Royal Heritage · Festival Confit
Jaka (Merina Royal Beef Confit)
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Traditional jaka was sealed in a clay jar with beef suet and buried underground for a full twelve months before being dug up to eat.
Shredded zebu meat is packed into a jar with rendered fat and sealed, a confit technique once used to store meat for months at a time ahead of a major highland festival.
Why it's made this way: Jaka is tied to fandroana, the Merina royal New Year 'Royal Bath' ceremony, when the king or queen's ritual bath was followed by feasting on meat that had matured underground for a year.
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