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The culinary menu Malagasy is very varied. But the “Romazava” et le “Ravitoto” and the “Ravitoto sy Henakisoa” with the “rice” white or red have a singular reputation…

The Romazava : It’s a cooking of a selection green bredes + sauces ( tomato-oinon-salt…) + meats ( net of zebu or pork) Always represented with rice cooked and the Ranovola, at the table The dessert is as you prefer.

The Ranovola is a water of table drifted of the very cooking of this rice and is drunk hot.

The Ravitoto: It’s a cooking of cassava green leaves crushed + sauce ( tomato-oinon-salt…) + ( fine slice of zebu or cutlet). The rice and the Ranovola always go with at table…The dessert is as you prefer.
The Ravitoto + hena kisoa: The Ravitoto and the meat of pork.

The Chinese kitchen is very current in Madagascar, as in the big restaurants that in the small gargotes, you will always have the opportunity to take some for the meal. It goes from the simple Chinese soup, of the Mi-Sao, egg fried rice until the grills of the skewers of beefs’meat, pork, poultry or fish.

The French and Italian Kitchens, with their pastry and ice cream, used comfortably in more specialized restaurants, in the provinces’ big cities. But, it can be also found in enough frequented tourists’places.

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