Madagascar Food and Drink
In Madagascar, eating well means eating a lot; portions are generous and Malagasy cooking is hearty and robust. Typical plates include large servings of rice with a dressing of sauces, meat, vegetables and spicy seasonings. Hot food is relished and fiery peppers accompany many dishes. True to its reputation as the Vanilla Island, many desserts are flavoured with vanilla. Local restaurants are often referred to as hotely. The choice of beverages is limited.
Specialities:
• Ro (beef and pork marinated in vinegar, water and oil, then cooked with leaves, onion, pickles and other vegetables and seasoned with pimento).
• Ravitoto (meat and leaves cooked together).
• Ramazava (leaves and pieces of beef and pork browned in oil).
• Vary amid ’anana (rice, leaves or herbs, meat and sometimes shrimps), often eaten with kitoza (long slices of smoked, cured or fried meat).
National drinks:
• Malagasy drinks include litchel (an aperitif made from lychees).
• Toaka gasy (distilled from cane sugar and rice).
• Three Horses lager Non-alcoholic drinks include ranon ’apango or rano vda (made from burnt rice) and local mineral waters.
Tipping:
Not customary in hotels, although restaurant waiters expect 10%.
Regional drinks:
Malagasy drinks include litchel (an aperitif made from lychees).
Toaka gasy (distilled from cane sugar and rice).
Three Horses lager.
Non-alcoholic drinks include ranon 'apango or rano vda (made from burnt rice) and local mineral waters.
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