28 Easy Authentic Madagascar Recipes

A lot of everyday eating in Madagascar starts with rice and only then asks what will go beside it. Guides to Malagasy food point out that rice (vary) is eaten at almost every meal, often literally used in the verb “to eat a meal,” and it nearly always arrives with a laoka, the side dish in sauce that brings in meat, fish, or vegetables. Typical plates described by local and travel writers are simple but steady: a big mound of rice, one or two laoka, and sometimes a small spoonful of pickled vegetables called lasary. 28 Easy Authentic Madagascar Recipes follows that pattern so you can see how rice, laoka, and small sides fit together into real meals rather than a random list of dishes.

In the main section of 28 Easy Authentic Madagascar Recipes, you will find the stews and rice partners that come up again and again in Malagasy sources. Romazava, often called a national dish, is a clear, gently simmered stew of zebu meat cooked with leafy greens such as brèdes mafana that leave a light numbing tingle. Ravitoto sy henakisoa combines pounded cassava leaves with pork, usually served over rice and sometimes accompanied by achard pickled vegetables. Other laoka include fish dishes like trondro gasy, coconut-based chicken stews, and simple beans or leafy greens cooked with ginger, garlic, or zebu milk, showing how a short list of ingredients stretches across many plates.

Street food and breakfast snacks form another strand of 28 Easy Authentic Madagascar Recipes. Kiosks and small stalls across the island sell mofo gasy (“Malagasy bread”), a sweet rice-flour batter cooked in round molds over charcoal and served with coffee in the morning. You will also see savory mofo such as mofo anana or mofo sakay, deep-fried breads mixed with chopped greens, tomatoes, and chilies, often served with hot sakay sauce. For something sweet later in the day, vendors slice thick rolls of koba or koba akondro, dense cakes made from ground peanuts, brown sugar, rice or corn flour, and sometimes bananas, all wrapped in leaves and steamed. Bringing these into 28 Easy Authentic Madagascar Recipes helps you see how people snack and grab breakfast, not just how they cook at home.

The “easy” part of 28 Easy Authentic Madagascar Recipes comes from how the recipes are adapted for a normal kitchen without losing their core structure. Most dishes rely on boiling or steaming rice, simmering one pot of stew, and pan-frying a few fritters or greens; you mainly need a pot, a pan, and enough time for slow, steady cooking rather than special tools. The post is laid out so you can build full Malagasy-style plates—rice plus one or two laoka and a small side, or a simple breakfast of mofo gasy and coffee—and then add street snacks and sweets as you get more comfortable. Over time, the recipes behind 28 Easy Authentic Madagascar Recipes can act as a working checklist for cooking Madagascar’s rice-based meals, stews, snacks, and desserts at home.

28 Easy Authentic Madagascar Recipes

1. Madagascar Vanilla Curry Chicken Recipe

This dish blends one of Madagascar’s most valuable exports—vanilla—with chicken and curry spices, showcasing the country’s unique flavor pairings. It reflects French and Indian influences introduced during colonial periods. Often served during special occasions, the dish is enjoyed across regions where vanilla cultivation is prominent. Vanilla Curry Chicken is typically prepared with coconut milk, onions, and turmeric, balancing rich and aromatic components. It is served hot, commonly alongside rice, and represents Madagascar’s fusion of local and foreign culinary elements. This dish exemplifies how native products like vanilla pods are integrated into everyday Malagasy cooking.

2. Madagascar Tofu Curry Rice Recipe

This tofu curry rice dish reflects the influence of Asian and Indian communities in Madagascar, particularly in urban centers like Antananarivo and Toamasina. Tofu, not traditionally Malagasy, has been adopted in recent decades due to increased vegetarianism and access to imported or locally made soy products. It’s often cooked in a mild curry sauce with coconut milk and served over rice. While not a national staple, tofu curry has gained popularity as a protein alternative, particularly among younger or health-conscious Malagasy populations. The dish showcases modern fusion in everyday Malagasy dining.

3. Steak Sauce Madagascar Recipe

Malagasy steak sauce is typically made with black pepper, garlic, onion, and sometimes tomato or cream. It is a French-influenced sauce adapted locally to serve with zebu steak or grilled meats. Found commonly in restaurants and homes, it reflects the country’s colonial history and taste for savoury accompaniments. The sauce may include green peppercorns or mustard depending on the region. Served hot, it elevates meat dishes and is often used during weekend meals or family celebrations. Though influenced by French cuisine, it is tailored to local ingredients and cooking styles.

