Cuisine

Madagascar

In Madagascar rice comes first, often eaten as many as three times a day, and whatever goes with it is called laoka. Typical laoka are stews of zebu beef or pork with greens, cassava leaves and ginger, washed down with ranon’apango, a drink made from toasted rice. The cuisine blends Austronesian and African roots with French, Indian and Chinese influences.

• 3 dishes
• Main dishes: 2
• Snacks and street food: 1
• vegetarian: 1