Wandering through the local markets of Madagascar, one is greeted by a world of fragrances and colours. A land of spices, its market stalls are filled with culinary treasures that delight food enthusiasts and travellers seeking the authentic flavours of the Great Island.
In the bustling markets of major cities, an impressive variety of spices can be found, sold in bulk or packaged, ready to slip into suitcases. Pepper, whether black, white, or wild (voatsiperifery), is a must-have for enhancing any dish. Cloves, sourced from the eastern regions, are used in both cooking and perfumery. Coriander, valued for its fresh taste and digestive benefits, is abundant. Chilli, in all its varieties, from mild to fiery, adds flavour to traditional dishes. Curry, with its sunny notes, is widely used in Malagasy cuisine. Lemongrass, perfect for flavouring dishes and herbal teas, exudes a pleasant freshness. Paprika and saffron bring vibrant colours and bold flavours. Cinnamon, recognisable by its sweet and captivating scent, is available in sticks or powder. Pink peppercorns, with their subtly fruity touch, complete this exceptional aromatic palette.
The coastal markets of Madagascar are also home to achards, delicious pickled condiments that perfectly accompany rice dishes. These can be found in mango, carrot, or lemon varieties, often presented in recycled bottles, including whisky bottles or plastic containers.
Madagascar is the world’s leading producer of vanilla, primarily cultivated on the east coast, also known as the “Vanilla Coast.” However, its price fluctuates greatly and has skyrocketed in recent years. To recognise high-quality vanilla, ensure that the pods are long and plump. They should be supple and not break when bent. Their surface should be oily, with a uniform colour, preferably black or reddish. Vanilla pods with white spots or a brownish hue should be avoided, as they may be poorly stored or mouldy.
Be aware that the export of spices is subject to regulation. It is prohibited to leave Madagascar with more than two kilograms of prepared vanilla, whether in pods or braided, or more than one kilogram of pepper without special authorisation.
Strolling through Madagascar’s markets reveals a wealth of gastronomic delights, a true reflection of the island’s heritage and ancestral expertise. We invite you to explore them with your guide, especially now that coconut juice mixed with honey and lemon, for a zesty touch and a natural energy boost, has become a popular trend in town.