4. Madagascar Vanilla Coconut Balls Recipe

Vanilla coconut balls are a common no-bake treat in Madagascar, often made with grated coconut, sweetened condensed milk, and local vanilla extract. They are especially popular during holidays or as quick homemade desserts. Due to Madagascar’s abundance of coconuts and its leading role in vanilla production, this recipe reflects the island’s local agricultural products. These treats are simple to prepare and are commonly shaped by hand. Vanilla coconut balls are served during festive gatherings, placed on platters, or offered as gifts. Their ease of preparation and natural sweetness make them a popular choice in both rural and urban homes.

5. Madagascar Ranon’ampango Recipe

Ranon’ampango is a traditional Malagasy beverage made from scorched rice and water. After cooking rice, the crust left at the bottom of the pot is simmered in water to create this drink. It is consumed warm or at room temperature and commonly served alongside meals. The drink reflects Malagasy thrift and practical use of all food parts. Ranon’ampango is particularly associated with rural households and has mild digestive benefits. It is often given to children or served in place of water during meals. The flavour is subtle, and its production is entirely waste-free.

6. Madagascar Akoho Rony Recipe

Akoho Rony is a traditional Malagasy chicken broth soup, typically prepared with bone-in chicken, ginger, onion, and leafy greens. It is served as a comforting meal, particularly for the ill or during colder months. The name means “chicken broth” in Malagasy. It is a staple in rural homes and represents one of the most accessible dishes due to its minimal ingredients. Akoho Rony is consumed alongside rice and often cooked in large quantities. It emphasizes nourishment, simplicity, and local produce, frequently prepared in clay pots over open flames.

7. Madagascar Hen’omby Ritra Recipe

Hen’omby Ritra is a traditional Malagasy beef stew, slowly cooked with garlic, onions, and minimal liquid until the meat is tender and richly browned. It is one of the most loved meat dishes in Madagascar and often served with rice. The technique involves reducing liquid slowly, allowing the beef to cook in its juices. Popular during family meals or festive occasions, it is typically made with zebu meat. This recipe reflects Malagasy principles of maximizing flavor through long cooking with basic ingredients. The result is a deeply colored, concentrated meat dish.

8. Aloho misy Sakamalao Recipe

Aloho misy Sakamalao translates to “chicken with ginger,” a traditional dish in Madagascar typically cooked with sliced pork, fresh ginger, garlic, and sometimes tomato. It is a common weekday meal served with rice. The use of ginger reflects local crop availability and Malagasy preference for pungent, aromatic cooking. This dish is quick to prepare and features in both home and roadside dining. The ginger’s presence is considered cleansing and beneficial, particularly during the cooler months. It’s typically dry-simmered or lightly sauced, depending on the region, and is most popular in urban kitchens and midland regions.

9. Madagascar Vary amin Anana Recipe

Vary amin Anana means “rice with greens” in Malagasy and is a basic, nutritious staple combining cooked rice with leafy vegetables such as pary or anamamy. This dish is most common in rural households and often served as a light meal or accompaniment. It may include small pieces of meat, garlic, or ginger for added flavor. The recipe reflects subsistence agriculture, relying on locally grown rice and garden greens. Vary amin Anana is valued for its simplicity, affordability, and nourishing properties. It’s particularly served during lean seasons or for breakfast in many Malagasy homes.

10. Madagascar Akoho sy Voanio Recipe

Akoho sy Voanio translates to “chicken with coconut” and is a traditional Malagasy dish commonly served during festive occasions or weekend meals. It combines local poultry with fresh coconut milk, sometimes spiced with ginger, garlic, and tomatoes. The dish reflects Madagascar’s coastal influence, where coconut is a common cooking ingredient. It is typically served with rice and sometimes greens. The balance of rich coconut and protein makes this a valued dish in both rural and urban homes. Preparation involves simmering the chicken until it absorbs the creamy sauce, often finished with herbs or oil.

11. Madagascar Romazava Recipe

Romazava is Madagascar’s national dish, a hearty stew made with beef, leafy greens, and tomatoes, simmered together with aromatics. Traditionally cooked in one pot, it’s eaten with rice and served as a daily meal, particularly in highland regions. The dish often includes anamamy (local greens) and small amounts of broth. Romazava is consumed year-round and is deeply rooted in Malagasy food traditions, with every household having its own version. The recipe reflects both self-sufficient farming and the importance of one-pot meals in Malagasy cuisine. It is warming, simple, and widely respected across the island.

