Madagascar Traditional cuisine

Should only eat well-done meat and fish products. Pork, salad and mayonnaise may also be hazardous to health. Vegetables should be subject to mandatory heat treatment, and the fruits were washed and cleaned from the skin.

Malagasy cuisine at first glance very simple. Based on the traditions of local peoples, most of them originating from the Greater Sunda Islands and Africa, she inherited characteristics namely Malay and African culinary traditions.

The basis of all food - rice in various combinations with various fillings - meat, cheese, vegetables, seafood and, of course, sauce and spices. Most of the rice dishes are very similar to their Asian "relatives", but their characteristic feature is the abundance of fiery green peppers, which, incidentally, is added to any dish. As many sauces, ranging from traditional local tomato-garlic and spicy sauce "ACHARD" to the already cosmopolitan curry and soy sauce. But at the same time they are made to the local environment - in the traditional recipes are added local herbs and spices, often making the product different from their "ancestor.

Also on a side dish, often are different vegetable salads, among which the most popular, "Ro" - salad with herbs and spices with rice and "Anan" - salad with rice and spices with shrimp, and just vegetables (usually tomatoes, corn and beans ), crushed leaves of cassava, potatoes and special variety of bananas.

Meat Malagasies consume, compared to neighboring African countries, quite a lot. The traditional source of it here is an antelope-zebu, which are specially bred in place is not really adapted to the local climate cows. It is worth to try roasted on coals zebu fillet with aromatic herbs and zebu meat in tomato-garlic sauce henombi retreat, as well as pork and powdered leaves of cassava "henakiso si ravitoto or with eel, tomato and onion - henakiso si armalona, meat ragout with tomatoes and spices "rumazava, long strips of smoked dried or roasted meat" kitoza "meat on a spit" Paus masikita "assorted stewed manioc with beef or pork" ravitutu, foie gras, as well as Grilled chicken with bananas and corn salad with chicken. Very popular and products from the freshwater and marine fish, good water resources in the country abound.

And, what exactly is present on the local table in abundance, so that fruit (vuankazu) - exotic lychees and soursop, traditional persimmon and mango, Guavas and strawberries, bananas, pineapples and all sorts and, of course, coconuts, which is used here in so many forms, it is no wonder that confused. Fruits and vegetables are used as a garnish - with meat dishes added cassava, pickles, green papaya, pepper. Continuing on the table of rice pudding and coconut "gudzugudzu", traditional cakes made from rice flour with sugar, "Mukaram" and a variety of pies.

From drinks are popular with all kinds of fruit juices, ice, soft drinks of all kinds ( "Capriccio") and first-class local mineral water "on-Vives. In everyday life Malagasies consume a lot of strong coffee, giving preference to local, Yemeni and Ethiopian varieties, as well as quite weak local brewed tea.

The country has well developed its own production of wine and alcoholic beverages, and it is not surprising if we recall that earlier the country was a French colony. It produced an excellent rum "Dzamila" (dark) and the "official" (white), very light beer "Flash" and the more traditional sort of "Three-Horsiz Bir", as well as white, pink and red wines "House Remy" " Climbing Betsileo "and" domain-de-Manzmisua. Is widely used unrefined rum "TUAC Gras, coconut wine" trembita "home brew" Betsy "and" lichel "- low-alcohol drink from the same fruit.