Top 19 Malagasy Foods

Chocolat Madagascar is a renowned chocolate maker based in Antananarivo, Madagascar, operating under the Chocolaterie Robert factory. Their production model is unique because they oversee the entire process from seed to chocolate on the island, which not only ensures freshness but also enhances the economic benefits for local communities. Chocolat Madagascar is especially noted for its environmentally sustainable practices, as cocoa cultivation under the rainforest canopy helps promote reforestation and protects native fauna. The chocolates are produced using fine cocoa beans grown in the Sambirano Valley, a region known for its rich terroir that imparts distinctive fruity flavors to the cocoa.

The company has received multiple international accolades, including the prestigious Golden Bean Award, highlighting its commitment to quality and excellence in craft chocolate making.Expand

Menakao is a Madagascan craft chocolate brand that has been produced directly on the island since 2006. It is owned by Shahin Cassam Chenai, a fourth-generation member of a family of Indian origin that has been present in Madagascar for over a century.

The name "Menakao" comes from the Malagasy words mena (“red”) and kao (“cocoa”), symbolizing the land and the chocolate’s main ingredient. Through a tree-to-bar model, Menakao processes cocoa from the Sambirano region in its own factory in Ambohidratrimo, creating chocolate made from 100% Madagascan ingredients.

This method of production generates up to four times more economic value for small producers compared to exporting raw cocoa. The product range includes various dark chocolate bars as well as milk chocolate varieties infused with vanilla, coconut milk, rosemary, chili, and citrus.

The flavors range from rich cocoa profiles with a fruity finish to exotic, intense combinations like Madagascan vanilla or bird’s eye chili.Expand

Cinagra, operating under the brand Menakao, is a chocolate producer based in Antananarivo, Madagascar. The company sources its cocoa locally from the Sambirano Valley, acclaimed for its high-quality beans.

Menakao distinguishes itself by carrying out the entire chocolate production process locally, from bean to bar, which not only ensures freshness but also significantly benefits the local economy by adding value within Madagascar itself.Expand

Kabaro au curry is a traditional dish originating from Madagascar. It’s usually made with a combination of lima beans, onions, tomatoes, olive oil, curry powder, garlic, cayenne pepper, salt, and black pepper. The beans are soaked overnight and cooked in a pot along with onions sautéed in olive oil, garlic, spices, and tomatoes. Water is added to the pot and the mixture is simmered until the beans are soft. If properly prepared, this bean stew should have a thick consistency. If it becomes too thick, the stew is diluted with water.Expand

Lasary avocat is a traditional salad originating from Madagascar. This simple salad is usually made with a combination of avocado, scallions, tomatoes, and a dressing consisting of lemon juice, olive oil, vinegar, salt, and pepper. The avocado is lengthwise, and the pit is removed. The flesh is scooped out with a spoon, and each half is served on a plate with chopped onions and diced tomatoes sprinkled on top. The dressing is poured over the salad, and lasary avocat is ready to be enjoyed. This salad can also be served as an accompaniment to main dishes.Expand

Vary amin anana is a traditional dish originating from Madagascar. It's made with a combination of onions, ginger, tomatoes, oil, water, rice, and collard greens or other leafy greens such as Swiss chard or kale. Rice is a Malagasy staple that's usually eaten three times a day in the country. The ingredients are simmered until tender or until the water is absorbed. Vary amin anana is often served for dinner during the winter.Expand

Bonbon coco is a delicious candy originating from Madagascar, and it’s also popular on Reunion island. It consists of grated coconut, sugar, water, and just a pinch of salt. The ingredients are cooked over medium heat until the combination becomes thick and sticky and the liquid has evaporated. It is then shaped into chewy balls which should be firm, but not crunchy.Expand

Kida amin'ny voanio is a traditional dish originating from Madagascar. It’s usually made with a combination of green bananas or plantains, coconut milk, brown sugar, salt, cinnamon, cardamom, cloves, and vanilla. The bananas are cut into thick slices and cooked in coconut milk with the remaining ingredients over medium heat. Coconut milk is diluted with a bit of water, if needed, and the bananas are simmered until they become soft. The dish is typically served hot over rice, and it’s usually served for breakfast.Expand

Lasary voatabia is a traditional tomato and onion salad originating from Madagascar. It's typically made with a combination of seeded and chopped tomatoes, thinly sliced green onions, lime juice, salt, grated ginger, hot sauce such as Tabasco, and black pepper. The ingredients are mixed in a bowl, and the salad is then left to chill in the fridge. It's recommended to garnish lasary voatabia with chopped parsley or coriander before serving. This salad is often served as a side dish to poulet au coco and romazava, or used as a topping for sandwiches.Expand

Lasopy is a traditional soup originating from Madagascar. This hearty soup is made with vegetables such as turnips, green beans, tomatoes, carrots, green onions, potatoes, and leeks. The vegetables are simmered in a pot with meat bones for extra flavor, and once tender, they're puréed into a thick and smooth soup. All that's left to do is to adjust the seasonings and lasopy is ready to be served, preferably very hot. It's recommended to serve the soup in large bowls with a piece of baguette and a spicy condiment known as sakay on the side.Expand

Trondro gasy is a traditional fish dish originating from the highlands of Madagascar. The dish is usually made with a combination of onions, oil, tomatoes, garlic, salt, pepper, curry powder, watercress, and pieces of tilapia fish. The fish is added to the sauce, and some water is added to the pan in order for the dish to simmer until everything is fully cooked and the liquid has evaporated. Once done, trondro gasy is served hot over white rice.Expand

Mofo gasy is one of the most popular street food items in Madagascar, a bread made from a batter of sweetened rice flour that is cooked over charcoal in greased molds. The bread has a circular shape due to the molds in which it is cooked. It is traditionally served for breakfast and paired with a cup of coffee. In the coastal regions, mofo is prepared with coconut milk in a version known as mokary.Expand

Romazava is the national dish of Madagascar and a type of laoka – side dishes that are traditionally served with rice. This laoka is a stew made with a combination of local greens (paracress, anamamy, mustard greens), beef or zebu meat, tomatoes, and onions. Paracress (also known as toothache plant) has a mouth-numbing effect, similar to a local anesthetic, but it is hard to find it outside of Madagascar, so arugula and spinach are sometimes used instead. As mentioned before, romazava is traditionally served with rice, but the dish can also be additionally complemented with a serving of a spicy condiment called sakay, made with garlic, chili peppers, and ginger.Expand