Romazava
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.
Key facts
- Food.country
- Madagascar
- Food.served
- Hot
- Food.name
- Romazava
- Food.image
- File:Madagaskar stew 2019-10-01.jpg
- Food.caption
- Romazava
via Wikipedia infobox
Described at
Romazava de Madagascar – Arts Délices
ROMAZAVA DE MADAGASCAR (recette typique) INGRÉDIENTS (pour 6 personnes): 1kg de bœuf à braiser 0,5kg d'échines de porc 2 paquets de brèdes mafana 1 càs de saindoux ou d'huile d'olives, tournesol, etc.. 2 grosses belles tomates 1 gousse d'ail pilée ou pressée 1 pincée de fleur de sel d'Ifaty 2 tours de moulin à poivre
artsdelices.com →Avec d'autres viandes (volailles et pourquoi pas poissons, suivant l'humeur du cuisinier) Avec d'autres brèdes (pariétaires, morelles etc...) mais attention le romazava ne peut pas se passer de brèdes mafana avec beaucoup de boutons d'or.
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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.
==References==