Romazava is a Madagascar traditional dish. Ro means soup and Mazava means clear. It is usually made with meat and served with greens.
Origin of Romazava
Malagasy Romazava is the national dish of Madagascar. Romazava was once a special dish for the Malagasy ruler; however, today it is currently eaten by all.
This traditional dish is one of the seven royal dishes of the country, known as tatao.
It is a kind of soup made of meat or chicken mixed with vegetables. It is possible to add angivy (small eggplants), ginger, tomato, garlic, or onions.
This dish is specifically served hot with dried rice, and some chilis (preferably pili-pili) can be added.
Authentic Romazava is made with zebu meat and local greens grown there such as paracress, mustard greens, and anamamy but spinach and arugula are good substitutes.
To make, you start by heating the oil in a large Dutch oven pot. Add the beef/zebu meat to the pot and cook until brown on all sides.
Stir in the can of diced tomatoes to the beef. Add the chili peppers, onion, garlic, and ginger to the beef and tomatoes. Pour in the stock, cover the pot, and let the ingredients simmer over low heat.
Add the chicken and pork to the stew, then bring to a boil. Add the greens to the pot, then place the lid on the pot and allow them to wilt into the stew.
Cook the stew for ten minutes. Season the stew with salt and pepper. Stir the ingredients together and then turn off the heat.
Serve the Romazava over hot steamed rice with a bit of sakay condiment.
Storage and Reheating
Any leftovers can be stored in a covered container in the fridge for five days. Just pop it in the microwave when you’re ready to eat again.
You can eat this stew on its own, but I highly recommend eating it over fresh, steamed rice. It stretches the meal farther and the rice is great for soaking up all those juices and flavors.
Be sure to recreate this incredible dish. Enjoy!
Malagasy Romazava (Meat Stew with Greens)
- 2 Tablespoons vegetable oil
- 1 1 lb.beef chuck cut into bite size pieces
- 1 pork loin chop cut into bite size pieces
- 1 skinless chicken breast cut into bite size pieces
- 1 14 oz can of diced tomatoes
- 2 cups chicken or beef stock
- 1/2 large yellow onion diced
- 5 cloves garlic peeled and minced
- 2 1/2 " of ginger peeled and minced
- 3 serrano chilies minced
- 1 bunch mustard greens chopped
- 1 combination bag or baby spinach and arugula or a bunch or each
- salt and pepper to taste.
- In a large dutch oven heat the oil and brown the beef on all sides.
- Add the tomatoes, stock, onion, chilies, garlic and ginger and bring to a simmer.
- Cover the pot and reduce the heat to low and let stew for about 30 minutes
- Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes.
- Add in the greens, it will seem like too much greens but they wilt down quickly.
- cover and stew for another 10 minutes
- Add salt and pepper to taste
- Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious!