Madagascar's national dish — a fragrant broth of beef and mixed leafy greens seasoned with ginger and tomato.
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.
Serves 4
In a large pot over high heat, brown beef pieces in a little oil. Add onion and cook 3 minutes.
Add tomatoes and ginger. Stir well, then pour in water. Bring to a boil, skim any foam, then reduce to a gentle simmer.
Cover and cook 45 minutes until beef is tender. Season generously with salt.
Stir in greens and simmer 5 minutes more. Ladle into bowls and serve over steamed rice.
If you can find szechuan button (paracress), add a few leaves — they create the authentic mafane tingle.
The broth should be clear and golden, not thick.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerate up to 3 days. The broth improves in flavour overnight. Add fresh greens when reheating.
Romazava's name comes from the Malagasy words ro (broth) and mazava (clear). It has been the centrepiece of Malagasy feasting for centuries and is served at ceremonies from weddings to royal fandriana festivals.
Brèdes mafane (Acmella oleracea) creates a tingling, numbing sensation similar to Sichuan pepper. Watercress gives a peppery substitute.
Traditionally yes, but a single green like spinach works fine and is delicious.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (400g / 14.1 oz) · 4 servings total
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