Search results
Results From The WOW.Com Content Network
Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar.Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Oceanian, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Romazava ([rumaˈzavə̥]) is the national dish of Madagascar, [1] consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice. [2] An integral component of the stew is brèdes mafana, called anamalaho in Malagasy; the plant holds an acid amide called spilanthol in its buds that elicits a tingly, pungent, citrusy and mouth-numbing effect, inducing ...
Ravitoto (French: Ravitoto) is a traditional Malagasy cuisine. [1] Ravitoto means “crushed cassava leaves”. [2] [3] [4] These are specifically sweet cassava (cassava tree) leaves pounded with a mortar or meat grinder. [3] It is cooked with garlic and very fatty pork.
A lima bean (Phaseolus lunatus), also commonly known as butter bean, [2] sieva bean, [3] double bean [4] [5] or Madagascar bean, is a legume grown for its edible seeds or beans. Origin and uses [ edit ]
Mofo Gasy, translated as "Malagasy bread", is a Malagasy traditional recipe typically eaten as a breakfast. It consists mainly of rice flour [1] and sugar fried within a specific mold.
The History of Madagascar started from the ancient supercontinent of Pangaea, ... This forced thousands of people to leave their homes to search for food. [119] [120]
View history; Tools. Tools. move to sidebar hide. ... Food and drink in Madagascar (2 C, ... Pages in category "Culture of Madagascar"