Most Popular Madagascar Foods | Madagascar Cuisine

Mix flour and eggs with a little salt in a large bowl until you get a dough of a softball consistency.

Let the dough rest for half an hour.

Roll out the dough with a rolling pin until thin enough.

Cut the rolled dough into small sticks.

Heat oil in a pan and fry the sticks until golden brown.

Serve the caca pigeon hot or cold with peanuts.

Prepare sambos by using minced meat or other fillings like fish, chicken, pork, or vegetables, seasoned with garam masala, garlic, and onions.

Shape the sambos into triangular forms and fry until golden.

Prepare mofoacondro by coating bananas with cassava flour and frying them until golden and crispy.

Serve mofoacondro hot, as it is best enjoyed fresh out of the pot.

Prepare mofo bayalina by mixing flour, sugar, milk, and eggs, and flavoring with vanilla or cinnamon.

Fry the mixture until golden brown and enjoy as a snack.

Soak rice for a few hours or days to prepare mercury.

Mix the soaked rice with coconut milk and roast it.

Serve mercury hot or cold, with coffee or tea.

Prepare cobra by mixing rice flour and crushed peanuts with brown sugar, wrap in banana leaves, and cook in a water bath.

Serve cobra as a street food specialty.

Prepare masikita by marinating skewers of meat (like chicken or fish) and grilling them.

Serve masikita with a card and enjoy with a drink.

Prepare a card by finely chopping fruits or vegetables and macerating them in vinegar with spices.

Serve the a card as a side dish.

Prepare fresh clams by serving them with a vinaigrette sauce or lime juice.

Enjoy the clams as a beach snack.

Prepare ravitoto by crushing cassava leaves and cooking them with zebu meat or fatty pork, optionally adding coconut milk or crushed peanuts.

Serve ravitoto with tomato a card and rice.

Cook dry Bambara pea with pork or sausages, similar to beans, and serve with white rice and tomato rugai.

Simmer beans with meat for a few hours until tender, then add tomato sauce and serve with hot rice.

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