Food is a hot topic in travel these days. More and more destinations offer food tours with samplings of tasty street goodies.

Being a dedicated foodie, upon arrival in Madagascar (Mada) last summer, I naively inquired about a food tour. “Not here,” announced Ravi, a guide and driver. “People get sick. They reuse the cooking oil.”
Forget street food, as well as haute cuisine and Michelin star restaurants. I did, however, enjoy some delicious dining during my stay in the country, the fifth poorest in the world.

I loved visiting the markets, taking photos of the friendly vendors, and learning about Mada food.
Let’s start with rice. “We must eat rice three times per day,” declared Emanuel, my guide at a market in Antananarivo (Tana), the country capital. We passed numerous rice stands with numerous kinds of rice. “But this is not enough. We also import rice from China and India,” he added.

Hard to believe. During my first excursion in Mada, to a lemur park about 25 kilometers from Tana, we passed miles of rice paddies. However, on another excursion we passed brick factories on the river banks. Bricks replaced rice; I was told. “You can make more money with bricks.”


Zebu are to Madagascar what reindeer are to Norway. The island’s domestic cattle originally came from South Asia. They serve as a source of meat, as well as a beast of burden. The humped cattle are a symbol of wealth and status, and play an essential role in ceremonies and sacrificial rituals (see previous post, Madagascar’s Intriguing Ancestor Rituals) Popular souvenirs – jewelry, salad tongs, bowls, decorative objects – are made of zebu horns. The color and grain of the horns vary, so each piece has a distinct pattern.
I am not a hearty meat eater, but twice I savored zebu filet. Exquisite. Filet is not on the menu at market food stalls, but zebu stomach and feet are, both considered delicacies.
Many market stands are “fast food” depots, offering a variety of prepared dishes at reasonable prices. Shoppers stop for a meal at the markets. “We like to eat here. It’s easier than going home to cook,” I was told.


My guide went for the stomach and feet. I was not tempted. A colorful concoction of pasta and vegetables did tempt me, but I dared not. Locals have grown up with this food. They don’t get sick.
Cassava leaves are an essential ingredient in many Malagasy dishes, especially the national favorite, ravitoto. Leaves can be purchased pre ground at the market.
I watched as women mixed the leaves with coconut milk, grated coconut, water, and then squeezed it all dry, before mixing it with meat and vegetables for cooking. This was one of many ready-to-eat offerings at the market.
In Nosy Be, the Mada resort town where I spent several days, a brochette stand is a sensation. Customers line up in the evening for take-home brochettes, about 11 US cents each. The tiny stand was started by the mother of some of the workers years ago. It’s grown into a thriving family business, employing daughters, granddaughters and cousins, all at work cutting up 25 kilos of zebu every day, then assembling the brochettes with the meat, green papaya, and more.


As an island nation, Madagascar offers a variety of fish and other sea creatures for the dinner plate. I visited a fishing village where thousands of sardines were drying in the sun.

Although I love fish and seafood, I was disappointed in what I tasted in Mada – all overcooked for me. With one exception: camarons, a type of large gamba from the waters of nearby Mozambique. To die for, along with zebu filet.
This was my last night treat at the Sakamanga (blue cat) hotel in Tana. The menu selections there were several notches up from restaurant food I had elsewhere. The restaurant was bustling. Reservations a must.


The hotel itself could be a tourist attraction, its walls decorated with framed old newspaper front pages and photos, and hallways filled with ancient Malagasy treasures.
Why the hotel name meaning blue cat? No one could tell me. As a childless cat lady, I was delighted to spot two curled up kitties on an office chair, as well as other cats during my travels. Malagasy like felines, I learned.


And, I loved my adventures in Mada. For more, see my previous posts: Discovering the Unique Wonder of Madagascar and Madagascar’s Intriguing Ancestor Rituals
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Malagasy John Delmas organizes and guides visits to Madgascar. John was my guide/driver for two days. He was super, taught me lots. Contact his company. https://www.mada-discovery-travels.com
Ravi Matadeen rents made-in-Madagasar unique vehicles for self drive trips. http://www.selfdrivemadagascar.com.
I booked my African adventure, South Africa (Kruger) and Madagascar, with Worldwide Quest, http://www.worldwidequest.com
Today’s Taste. No new recipe, but one from the past, CHICKEN MAFE. It’s not a Malagasy recipe, but a West African speciality. I have made it several times for African dinner parties and it’s always a hit. Peanuts are the secret ingredient. For more tasty recipes, click here.
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