Contemporary cuisine Malagasy cuisine

1 contemporary cuisine

1.1 rice (vary)
1.2 accompaniment (laoka)
1.3 street foods
1.4 desserts
1.5 beverages

contemporary cuisine

daily menu @ hotely (sit-down eatery)

since madagascar gained independence french colonial rule in 1960, malagasy cuisine has reflected island s diverse cultures , historic influences. throughout country, rice considered preeminent food , constitutes main staple of diet in arid regions of south , west. accompanying dishes served rice vary regionally according availability of ingredients , local cultural norms. outside home, malagasy cuisine served @ simple roadside stalls (gargottes) or sit-down eateries (hotely). snacks , rice-based meals may purchased ambulatory street vendors. upscale restaurants offer wider variety of foreign cuisine , malagasy dishes bearing french , other outside influences in preparation technique, ingredients , presentation alike.

rice (vary)

rice (vary) cornerstone of malagasy diet , typically consumed @ every meal. verb eat meal in malagasy language commonly mihinam-bary – literally, eat rice. rice may prepared varying amounts of water produce fluffy dry rice (vary maina, [ˌvarʲ ˈmajnə̥]) eaten kind of accompaniment (laoka) in sauce. may prepared water produce soupy rice porridge called vary sosoa ([ˌvarʲ suˈsu]) typically eaten breakfast or prepared sick. vary sosoa may accompanied dry laoka such kitoza, smoked strips of zebu meat. popular variation, vary amin anana ([ˈvarʲ ˌjamʲˈnananə̥]), traditional porridge made rice, meat , chopped greens. during highland famadihana (reburial ceremony), special kind of rice called vary menaka ([ˈvarʲ beˈmenakə̥], rice fat ) rice served fatty chunks of beef or preferably, highly fatty chunks of pork.

accompaniment (laoka)

the accompaniment served rice called laoka in highlands dialect, official version of malagasy language. laoka served in kind of sauce: in highlands, sauce tomato-based, while in coastal areas coconut milk added during cooking. in arid southern , western interior herding zebu traditional, fresh or curdled zebu milk incorporated vegetable dishes. laoka diverse , may include such ingredients bambara groundnuts pork, beef or fish; trondro gasy, ([ˌtʂundʐʷ ˈɡasʲ], various freshwater fish); shredded cassava leaves peanuts, beef or pork; henan omby ([henˈnumbʲ], beef) or akoho ([aˈkuː], chicken) sauteed ginger , garlic or simmered in own juices (a preparation called ritra [ˈritʂə̥]); various types of seafood, more readily available along coasts or in large urban centers; , many more. variety of local greens such anamamy ([anaˈmamʲ], morelle greens), anamafaitra (malagasy pronunciation: [anaˈmafai̯ʈʳ], martin greens) , particularly anamalao (malagasy pronunciation: [anamaˈlau̯], paracress)—distinguished mildly analgesic effect boiled leaves , flowers produce—are commonly sold alongside anandrano (malagasy pronunciation: [ananˈɖʳanʷ], watercress) , anatsonga (malagasy pronunciation: [anaˈtsuŋɡə̥], bok choy). in arid south , west, such among bara or tandroy peoples, staples include sweet potato, yams, taro root , cassava, millet , maize, boiled in water , served in whole milk or flavored crushed peanuts.

garlic, onions, ginger, tomatoes, mild curry, , salt common ingredients used flavor dishes, , in coastal areas other ingredients such coconut milk, vanilla, cloves or turmeric may used. variety of condiments served on side , mixed rice or laoka according each individual s taste rather mixing them in food being cooked. common , basic condiment, sakay ([saˈkai̯]), spicy condiment made red or green chili pepper. indian-style condiments made of pickled mango, lemon, , other fruits (known achards or lasary [laˈsarʲ]), coastal specialty; in highlands, lasary refers salad of green beans, cabbage, carrots , onion in vinaigrette sauce, popular side dish or filling of baguette sandwich.

ro ([ru], broth) may served main laoka or in addition flavor , moisten rice. ro-mangazafy ([rumaŋɡaˈzafʲ]) rich , flavorful broth made beef, tomato , garlic accompanies dry laoka. contrast, romatsatso ([rumaˈtsatsʷ]) light , relatively flavorless broth made onion, tomato , anamamy greens served meat or fatty poultry. ron-akoho ([runaˈku]), broth made chicken , ginger, home remedy common cold, while rompatsa ([rumˈpatsə̥])—a broth made tiny dried shrimp , beef, sweet potato leaves , potato added—is traditionally eaten new mothers support lactation. national dish broth called romazava, in simplest form made of beef anamalao, anantsonga or anamamy, although ingredients such tomato, onion , ginger commonly added create more complex , flavorful versions. romazava distinguished inclusion of anamalao flowers, produce mild analgesic effect when broth consumed.

