Romazava (Madagascan Meat & Leaf Stew)
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Servings: 6 servings
Country of Origin
Madagascar
Description
The national dish of Madagascar, featuring tender stewed beef and pork combined with indigenous leafy greens (anamalaho) that impart a unique, mild numbing sensation.
Presentation & How It's Eaten
Served hot in deep bowls over a large mound of plain white rice, accompanied by spicy sakay chili paste on the side.
Ingredients
1.5 lbs beef chuck, cut into 1-inch cubes
1/2 lb pork shoulder, cut into 1-inch cubes
1 big bunch mustard greens or spinach, chopped
1 bunch paracress (anamalaho) or watercress, chopped
3 ripe tomatoes, chopped
1 yellow onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tbsp vegetable oil
Salt and black pepper, to taste
Step-by-Step Directions
Sear Meat: Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef and pork cubes on all sides, working in batches.
Aromatics: Add onion, garlic, and ginger to the pot with the meat. Cook for 3–4 minutes until onions soften.
Simmer Stew: Add chopped tomatoes and enough water to cover the meat (about 3 cups). Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until meat is tender.
Add Greens: Stir in the chopped leafy greens. Simmer uncovered for an additional 10–15 minutes until greens are wilted and tender. Season with salt and pepper.
Optional
Sakay Paste: Serve with home-brewed red chili and ginger paste for added heat.
Cooking Tips
Authentic Romazava relies on anamalaho (electric daisy greens), but a mix of watercress and spinach works great as a global substitute.
Nutrition Facts
(Estimated per serving, based on 6 servings)
Calories: ~340 kcal
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 310mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 3g
Protein: 36g
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