid is gone and the meat caramelises.