street foods

a street vendor selling fresh potato chips , kaka pizon

a variety of cakes , fritters collectively known mofo ([ˈmuf], meaning bread ) available kiosks in towns , cities across madagascar. common mofo gasy, meaning malagasy bread , made batter of sweetened rice flour poured greased circular molds , cooked on charcoal. mofo gasy popular breakfast food , eaten coffee, sold @ kiosks. in coastal areas mofo made coconut milk , known mokary ([muˈkarʲ]). other sweet mofo include deep-fried doughnut called menakely , fried dough ball called mofo baolina ([ˌmuf ˈbolː]), variety of fruit fritters, pineapple , bananas among common fruits used. savory mofo include ramanonaka ([ˌramaˈnunakə̥]), mofo gasy salted , fried in lard, , fritter flavored chopped greens, onions, tomatoes , chilies called mofo sakay ([ˌmuf saˈkai̯], meaning spicy bread ).

in marketplaces , gas stations 1 may find vendors selling koba akondro ([kubaˈkundʐʷ]), sweet made wrapping batter of ground peanuts, mashed bananas, honey , corn flour in banana leaves , steaming or boiling small cakes until batter has set. peanut brittle, dried bananas, balls of tamarind paste rolled in colored sugar, deep-fried wonton-type dough strings called kaka pizon ([kaka pizõ], meaning pigeon droppings ) eaten in neighboring reunion island, , home-made yogurts, commonly sold on street. in rural areas, steamed cassava or sweet potatoes eaten, fresh or sweetened condensed milk.

desserts

vendors in antananarivo sell koba, sweet made ground peanuts, sugar , rice flour

traditionally, fresh fruit may eaten after meal dessert. fresh sugarcane may chewed treat. great variety of temperate , tropical fruits grown locally , may enjoyed fresh or sprinkled sugar. temperate fruits found in madagascar include not limited apples, lemons, pumpkins, watermelon, oranges, cherries , strawberries. among many tropical fruits commonly eaten in madagascar coconut, tamarind, mango, pineapple, avocado, passion fruit, , loquats, locally called pibasy ([piˈbasʲ]). guava, longans, lychees, persimmon , pok-pok (also called voanantsindrana [vunˈtsinɖʳanə̥]), fruit similar physalis, common, while on west coast fruit of baobab tree eaten during brief period when becomes available near end of rainy season.

madagascar known high-quality cocoa , vanilla, of exported. in coastal areas of madagascar or in upscale inland restaurants, vanilla may used prepare savory sauces poultry.

koban-dravina ([ˌkubanˈɖʳavʲnə̥]) or koba ([ˈkubə̥]) malagasy specialty made grinding peanuts , brown sugar, enveloping mixture in sweetened rice flour paste produce cylindrical bundle. bundle wrapped in banana leaves , boiled 24 48 hours or longer until sugar becomes caramelized , peanuts have softened. resulting cake served in thin slices. bonbon coco popular candy made shredded coconut cooked caramelized sugar , formed chewy balls or patties. firm, cake-like coconut milk pudding known godro-godro ([ɡuɖʳˈɡuɖʳʷ]) popular dessert found in comoros. french pastries , cakes popular across island , may purchased @ many pâtisseries found in towns , cities throughout madagascar.

beverages

homemade rhum arrangé produced adding fruits or spices malagasy rum. here flavors offered cinnamon, ginger , lemon.

ranon ampango ([ˌranʷnamˈpaŋɡʷ]) , ranovola ([ranʷˈvulə̥]), common , traditional beverages in madagascar. both names drink made adding hot water toasted rice left sticking interior of cooking pot. drink sanitary , tasty alternative fresh water.

in addition, variety of other drinks produced locally. coffee grown in eastern part of island , has become standard breakfast drink, served black or sweetened condensed milk @ street-side kiosks. black tea, flavored vanilla, , herbal teas—particularly lemongrass , lemon bush (ravin oliva [ˌravʲnoˈlivə̥])—are popular. juices made guava, passion fruit, pineapple, tamarind, baobab, , other fruit. fresh milk, however, luxury, , locally produced yogurts, ice creams or sweetened condensed milk mixed hot water common dairy sources of calcium. cola , orange soft drinks produced locally, bonbon anglais, local sweet lemon soda. coca-cola products popular , consumed throughout island.

numerous alcoholic beverages produced local consumption , limited export. local pilsner, 3 horses beer, popular , ubiquitous. wine produced in southern highlands around fianarantsoa, , rum (toaka gasy [ˌtokə̥ ˈɡasʲ]) produced , can either drunk neat, flavored exotic fruits , spices produce rhum arrangé or blended coconut milk make punch coco cocktail. traditional form of rum, called betsabetsa [ˌbetsəˈbetsə̥], made fermented sugarcane juice. rum serves ritual purpose in many parts of madagascar, traditional throw first capful of newly opened bottle of rum northeast corner of room offering , gesture of respect ancestors. @ social gatherings common alcoholic beverages accompanied savory, fried snacks known collectively tsakitsaky, commonly including pan-fried peanuts, potato chips, nems, sambos , kaka pizon.