What is Romazava?
Romazava is a traditional Malagasy dish that has been used for a long time by the Malagasy people to accompany their bowl of rice. Comparable to 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 one discovers only by trying it.
Traditionally prepared with a mix of brèdes (leafy greens), beef, or chicken, Romazava comes in a variety of recipes, adapted to the tastes and ingredients available in each region of Madagascar. This versatile dish is often served with Kitoza a thin slices of dried meat or local sausages, with grilled fish on the side, but always accompanied by rice, a staple on the Malagasy table.
In ancient times, Romazava was among the dishes served at the court of the Merina kings, the rulers of the Highlands of Madagascar. This dish was one of the “Hanimpitoloha,” the seven royal dishes reserved for important ceremonies and special occasions. It is said that the kings and queens particularly enjoyed this comforting and nourishing broth, prepared with the best ingredients from their lands.
Today, Romazava remains a symbol of conviviality and sharing. Known as the dish of “maroanaka” or 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 piece of Malagasy history.
Ingredients for 4 people:
– 15 ml of vegetable oil
– 1 kg of stewing beef (preferably shank)
– 500 g of brèdes mafana (hot greens)
– 1 small onion
– 1 clove of garlic
– Fresh ginger cut into thin slices
– 1 fresh tomato
– Salt and wild pepper from Madagascar
Preparation:
1. Start by cooking the meat in 1/4 L of water until tender.
2. Dice the onions, mince the garlic, and cut the tomato into large pieces. Prepare the brèdes by tearing them with your fingers before washing them thoroughly.
3. Once the meat broth has evaporated, add another 1/4 L of water and simmer for 30 minutes.
4. Add the tomatoes, then another 1/4 L of water, and cook for an additional 30 minutes.
5. Finally, add 1/2 L of water, bring to a boil, then add the brèdes, onion, garlic, ginger, salt, and pepper. Let it simmer for 15 minutes.
6. Serve hot with white rice (better with Malagasy red rice).
