Antananarivo Street Food

5 dishes in Madagascar

5 street foods from Antananarivo, Madagascar: Romazava, Ravitoto sy Henakisoa, Voanjobory sy Henakisoa, Henakisoa sy Ovy and Jaka. Each one has its own page with the story behind it and what to look for.

Street foods of Antananarivo

National Dish · Merina Stew Romazava (Beef & Greens Stew) Traditional romazava includes anamalao greens, prized for a mild numbing effect on the tongue. Beef is simmered with a mix of leafy greens such as anamalao (brèdes mafana) and anantsonga, plus tomato, onion, garlic and ginger, then ladled over rice with a spoon of chili sakay on the… Highland Classic · Pork & Greens Ravitoto sy Henakisoa (Pounded Cassava Leaves with Pork) Ravitoto literally means 'pounded leaves' — the cassava leaves are traditionally crushed in a tall wooden mortar before they go into the pot. Young cassava leaves are pounded to a coarse paste, then simmered slowly with pork, garlic, ginger, onion and tomato until the greens' bitterness mellows into a deep, savory dish, served… Highland Legume · Slow-Simmered Voanjobory sy Henakisoa (Bambara Groundnuts with Pork) The bambara groundnut, originally from West Africa, buries its pods underground like a peanut, which is why its Malagasy name is built on voanjo… Small, earthy bambara groundnuts are simmered for hours with pork and a base of onion, garlic, tomato and ginger until the beans turn creamy and the broth thickens into a dish built for… Highland Side · Pork & Potato Henakisoa sy Ovy (Pork & Potato Stew) Potatoes are a colonial-era import that took root so well in Madagascar's cool central highlands that they now sit alongside rice as a highland… Cubed potatoes and pork are braised together in a light tomato-based sauce until the potatoes turn soft and starchy, served as a hearty laoka (side dish) over rice. 🏺 Royal Heritage · Festival Confit Jaka (Merina Royal Beef Confit) 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.

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