Malagasy gastronomy: culinary specialities to taste in Antananarivo

Rice, the cornerstone of Malagasy cuisine

In Madagascar, rice is far more than a side dish: it forms the basis of nearly every meal. «Vary amin'anana», a rice soup with brèdes (green leaves), is the traditional Malagasy breakfast. At lunch and dinner, white rice is served with a «laoka», an accompanying dish of meat, fish or vegetables simmered in an aromatic sauce. «Ranon'apango», toasted rice water served at the end of the meal, is a refreshing typical beverage found nowhere else.

Iconic dishes not to be missed

«Romazava» is considered Madagascar's national dish. This zebu meat broth with brèdes blends local aromatic herbs for a unique taste. «Ravitoto», pounded cassava leaves simmered with pork or coconut, is another savoury classic. For street food lovers, «mofo gasy» (rice fritters) and «sambosa» (Malagasy samosas filled with spiced meat) are sold on every street corner from dawn. Do not forget to try «achards de mangue», a tangy condiment that lifts every dish.

Where to eat in Antananarivo

The capital offers a varied dining scene, from popular eateries to refined restaurants. In the Isoraka neighbourhood, several restaurants serve reinvented Malagasy cuisine in pleasant surroundings. Analakely Market remains the most authentic spot to sample street food at modest prices. For an upscale experience, the Route de Digue, along the shores of Lake Anosy, is home to establishments offering both Malagasy and French cuisine, a legacy of the colonial era.

Local drinks and sweet treats

Madagascar is world-renowned for its vanilla, the finest on Earth, which features in many local desserts. «Rhum arrangé» infused with tropical fruits or vanilla is the quintessential festive drink. The local THB (Three Horses Beer) pairs perfectly with meals. On the sweet side, «koba», rice and peanut cakes wrapped in banana leaves, are a traditional treat to take home as an edible souvenir.