The Culinary Diversity of the Red Island
The cultural and geographical peculiarities of Madagascar are also reflected in Malagasy cuisine. Naturally, the yields of Madagascar’s cash crops primarily determine the country’s typical eating habits. Especially rice plays a significant role in the daily diet of the population. Despite Madagascar having many impoverished regions, a remarkable restaurant culture has been able to develop in the cities, catering to gourmets and lovers of natural foods alike.
To satisfy your culinary cravings, you can visit various established restaurants during tours in the North and the Vanilla Coast, such as Antisiranana and surroundings or Nosy Bé and the surrounding dream islands. The dominant culinary trends include international and French cuisine as well as traditional Malagasy cuisine. Explore more on tours and discover the diverse flavors of Madagascar.
The International and French Cuisine
The international and French cuisine in Madagascar offers visitors from Europe not only high quality dishes, but also the opportunity to enjoy fresh fruits and vegetables all year round. Most products are sourced from organic farming. The cultivation of potatoes has made French fries a popular side dish, even among locals. In coastal regions, restaurant-goers can indulge in a wide variety of seafood, including lobsters, crabs, prawns, and shrimp straight from the sea. In addition to European influences, Asian and other creole cooking methods also influence Madagascar’s menus. For example, the URLs have been adapted to ensure better SEO performance. Actually, Indian samosas, small triangular pastry pockets filled with vegetables, fish, or meat and then deep-fried in hot oil, have made their way into Malagasy cuisine. As an extremely delicious and satisfying street food, they are available in their infinite variations at almost all local markets. The traditional Malagasy cuisine features dishes that are much less spicy than those from other African regions. Rice is a staple in Malagasy cuisine, often served with a variety of side dishes. 
Rice is consumed as a staple food at any time of the day in Madagascar, with each person consuming up to 700 grams of rice daily. Meals are usually prepared over a charcoal fire on the veranda or in a cooking corner inside the house.
A popular and common breakfast among the highland residents of Madagascar is Vary amin’anana. This dish consists of rice served with eggs, meat, or honey. Leftover evening meal ingredients are often used in this dish. Rice also forms the base of tasty deep-fried fritters called Ramanonaka and Mofo Gasy. These fritters are enjoyed alongside the main meal. Not your usual coffee or tea, but Ranovola, a brew that is created when boiling the burnt residue at the bottom of the rice pot with water: Ranovola is pale yellow, slightly cloudy, and tastes quite bland. However, it is considered very healthy and has a soothing effect on a troubled stomach.
Especially the Zebu in Madagascar provides the basis for many traditional meat dishes. The Zebu is a type of cattle that is raised on the red island – as well as in other tropical areas. A special delicacy is, for example, Lelan’omby sosy, Zebu tongue with ginger and tomato sauce, an unusual but extremely tasty combination of strong flavors.
Seasoned with herbs and spices, these dishes offer a unique culinary experience that is sure to delight food enthusiasts. Discover the rich flavors of Madagascar with our traditional recipes and experience a taste of the island’s vibrant culture. Explore the unique cuisine of Madagascar and indulge in the exotic flavors of this beautiful island. The dishes are mainly prepared with wild native herbs or a typical Malagasy broth. Zebu meat, along with a wide variety of herbs, is the basis of the very flavorful Romazava. This broth is well-known beyond Madagascar. There are significant regional differences in preparation, making each meal a unique taste experience.
Cassava, also known as Tapioca in South America, is a popular ingredient in Malagasy cuisine due to its easy care and resilience. It thrives in all tropical regions and is versatile in the kitchen. Raw cassava roots are inedible. They are usually cooked before consumption. Grilled or cooked, served. To preserve the tuber for a long time, it is usually processed into flour. From this, croquettes and donuts, but also cakes are made, which European palates can enjoy. Unlike, for example, potatoes, cassava leaves can also be eaten fresh. They are usually mashed and then cooked.
Traditional meat dishes from Madagascar
The Red Island
A typical combination of these ingredients can be found in Ravitoto, a hearty stew made from cassava leaves and pieces of meat. Ravitoto is served with rice and chopped and seasoned tomatoes, bringing together the national colors of Madagascar – green, white, and red – on the plate! This dish is particularly popular with beef. However, preparing this Malagasy national dish usually requires several hours, so it must be pre-ordered in restaurants. After this long cooking time, the meat is especially tender and remains juicy in the flavorful broth. A quicker option is to prepare the stew with pork. The henakisoa. Ravitoto is therefore particularly common on the menus of Malagasy restaurants. Similar to Ravitoto and also a classic in Malagasy cuisine is Henakisoa sy anatsonga, a stew made of pork and various kitchen herbs.
