Madagascar’s unique culinary landscape blends African, Asian, and European influences, resulting in a vibrant and flavorful cuisine waiting to be explored.

From aromatic stews simmered with local spices to fresh seafood prepared with tropical flair, Malagasy dishes offer a delightful adventure for the palate. Discover ten must-try dishes that showcase the rich culinary heritage and distinct ingredients of this captivating island nation, promising a truly unforgettable gastronomic experience. Here are ten traditional Malagasy dishes that showcase the island’s rich gastronomic heritage:

1. Romazava

Romazava is widely regarded as Madagascar’s national dish. This hearty stew combines tender cuts of beef or zebu with a variety of leafy greens, such as cassava leaves, mustard greens, and anamalaho—a plant known for its mouth-tingling properties. Slow-cooked with onions, garlic, ginger, and other aromatic spices, Romazava develops a rich, savory flavor profile. The inclusion of anamalaho adds a unique, slightly numbing sensation to the palate. Typically served over a generous portion of rice, this dish embodies the essence of Malagasy comfort food.

2. Ravitoto

Ravitoto is a traditional Malagasy dish made from finely crushed cassava leaves, which are slow-cooked with pieces of pork to create a rich and flavorful stew. The cassava leaves impart a slightly bitter, earthy taste that complements the savory depth of the pork. Often enriched with coconut milk, Ravitoto achieves a creamy consistency that balances the robustness of its ingredients. Served alongside rice, this dish offers a harmonious blend of textures and flavors, making it a staple in Malagasy cuisine. 

3. Akoho sy Voanio (Chicken with Coconut)

Akoho sy Voanio is a beloved Malagasy dish that features tender chicken pieces simmered in a fragrant coconut milk sauce. The chicken is cooked with tomatoes, onions, garlic, and ginger, allowing the flavors to meld into a rich and aromatic stew. The addition of coconut milk imparts a subtle sweetness and creamy texture, enhancing the overall depth of the dish. Traditionally enjoyed during festive occasions, Akoho sy Voanio is typically served over rice, providing a comforting and satisfying meal. 

4. Lasary

Lasary is a popular Malagasy side dish consisting of finely chopped vegetables that are either pickled or dressed in a light vinaigrette. Common ingredients include carrots, green beans, cabbage, and tomatoes, which are combined to create a refreshing and tangy accompaniment to main courses. Variations like lasary voatabia focus on tomatoes mixed with fresh parsley, resembling a tomato salsa. This versatile dish adds a burst of flavor and color to the plate, enhancing the overall dining experience. 

5. Mofo Gasy

Mofo Gasy, translating to “Malagasy bread,” is a cherished breakfast staple in Madagascar. These small, sweet rice flour cakes are made by fermenting a batter of rice flour, sugar, and coconut milk, then cooking them in greased molds until golden brown. The result is a slightly crispy exterior with a soft, chewy interior, offering a delicate sweetness that pairs perfectly with morning coffee or tea. Mofo Gasy is often sold by street vendors, making it a convenient and beloved choice for locals and visitors alike. 

6. Koba Akondro

Koba Akondro is a traditional Malagasy snack that combines the natural sweetness of bananas with the nutty flavor of peanuts. This dense, cake-like treat is made by blending mashed bananas with ground peanuts, rice flour, and honey, then wrapping the mixture in banana leaves and steaming it until firm. The result is a moist, flavorful snack that is both satisfying and nutritious. Commonly found at markets and roadside stalls, Koba Akondro offers a taste of Madagascar’s rich culinary traditions. 

7. Foza sy Hena-Kisoa

Foza sy Hena-Kisoa is a delectable Malagasy dish that brings together the flavors of land and sea by combining stir-fried pork with crab or lobster. The proteins are cooked with ginger, garlic, and lime juice, creating a harmonious blend of savory, spicy, and tangy notes. Served over rice, this dish offers a unique culinary experience that reflects Madagascar’s diverse food culture and abundant natural resources. 

8. Nem (Malagasy Spring Rolls)

Nem are crispy, deep-fried spring rolls that have become a popular snack in Madagascar, influenced by Asian culinary traditions. These savory pastries are typically filled with a mixture of ground meat, such as beef or pork, combined with finely chopped vegetables like cabbage, carrots, and onions. Seasoned with garlic, ginger, and other spices, the filling is wrapped in thin pastry sheets and fried until golden brown. Often served with a spicy dipping sauce, Nem is enjoyed as an appetizer or street food, offering a delightful crunch with each bite. 

9. Voanjobory sy Henakisoa

Voanjobory sy Henakisoa is a traditional Malagasy dish that pairs tender pieces of pork with Bambara groundnuts, a type of legume native to Africa. The ingredients are simmered together with onions, garlic, and tomatoes, resulting in a hearty and flavorful stew. The nutty flavor of the groundnuts complements the richness of the pork, creating a balanced and satisfying meal. Typically served with rice, this dish is a staple in Malagasy households and showcases the island’s agricultural diversity. 

10. Tilapia à la Malagasy

Tilapia à la Malagasy is a popular fish dish that features whole tilapia grilled to perfection and served with a flavorful sauce made from tomatoes, onions, leafy greens, and a blend of aromatic spices. The fish’s mild flavor provides an excellent canvas for the vibrant sauce, which adds depth and complexity to the dish. Often accompanied by rice, Tilapia à la Malagasy highlights Madagascar’s rich aquatic resources and the culinary creativity of its people.