Traditional Malagasy dishes.
The Malagasy cuisine is based on rice as a staple of the diet and is consumed with nearly every meal. Rice is served with different types of accompaniments called kabaka which might have beans, beef, chicken or fish. A broth prepared using green leafy vegetables called romazava is also often served with rice.
The side dishes are either in the fried, boiled, grilled or cooked form. Tomato-based sauces in the highlands and coconut milk in the coastal areas are added to the cooked side dishes to enhance the flavor of the dish. Other additives that are used to add flavor to the kabaka are ginger, cloves, turmeric, vanilla, garlic, onions, and salt. A variety of condiments are also used to add flavor according to an individual’s taste buds and are added during a meal rather than while cooking it. These include sakay (made of chilly peppers) and tangy or sweet fruit pickles. In the arid areas of Madagascar, zebu is reared by the people and zebu milk is often added to vegetable dishes.
Sweet potato, cassava, maize, millet, yams are the most important types of foods consumed in these arid regions.
The different ethnic groups living in Madagascar have their own food taboos which are either observed at all times or during special circumstances like pregnancy or lactation.
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