The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

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Romazava

Slow-simmered beef with greens — Madagascar's national dish, made for big family tables.

Prep: 20 min Cooking: 90 min

Madagascar's national dish — in our family, it isn't discussed, it's shared.

Ingredients

  • 800 g stewing beef (chuck or cheek)
  • 400 g brèdes mafana greens (or spinach + watercress)
  • 2 tomatoes
  • 1 onion
  • 4 cloves garlic
  • 1 piece fresh ginger (3 cm)
  • salt, pepper
  • oil

Method

  1. Soften the sliced onion in a little oil, add the garlic and grated ginger.
  2. Add the cubed meat and brown on all sides.
  3. Add the chopped tomatoes, cover with water, season with salt and pepper.
  4. Simmer on low heat for 1h15, until the meat is meltingly tender.
  5. Add the greens and cook 10 more minutes.
  6. Serve hot with red or white rice, and sakay chili for the brave.
Prep: 15 min Cooking: 90 min

His version from the ALEFA 2026 menu — simple and generous, scaled for 18, adjusted here for 4.

Ingredients

  • 800 g pork for stewing (shoulder)
  • 2 bunches watercress
  • 1 onion
  • 2 tomatoes
  • coarse salt
  • oil

Method

  1. Cut the pork into pieces and brown them well in a little hot oil.
  2. Add the sliced onion and chopped tomatoes, let them soften for a few minutes.
  3. Cover with water up to the level of the meat, season with coarse salt.
  4. Simmer on low heat for 1h15.
  5. Meanwhile, wash the watercress well and chop it.
  6. Add the watercress and cook for 15 more minutes.
  7. Serve piping hot with rice.
Prep: 20 min Cooking: 75 min

My pork version — written without taste buds, but with conviction 🌿

Ingredients

  • 800 g pork (shoulder)
  • 400 g brèdes mafana greens
  • 2 tomatoes
  • 1 onion
  • 4 cloves garlic
  • 1 piece fresh ginger (3 cm)
  • salt, pepper

Method

  1. Soften the onion with the garlic and ginger.
  2. Brown the pork pieces.
  3. Add the tomatoes and cover with water, season with salt and pepper.
  4. Simmer on low heat for 1 hour.
  5. Add the greens 10 minutes before the end. Serve with rice.

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