Romazava
Madagascar
Senior Editor
Abuja, Nigeria ·
Cookies on African Food Network
We use essential cookies to make the site work. We would also like to set analytics cookies and advertising cookies, but only if you agree. You can choose each one separately. Read our cookie policy
Abuja, Nigeria ·
Romazava is the national dish of Madagascar, and the name describes it exactly: ro means broth or soup in Malagasy, mazava means clear. It is meat simmered with leafy greens in a clear broth, served over rice, and it is one of the seven royal dishes known collectively as tatao. It was once food for the Malagasy sovereign specifically. That association with royalty is part of why it holds the position it does, and it is now eaten by everyone rather than reserved for anyone. Three meats together, beef, pork and chicken, is characteristic of the fuller version, though households vary it. The greens are what make it Malagasy and they are the hardest part to reproduce elsewhere. Anamamy, paracress and mustard greens are what is used on the island; paracress in particular produces a tingling, numbing sensation on the tongue that is central to the authentic dish and has no European equivalent. Spinach and rocket are the usual substitutes and give a good soup that is missing that specific quality. Zebu, the humped cattle of Madagascar, is the traditional beef. It is served with sakay, the Malagasy chilli condiment, and small eggplants, ginger and tomato are common additions.
Romazava is the national dish of Madagascar and one of the seven royal dishes known as tatao, historically associated with the Malagasy sovereign. Its name combines ro, meaning broth, with mazava, meaning clear.
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself.
In a large Dutch oven, heat the oil and brown the beef on all sides.
Add the tomatoes, stock, onion, chillies, garlic and ginger and bring to a simmer.
Cover the pot, reduce the heat to low and let it stew for about 30 minutes.
Add the pork and chicken pieces and bring to a boil, then reduce the heat to low and cover for another 10 to 15 minutes.
Add the greens. It will look like far too much, but they wilt down quickly.
Cover and stew for another 10 minutes.
Season with salt and pepper.
Serve over steamed white rice with sakay alongside.
Be the first to rate this recipe
Cooked it? Your rating helps the next person decide whether to try it.
No reviews on this one yet. If you have cooked it, yours would be the first.
