Romazava: Madagascar's National Dish with Brèdes Greens

Name: Romazava: Madagascar's National Dish with Brèdes Greens
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 personnes
Cuisine: Madagascar — Océan Indien
Ingredients: 800 g de bœuf en cubes; 300 g d'épinards frais; 100 g de roquette; 50 g de cresson; 2 oignons émincés; 30 g de gingembre frais; 4 gousses d'ail; 1 citron, sel, poivre

Recipe for Romazava: the Malagasy national dish with beef and assorted brèdes greens. Traditional Madagascar cuisine delivered in France by NKOSI.

Prep.

25 min

Cuisson

75 min

Total

100 min

Servings

6 personnes

Niveau

Moyen

Cuisine

Madagascar — Océan Indien

Ingrédients

800 g de bœuf en cubes
300 g d'épinards frais
100 g de roquette
50 g de cresson
2 oignons émincés
30 g de gingembre frais
4 gousses d'ail
1 citron, sel, poivre

Préparation

1

Faire revenir le bœuf dans une cocotte 5 minutes.
2

Ajouter oignons, ail, gingembre. Cuire 3 minutes.
3

Couvrir d'eau et mijoter 50 minutes à feu doux.
4

Ajouter épinards et roquette, mijoter 15 minutes.
5

Incorporer le cresson dans les 5 dernières minutes.
6

Arroser de jus de citron, rectifier. Servir avec du riz.

Pour aller plus loin : histoire, variantes, accompagnements et conseils

In short

Romazava: the Malagasy national dish of simmered beef and green leafy greens
Origin: Madagascar, a culinary emblem of the island since the 19th century
Essential ingredients: beef, anamamy, anantsonga, ginger, garlic, lemon
Setting: a prestige dish for ceremonies, Sunday meals, festive tables

Origins and cultural history of Romazava

Romazava is officially recognised as the national dish of Madagascar. Its name means green (maza) that stands out (romana), referring to the green leaves that dominate the preparation. Originating from the Merina cuisine of the highlands, it often graces official meals and ceremonies. The Malagasy diaspora in France keeps this tradition alive on major family occasions.

The authenticity of romazava lies in the unique blend of leafy greens: anamamy (Brassica chinensis), anantsonga (Tagetes minuta), sometimes replaced in France by spinach and rocket. The beef is simmered slowly with ginger and garlic, creating a fragrant broth that infuses the leaves.

What are the essential ingredients of Romazava

For an authentic romazava, the mix of leafy greens and good-quality beef are essential. The exotic ingredients are available from online African grocers, including NKOSI.

Diced beef: brisket, shoulder or shank
Anamamy or substitute: fresh spinach
Anantsonga or substitute: rocket or watercress
Fresh ginger and garlic: key aromatics
Lemon, salt, pepper

Nutritional benefits of Romazava

Romazava is a complete and balanced dish. The beef provides complete protein and iron, and the leafy greens are rich in iron, calcium and vitamins A and C. The lemon boosts iron absorption. At around 520 calories per serving, it is an ideal dish for convalescence and winter.