Food of Madagascar
Food in Daily Life. Rice is the staple of the Malagasy diet. It is usually accompanied by some form of kabaka (a protein dish such as fish, meat, chicken, or beans). In some parts of the island a side dish ( romazava ) made of green leafy vegetables in broth is common. Generally, side dishes serve to add flavor to the rice rather than provide nutrients. Most Malagasy entrees are prepared in one of four ways: fried, grilled, boiled in water, or cooked with coconut juice. A spicy condiment known as lasary in Malagasy and made of chili peppers, green mangos, or lemons can be added to enhance flavor. Food is generally prepared in a kitchen that is physically separated from the main house for fire safety. Meals are served in the house, on the veranda, or on mats placed on the ground outside the house. Lunch and dinner leftovers are warmed for breakfast the following morning. Breakfast consists of rice and a tea made of local herbs or leaves and sweetened with sugar. Some alternate breakfast foods include boiled manioc, maize porridge, or fried cakes made of rice flour. Water is the usual beverage served with meals. Rano ampango (water boiled in the rice cooking pot until rice is burnt) is sometimes served.
Ladies at the market that Ambatovy built
A drink made from fruit that ferments in the sun
Vegetable stand
Peanuts
Chickens
More vegetables
Momma's little helpers
waiting for the next customer
It's just too hot
Bazar Be Market vegetables
Ducks and Chickens at Bazar Be (need to tie legs together, so they don't take off)
Turkeys
Food taboos ( fady ) tend to be passed down within family groups and along ethnic lines. Some fady apply to daily life and some are observed during special circumstances such as pregnancy and lactation. Fady indrazana , taboos related to ancestral lineage, link Malagasy to their ethnic groups. For example, it is fady for most Sakalava to eat pork or eel. For Antandroy, sea turtle and cows without horns are taboo. When a man and woman from different ethnic groups marry, it is common for a woman to observe both her and her husband's fady indrazana as well as the fady which apply to both ethnic groups during pregnancy and lactation.
Vegetables such as carrots, cauliflower, cabbage, potatoes, peppers, and zucchini are available year round. Fruit such as pineapples, coconuts, oranges, mangoes, bananas, apples, and leeche are subject to seasonal availability. Although improved transportation in recent years has increased the availability of such foods to isolated regions, they are generally unaffordable on a regular basis. Therefore, although a wide variety of foods is available, a significant portion of the population remains undernourished.
this heat is making me too tired to shop
Traditional Malagasy restaurants ( hotely ) offer a plate of rice with a scoop of one of several kinds of stews. The geographical location of the hotely is often an indicator of what is offered. For example, hotelys along the coast will offer fish more frequently than those in the highlands. Restaurants in most major urban centers serve European-style Malagasy, French, Chinese, and Italian cuisine. French-style baguettes, pasta, and other non-traditional Malagasy cuisine can be found in villages near urban centers.
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Food Customs at Ceremonial Occasions. For ceremonial meals and special occasions, extra meat is added to stews. Depending on a family's financial ability, traditional ceremonies such as burials, reburials, circumcision, tomb building, first hair cutting, and the coming out of the house of a newborn often involve the sacrifice of at least one zebu, a local breed of hump-back cow. Many families will serve one of several local alcoholic beverages such as palm wine, grain alcohol, rum, or beer. Family and friends assemble and participate in some aspect of ceremonial preparations. A person or family's adherence to ceremonial protocol pays respect to one's ancestors. The ultimate show of prestige is the ability to provide sacrificial cattle for ceremonies. The number of cattle slaughtered indicates the level of prosperity and the intent of honoring ancestors. I've only witnessed one traditional ceremony and I had a hard time watching the slaughter of the zebu.
Catholics attempt to observe traditional practices and Muslims observe Ramadan.
No preservatives, so vegetables are very tasty!
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