Nosy Be Street Food

5 dishes in Madagascar

5 street foods from Nosy Be, Madagascar: Foza in Tomato-Ginger Sauce, Seafood Skewers, Diego-Style, Achard, Sabeda and Rhum Arrangé. Each one has its own page with the story behind it and what to look for.

Street foods of Nosy Be

North Coast · Crab in Tomato Sauce Foza (Crab) in Tomato-Ginger Sauce Mud crabs from Madagascar's mangrove coasts are also shipped abroad live and frozen, making crab one of the island's notable seafood exports. Fresh crab is cracked and simmered in a sauce of tomato, garlic, ginger and onion until the shell soaks up the aromatics, served with rice to catch the sauce. Diego Specialty · Seafood Skewer Seafood Skewers, Diego-Style Antsiranana sits on the vast, sheltered Bay of Diego Suarez, one of the largest natural harbours in the Indian Ocean, whose calm waters supply much… Chunks of fish, shrimp and other reef seafood are threaded onto a skewer and grilled over charcoal with light seasoning, so the fresh catch speaks for itself. Indian Ocean Pickle · Mango & Lemon Achard (Pickled Mango & Lemon) The name comes from achar, the Indian word for pickle, and the same shredded-vegetable pickle turns up across Réunion, Mauritius and Madagascar. Green mango and lemon are shredded and marinated in oil, chili and spices until tangy and slightly fermented, sold in jars or by the scoop at northern coastal markets as a sharp… Northern Breakfast · Rice Porridge Sabeda (Northern Rice Porridge with Skewers) Elsewhere in Madagascar the same soupy rice is called vary sosoa, and it's cooked with several times more water than an ordinary pot of rice… Rice is simmered in far more water than usual until it breaks down into a soft, soupy porridge, then served with grilled meat skewers, pickled vegetables, fried or salted fish, or an… Island Drink · Infused Rum Rhum Arrangé (Malagasy Infused Rum) Bottles of rhum arrangé are typically left to steep with fruit, spices or vanilla for weeks or months, turning clear cane rum into a deeply colored… Sugarcane rum is bottled with fresh fruit, spices, vanilla pods or ginger and left to infuse, producing a sweet, potent drink that's a fixture of bars and beach kiosks on Nosy Be and along…

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