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Romazava: photo of the dish
Illustrative photo: Z thomas — CC BY-SA 4.0, Wikimedia Commons
Soups

Romazava

Romazava is Madagascar's national dish: a fragrant broth of zebu beef and brède mafane, slightly bitter leafy greens. It's served hot with white rice, both for everyday meals and special occasions.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into pieces about 3 cm across. Finely chop the onion, garlic and ginger.
  2. Heat the oil in a large saucepan and brown the meat on all sides for 5 minutes.
  3. Add the onion, garlic, ginger and diced tomatoes. Cook for 5 minutes, stirring.
  4. Pour in the water, add the stock cube and pepper, then simmer covered for 45 minutes.
  5. Add the brède mafane and moringa leaves and cook gently for another 10 minutes.
  6. Add the shrimp (and fish if using) and cook for 3 to 4 minutes, just until they turn pink.
  7. Adjust the seasoning and serve piping hot with white rice.

Variations and tips

Fish version. Replace the meat with pieces of white fish added at the end of cooking, for a lighter dish.

Using what's easy to find. Replace the brède mafane and moringa with fresh spinach and a few kale leaves.

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Original Ecomely recipe.