Romazava

About This Recipe

Romazava is more than a meal in Madagascar; it is a cultural institution. The dish combines tender beef simmered in a light, ginger-bright broth with an essential quartet of local greens: anamalaho, brèdes mafane, brèdes martin and brèdes mouroum. Outside Madagascar, spinach, watercress and moringa leaves are the closest substitutes. The mafane leaf creates a characteristic mouth-tingling sensation. Romazava is ladled over rice and eaten at virtually every Malagasy celebration.

Ingredients

Serves 4

• 500 gbeef stew meat, cut into 3 cm cubes
• 200 gspinach or watercress, roughly chopped
• 3 mediumtomatoes, chopped
• 1 mediumonion, sliced
• 3 cmfresh ginger, grated
• 1.2 litreswater

Instructions

1. 1

   Brown the beef

   In a large pot over high heat, brown beef pieces in a little oil. Add onion and cook 3 minutes.

2. 2

   Build the broth

   Add tomatoes and ginger. Stir well, then pour in water. Bring to a boil, skim any foam, then reduce to a gentle simmer.

3. 3

   Simmer

   Cover and cook 45 minutes until beef is tender. Season generously with salt.

4. 4

   Add greens and serve

   Stir in greens and simmer 5 minutes more. Ladle into bowls and serve over steamed rice.

Variations

• •

  Use pork or chicken in place of beef.

• •

  A handful of moringa leaves adds extra nutrition and authenticity.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. The broth improves in flavour overnight. Add fresh greens when reheating.

Frequently Asked Questions