In addition to zebu, pork is a key source of protein in Malagasy cuisine, as dairy products are rarely consumed. Pork is served with white beans (as Henakisoa sy Tsaramaso), or as pork knuckle with fresh green peas (Tongon-Kisoa sy petits pois) offered throughout the year. Sofin-Kisoa sy Voanjobory, pork ears with Bambara beans, is also a very popular dish among locals.
Very tasty. Seasoned with garlic and black pepper, Saosisy, small sausages that enrich the displays at every Malagasy butcher stand in long chains. They strongly resemble our local bratwurst and are very popular among both Malagasy people and visitors to the island nation.
Meat processing directly at the market
Processing and handling meat in Madagascar is a fundamental aspect. In Africa, the relationship between humans and animals is different from what is common in Europe. For European visitors, this may seem almost raw and brutal. Unlike in Europe, the slaughter of livestock is not done behind closed doors, but rather in public, often directly at the market. The animal is then butchered in front of customers and sold directly under the open sky. While this practice may be off-putting to Europeans, it has the immense advantage of ensuring that meat is only offered in quantities that are in demand. This helps to prevent overproduction and meat spoilage, which is unfortunately common in our society. Events such as refrigeration and stockpiling do not take place at traditional markets in Madagascar. This may surprise visitors, as meat and sausage products are offered at stalls without proper cooling. Especially during the hot season, it is not uncommon for flies to land on these products. While this may seem unhygienic to us, meat is sold and processed more quickly in Madagascar than is typically seen in Western countries. Additionally, meat purchases are made only for the day, with no stockpiling of meat products. Therefore, flies are primarily an aesthetic issue, rather than a quality concern. During processing, proper hygiene practices are still followed. In Madagascar, meat consumption is considered safe and healthy, as the bleeding process is carried out very carefully and with extreme precision. However, it is still important to consume only thoroughly cooked meat.
Madagascar Fish Dishes
Seafood lovers will also enjoy the typical Malagasy cuisine. The variety of fish dishes and species served in coastal regions is virtually limitless. An unimaginable number of fish dishes are available, with a focus on freshness and flavor.
Fish and seafood are offered for sale and consumption in countless variations in Madagascar. One particular favorite is the meat of the Tilapia, an African cichlid. Shrimps are also popular. Known as Ravimbomanga sy patsa kely, they are served with sweet potato leaves in restaurants. Fish and meat are often combined in dishes, similar to what we know as Surf ‘n Turf. Madagascans enjoy dishes like Henakisoa sy amalona, which pairs pork with eel in tomato sauce, and Henakisoa sy orana, which combines pork with crayfish. These traditional dishes were once exclusively enjoyed by the locals.
Reserved for the ruling class.
Fruits and Vegetables
Due to the tropical climate of Madagascar, fruits and vegetables thrive all year round, allowing them to be offered fresh and of excellent quality throughout the year. The wide variety of fruits is due in part to Madagascar’s colonial past. For example, the French were able to cultivate apple trees in the regions of the Madagascan highlands. Similarly, pears. Madagascar is home to a variety of fruits, including the typical European fruit, strawberries. Unlike fruits that require frost for blooming, such as cherries, strawberries thrive in the warm, tropical climate of the island. This diversity of fruits and vegetables is evident in the cultivation of Physalis, also known as Cape gooseberries or Pok-Pok in Madagascar, particularly in the region of Fianarantsoa. These pleasantly tangy fruits are sold by the kilo at very affordable prices. While strawberries are only available in summer in many places, in Madagascar they are available year-round in exceptional quality. Almost every front yard in Madagascar is adorned with fruit trees and vegetable gardens, showcasing the abundance of fresh produce on the island. Madagascar is home to a papaya tree. The fruits are harvested ripe or semi-ripe, grated, and steamed to make a salad. The plant’s leaves are known to be effective against malaria when brewed as a tea. The popular pineapple can also be found in Madagascar, including the island’s unique Victoria or “mountain pineapple,” which is smaller but has a much more intense and fruity flavor than those found in local supermarkets. Another delicious but lesser-known fruit is the soursop, a fruit from the annonaceae family. Annona trees like the related cinnamon apples, ox hearts, and cherimoyas can be harvested all year round in Madagascar. The jackfruits, typical of Africa, impress with their size and weight. Due to their rapid spoilage when ripe, they can only be enjoyed fresh in tropical regions.
