At a glance
- Romazava: beef stewed with Malagasy greens, a convivial, family dish
- Origin: Madagascar
- Key ingredients: beef, mafana greens, anamamy greens, ginger, garlic
- Served with white rice, within the family as well as on big occasions
Origins and cultural history of romazava
Romazava is considered the national dish of Madagascar, not by any official decree but by a usage shared across the whole island, from the highlands of the centre to the coastal regions. It is a beef stew, or zebu in Madagascar, simmered with several varieties of greens, the leafy vegetables that give the dish its colour and its name.
Its preparation traditionally combines several local greens, including mafana greens, a plant with small yellow flowers that produces a slight tingling in the mouth, and anamamy, a milder nightshade green, often served with angivy, a small bitter eggplant. The dish is made in a single pot, and is found both in everyday meals and at large family gatherings.
What are the key ingredients of romazava
Romazava rests on beef simmered for a long time and on a blend of Malagasy greens. In France, these greens are mostly found tinned, at specialist grocers such as NKOSI.
- Beef, for braising
- Mafana greens
- Anamamy greens and small angivy eggplants
- Ginger
- Garlic
- Onion
- Tomato
What to know about romazava
Romazava is a stew of beef, or zebu in Madagascar, simmered with several varieties of Malagasy brèdes (leafy greens), the green leaves that give the dish its colour and its name, with ginger, garlic, onion and tomato. The mafane brède gives a characteristic tingle in the mouth, while the anamamy, a milder nightshade-type green, is often paired with the small bitter aubergines called angivy. The dish is cooked in a single pot and served with white rice, with the family as well as on big occasions. The brèdes can also be found canned, already cooked: they only need draining and adding at the end of cooking.
Frequently asked questions about romazava
Can romazava be made the day before?
Yes, and the beef broth gains in flavour. Keep it in the refrigerator in a sealed container, then reheat it gently and add the drained greens just before serving, to preserve their texture.
Which greens to use if fresh ones are not available in France?
Malagasy greens are found tinned, already cooked and ready to reheat: mafana greens for the dish’s characteristic tingle, and anamamy sy angivy for the milder part. Simply drain them and add them at the end of cooking.
Where to find the ingredients for romazava in France?
NKOSI sells the tinned Malagasy greens and the spices for romazava, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
