Malagasy cuisine

Taro (; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Caribbean, Oceanian, East Asian, Southeast Asian and South Asian cultures (similar to yams).

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to have been selectively bred in Polynesia from the breadnut (Artocarpus camansi). Breadfruit was spread into Oceania via the Austronesian expansion and to further tropical areas during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century.

thumb|right|Sago palms (Metroxylon sagu) in New Guinea thumb|Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking p

deep fried banana or plantain

piglet fed on its mother's milk

culinary traditions of Madagascar

simple pit for cooking

geographical object

Romazava () is the national dish of Madagascar, consisting of greens, zebu meat, tomatoes, and onions, typically accompanied by a portion of rice. 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 excessive saliva production.

confectionery sweet

Lasary is a type of Malagasy salad. It is believed that the dish originates from northern Madagascar. The dish is also named Antsary or Ansary in some places.

thumb|Ravitoto Ravitoto ( ) is a traditional dish in Malagasy cuisine. Ravitoto means 'crushed cassava leaves'. These are specifically sweet cassava leaves pounded with a mortar or meat grinder. It is cooked with garlic and very fatty pork. In other societies, coconut milk is used instead to cook cassava leaves, like mataba in the Comoros. Dried fish or small shrimp, called tsivaki, can be added.

Malagasy traditional recipe

species of insect