Madagascar Cuisine

Local Cuisine

Malagasy cuisine has rice as its "traditional" ingredient, which means that in many places the main dish will revolve around it, either alone or accompanied by chicken or other meats. As for romazava (a beef and vegetable stew), it is the national dish. Other classics of Malagasy cuisine include soups (Chinese, vegetable...), chicken (roasted, in sauce), zebu meat (as steak, tournedos...), and duck (magret and foie gras), served with rice or sautéed vegetables. Sea and river fish, as well as seafood, are also common. Generally speaking, while Malagasy gastronomy is quite spicy, it is more fragrant than hot.

Other Cuisines

It is in the cities, particularly in the capital, that you will find other types of cuisine. French cuisine is logically well represented and has even strongly inspired local cooking, with dishes like magret, foie gras, zebu steak and fries, and a full range of bakery products, including croissants. Among foreign cuisines, you will also find dishes from Réunion (such as curries), Italian pasta and pizzas, as well as Chinese restaurants and, occasionally, Indian ones in certain areas.

Specialties

Starters

Dishes

Desserts

Drinks

Where to Eat

There are two categories of restaurants in Madagascar: the hotelys, where bush taxis often stop, and more "classic" restaurants offering Chinese or "French-style" cuisine but rarely Malagasy food. The former are by far the cheapest—you can eat for less than 4 or 5 €—but also the least varied, with meals typically revolving around chicken, zebu, and the ever-present rice. For more diversity in the more "classic" establishments, expect to pay around 10 € for a meal.