Madagascar

The fourth largest island in the world offers a rich cuisine, full of French flavors and African tradition. Food is generally less spicy in Madagascar than in other parts of Africa. Rice is perhaps the most important element of Malagasy cuisine, usually eaten three times a day. Whether it is consumed for breakfast, as a side dish or as part of a stew, rice is present at every meal. The people of Madagascar even substitute water for ranovola, a drink made from burned rice, which is served at every meal. Fresh seafood is widely available along the coast, as are beef and chicken. While the food in Madagascar is not known for its spiciness, curries and sambos (samosas) occasionally lend meals an Indian flavor.

The French legacy is especially noticeable in the abundance of pastries available throughout the island. Fresh fruit with vanilla, bananas baked in coffee, and mofo menakely (doughnuts) are customary desserts. In addition to the rice drink, coffee and rhum arrangé (spiced rum with orange peel) are favorite beverages among the locals.—Alexandra Menglide

0 comments