1896–1960 Malagasy cuisine

french baguettes sale @ shop in toliara

although handful of chinese settlers had arrived in madagascar towards end of reign of queen ranavalona iii, first major influx of chinese migrants followed announcement general joseph gallieni, first governor general of colony of madagascar, requesting 3,000 chinese laborers construct northern rail line between antananarivo , toamasina. chinese migrants introduced number of dishes have become part of urban popular cuisine in regions large chinese communities, including riz cantonais (chinese fried rice), soupe chinoise (chinese-style noodle soup), misao (fried noodles), pao (hum bao) , nems (fried egg rolls).

by 1880s, community of 200 indian traders had been established @ mahajanga, port on north-west coast of madagascar, near bembatoka bay @ mouth of betsiboka river. thirty years later population of indians in madagascar had increased on 4,000, concentrated along trading ports of northwestern coast. these indian communities popularized curries , biryanis throughout region. khimo in particular, dish based on indian keema, became specialty of mahajanga. indian samosas (sambos) became popular street food in parts of madagascar, may known name tsaky telozoro ([ˈtsakʲteluˈzurʷ], three-cornered snack ).

while french innovations enriched cuisine in many ways, not every innovation favorable. since french introduction of prickly pear cactus in 18th century, lifestyle of southern pastoralists became increasingly reliant on plant ensure food , water zebu fruit , water during dry season between july , december. however, in 1925, french colonist wishing eradicate cactus on property in southwestern town of toliara introduced cochineal, insect known parasite of plant. within 5 years, prickly pear cactus of southern madagascar had been wiped out, sparking massive famine 1930–1931. although these ethnic groups have since adapted in various ways, famine period commonly remembered time when traditional lifestyle ended arrival of foreigners on land.