Romazava is a traditional Malagasy dish, long enjoyed by the Malagasy people as a perfect accompaniment to rice. Comparable to a pot-au-feu, Romazava—whose name “Ro” means “broth” in Malagasy—is distinguished by its key ingredient: brèdes mafana (hot greens). This plant, with edible leaves, gives the broth a slightly spicy flavor and a tingling sensation in the mouth—an inexplicable feeling that can only be discovered by tasting it.
Traditionally prepared with a mix of brèdes (leafy greens), beef, or chicken, Romazava varies according to regional tastes and available ingredients. This versatile dish is often served with kitoza (thin slices of dried meat), local sausages, or grilled fish, but always accompanied by rice, the staple of the Malagasy table.
In ancient times, romazava was one of the dishes served at the court of the Merina kings, rulers of the Highlands of Madagascar. It was part of the “Hanimpitoloha,” the seven royal dishes reserved for important ceremonies and special occasions. Kings and queens particularly enjoyed this comforting and nourishing broth, made with the finest ingredients from their lands.
Today, Romazava remains a symbol of conviviality and sharing. Known as the dish of “maroanaka” (large families), it continues to be enjoyed at any time of the day, whether for lunch or dinner.
Easy Romazava Recipe
Learn how to prepare this royal broth at home and savor a taste of Malagasy history.
Ingredients for 4 People
- 15 ml vegetable oil
- 1 kg stewing beef (preferably shank)
- 500 g brèdes mafana (hot greens)
- 1 small onion
- 1 clove garlic
- Fresh ginger, thinly sliced
- 1 fresh tomato
- Salt and wild pepper from Madagascar
Preparation
- Cook the meat in 250 ml of water until tender.
- Dice the onion, mince the garlic, and cut the tomato into large pieces. Tear the brèdes with your fingers and wash thoroughly.
- Once the meat broth has reduced, add another 250 ml of water and simmer for 30 minutes.
- Add the tomatoes and another 250 ml of water, cooking for an additional 30 minutes.
- Finally, add 500 ml of water, bring to a boil, then add the brèdes, onion, garlic, ginger, salt, and pepper. Simmer for 15 minutes.
- Serve hot with white rice—or even better, Malagasy red rice.
