A FOOD TRADITION
Malagasy Cuisine
Madagascar's cooking centers on rice, leafy greens, meat and seafood, with distinctive rice cakes, pickles and street foods.
Dishes linked to this cuisine
13–24 of 26
Mofo Akondro
Mofo akondro is a Malagasy banana fritter made from ripe banana and a sweet flour batter, then fried in vegetable oil.
Mofo Gasy
A Malagasy fermented rice cake cooked as a small, lightly sweetened griddle cake.
Mokary
Mokary is a Malagasy fermented rice cake made from rice flour, sugar, yeast, and coconut milk, then cooked until lightly browned and tender.
Nem Malagasy
A Malagasy fried spring roll typically filled with seasoned minced pork, cabbage, onion, carrot, and rice vermicelli, with some versions using seafood or soy sauce.
Ramanonaka
A Malagasy savory rice cake made from rice flour batter and cooked on a lightly oiled griddle.
Ravitoto sy Henakisoa
A Malagasy dish of pounded cassava leaves cooked with pork and commonly seasoned with garlic and ginger.
Romazava
A Malagasy meat-and-greens stew traditionally prepared with leafy greens, often beef, and aromatic onion, garlic, and ginger.
Sambos
Malagasy triangular fried pastries made with a wheat-flour wrapper and commonly filled with seasoned minced beef and onion.
Trondro amin'ny Voanio
A Malagasy fish dish in which fish is simmered with coconut milk and commonly supported by onion, garlic, and tomato aromatics.
Tsaramaso sy Henakisoa
A traditional Malagasy stew of beans simmered with pork, typically seasoned with onion, tomato, and garlic.
Varanga
Varanga is a traditional Malagasy preparation of beef that is cooked until tender, shredded, and fried with aromatics.
Vary Amin'anana
A Malagasy rice dish in which rice is cooked with leafy greens, producing a simple savory preparation served hot.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.