Romazava

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hour 10 minutes

Servings: 4 servings

Country of Origin

Madagascar

Description

Romazava is the national dish of Madagascar — a clean, clear meat and leafy green stew that is the everyday staple across the island. Zebu beef (the native humped cattle of Madagascar) is simmered with tomatoes, onions, and ginger in a light broth, then loaded with a combination of greens including brèdes mafana, a wild leaf that produces a gentle, tingling numbness on the tongue, along with watercress, mustard greens, and spinach. The result is a stew that is simultaneously light and deeply satisfying, bright with ginger and the particular freshness of the island's greens.

Presentation & How It's Eaten

Romazava is served over a generous mound of white rice — always white rice, the Malagasy staple. The broth is poured over both the meat and the rice so the grains absorb its fragrant base. It is a communal dish, placed in the center of the table for everyone to serve themselves. A small bowl of sakay (Malagasy chili paste) is offered on the side for those who want heat.

Ingredients

• 600g beef (chuck or brisket), cut into 4cm cubes (zebu or regular beef)

• 1 large white onion, thinly sliced

• 4 cloves garlic, minced

• 2 tsp fresh ginger, finely grated

• 3 ripe tomatoes, roughly chopped

• 1 tbsp vegetable oil

• 1 litre water or light beef stock

• 100g watercress, washed

• 100g baby spinach

• 100g mustard greens or Chinese cabbage, roughly chopped

• Salt and black pepper, to taste

• White rice, to serve

Step-by-Step Directions

1. Sear the Beef: Heat oil in a large heavy pot over high heat. Season the beef with salt. Brown the meat on all sides in batches without crowding. Remove and set aside.

2. Build the Base: Reduce heat to medium. In the same pot, cook the sliced onion for 5 minutes until softened. Add garlic and ginger and stir for 1 minute.

3. Add Tomatoes: Stir in the chopped tomatoes and cook for 6 minutes until they break down into a rough sauce.

4. Return the Beef: Add the seared beef back to the pot. Pour in water or stock. Bring to a boil, then reduce heat, cover, and simmer for 35 to 40 minutes until the beef is completely tender.

5. Add the Greens: Add the watercress, spinach, and mustard greens. Stir gently. Cover and cook for 3 to 5 minutes until the greens are just wilted and bright.

6. Season and Serve: Taste and adjust salt and pepper. Ladle over white rice in deep bowls.

Optional

Brèdes Mafana: If you can find dried or fresh brèdes mafana (paracress or toothache plant) at a specialty store, add a handful with the other greens for the authentic tingling sensation that makes Romazava distinctly Malagasy.

Cooking Tips

Don't Overcook the Greens: The greens go in at the very end for a reason. They should be just wilted — bright green, slightly tender, and still tasting fresh. Overcooking turns them dark and muddy. Add them, cover the pot, count to three minutes, and serve.

Nutrition Facts

(Estimated per serving, based on 4 servings)

Calories: ~310 kcal

Total Fat: 14g

Saturated Fat: 4g

Cholesterol: 95mg

Sodium: 360mg

Total Carbohydrates: 12g

Dietary Fiber: 4g

Sugars: 5g

Protein: 36g