Not to be forgotten are the wonderful edible mushrooms that the red soil produces. In fact, Madagascar’s chanterelles are almost red in color – but just as delicious as our local mushrooms. Offered along the RN 7 in the highlands from January to March, they enhance almost every Malagasy dish excellently. Also excellent for SEO. Steinpilze are offered and highly recommended here. The famous RN 7 can be traveled as part of various tours towards the south. Tip: Banane flambeé – flambéed banana – is probably the most typical dessert in Madagascar. The bananas, marinated with plenty of butter, cane sugar, and rum, and then flambéed before consumption, make the perfect ending to any dinner!
Getränke auf Madagaskar
Auf Madagaskar ist… (content continues) Every drop of clean drinking water is very precious. Beverages therefore serve primarily as thirst quenchers and not as indulgence. Mineral water from the globally used 1.5 liter bottles is a luxury that most Malagasy people cannot afford. Travelers, however, should rely on it. It is the only recommended source of drinking water – those who want to be completely sure, also use it for brushing their teeth!
Sodas are available in a surprising variety in Madagascar: In addition to classics like Coca-Cola and Fanta (which are mostly bottled in 0.33 or 1 liter bottles), there are also local soft drinks: Classico is a Malagasy cola variant, in addition to various orange, lemon,
Discover the best local beverages in Madagascar, including the popular Johannisbeerlimonaden. Another favorite among locals is Bonbon Anglais, a clear soda with a taste similar to Red Bull. You can also find Madagascan versions of Bitter Lemon, Tonic Water, and the sparkling water known as “Crystal.” These non-alcoholic drinks are sometimes labeled as “Hygienic Beverages.”
For those with stomach issues, the healing water Rano Visy is highly recommended. This water, rich in bicarbonates, comes from Antsirabe, a former spa town in the highlands that you can still visit on tours along the RN 7.
Wine and Spirits
In tourist centers, mainly imported wines, mostly from South Africa, are available. Although both white and red wines like “Cote de Fianar” or “Grand Cru d’Antsirabe” are grown in the highlands, they cannot match the taste of imported goods. An exception is the sweet wine from the region. Rum from Fianarantsoa. Rum is one of the most popular export products of the red island – and is highly appreciated by the population! Both white and brown – in an overwhelming variety, the sugarcane schnapps is sold everywhere and in all bottle sizes. Special mention should be made of the top product Dzama 12 years old, a 12-year-old rum from Nosy Be, which can only be obtained with very good connections. A hidden gem from the east coast is Lychee schnapps, wonderfully mild and fruity – and also only available with connections. During tours and individual trips on the northern east coast, you can with a bit of luck. Some bottles of these typical specialties from the country are worth a try. One of the country’s specialties is the so-called Rhum arrangeés, which can be found in large balloon bottles behind the counter of almost every restaurant. Rum is flavored with preserved fruits, vanilla pods, fine cocoa and chocolate, or coffee from Madagascar, making it a tasty digestif to accompany a Malagasy menu. The products are particularly exquisite in their respective growing regions, such as the Masoala Peninsula and the Vanilla Coast or the northern East Coast.
Madagascar Coffee and Tea
Madagascar, although not originally home to coffee, boasts a unique mastery in the preparation of this drink. The Madagascar coffee stands out for its bold and intense flavor and its very dark (almost ink-black) color. The finish is light and a delight for any coffee connoisseur. This exceptional taste is achieved through the special and loving roasting of the raw coffee beans. They are roasted with some raw sugar in a pan over a charcoal fire, caramelizing the sugar. The flavor profile is truly unique and unforgettable.
Roasted coffee beans are then crushed in a hardwood mortar instead of being ground. Filtered through a cloth bag, the Madagascan coffee reveals its unparalleled flavor.
Tea has also, albeit slowly, become native to Madagascar. Some small plantations near Fianarantsoa produce excellent tea, some of which is grown according to the strictest ecological criteria. Fianarantsoa can be visited, for example, during an individual trip along the Madagascan East Coast. Since the Malagasy people themselves hardly drink tea, the majority of the tea grown there is exported. It is rarely offered on the local market. The bagged tea served in restaurants is mostly imported from the Far East. An exception to this is The Islamic, partly Arab-descended residents of the West Coast – in their everyday life, tea plays a much larger role as a traditional drink. You can book fixed trips where Madagascar’s West Coast – The Splendor of the Tracks can be discovered and the particularly delicious tea can be tasted. Fixed trips can be booked for this purpose.