12. Madagascar Salady Voankazo Recipe

Salady Voankazo, meaning “fruit salad” in Malagasy, is a fresh, colorful dessert or side dish commonly served during family meals, especially on Sundays or special occasions. It includes a mix of tropical fruits such as mangoes, bananas, pineapples, and lychees, sometimes dressed with citrus juice or sweet syrup. The dish showcases Madagascar’s rich fruit diversity and climate. It is especially common during hot seasons and often served chilled. There are no fixed rules on fruit selection, allowing for variety depending on region and season. It is appreciated for its freshness and ease of preparation.

13. Madagascar Crevette Recipe

Crevette refers to shrimp in French, and in Madagascar, shrimp dishes are common along coastal areas. Malagasy Crevette recipes often include garlic, tomato, ginger, or coconut milk, served with rice. Shrimp is fished locally and prepared quickly due to its delicate nature. The dish is often made for lunch or weekend meals. The preparation varies widely, depending on whether it is inland or seaside, but it always uses fresh ingredients and straightforward techniques. Crevette dishes represent the blend of local fishing culture and French colonial culinary methods, frequently found in restaurants and home kitchens.

14. Madagascar Tomato and Onion Salad Recipe

This simple salad, made with sliced tomatoes and onions, is a popular side dish across Madagascar. It is often served alongside rice and meat dishes, providing freshness and contrast. Sometimes called “salady voatabia sy tongolo,” this salad is frequently seasoned with vinegar, oil, and salt. It reflects French colonial influence and Malagasy reliance on locally grown produce. Served at lunch or dinner, the dish is especially common in urban homes and roadside eateries. Quick to prepare and affordable, the tomato onion salad is a staple of the Malagasy table, used to balance heavier foods.

15. Madagascar Lasopy Recipe

Lasopy is a traditional Malagasy vegetable broth soup made by simmering root vegetables such as carrots, potatoes, turnips, and leeks. Originally used as a light, nourishing starter or remedy, it is now a common household soup served with bread or rice. The broth is often strained for smoothness, though some versions include soft vegetable chunks. Lasopy is valued for its simplicity and nutritional content, making it especially suitable for children, the elderly, or those recovering from illness. Found throughout Madagascar, it represents resourceful use of locally available vegetables in an easy-to-digest form.

16. Madagascar Henakisoa Sy Amalona Recipe

Vorombe sy Henakisoa is a traditional Malagasy dish made with cassava leaves (Vorombe) and pork (Henakisoa). It is popular in both coastal and highland regions. The dish is slow-cooked and typically served with rice. Cassava leaves must be finely pounded and cooked thoroughly to remove toxins. This recipe reflects subsistence farming practices and the use of all plant parts. It’s commonly eaten during weekend meals or family gatherings. Pork adds richness to the leaf-based stew, which may also include coconut milk depending on the region. The dish is regarded as hearty and essential in Malagasy cuisine.

17. Madagascar Vorombe Sy Henakisoa Recipe

Vorombe sy Henakisoa is a traditional Malagasy dish made with cassava leaves (Vorombe) and pork (Henakisoa). It is popular in both coastal and highland regions. The dish is slow-cooked and typically served with rice. Cassava leaves must be finely pounded and cooked thoroughly to remove toxins. This recipe reflects subsistence farming practices and the use of all plant parts. It’s commonly eaten during weekend meals or family gatherings. Pork adds richness to the leaf-based stew, which may also include coconut milk depending on the region. The dish is regarded as hearty and essential in Malagasy cuisine.

18. Madagascar Koba Recipe

Koba is a traditional Malagasy dessert made from ground peanuts, brown sugar, and rice flour, wrapped in banana leaves and steamed. It is commonly sold at markets and during festivals across Madagascar. Often sliced and eaten as a snack, it holds cultural significance as a homemade sweet shared among families and street vendors. Originating from the highlands, Koba’s preparation method has remained largely unchanged. It is popular during celebratory events and street fairs, where it is served in its banana leaf wrapping, reflecting the island’s agricultural roots and use of local ingredients in practical, portable forms.

19. Madagascar Homemade Vanilla Extract Recipe

Madagascar is the world’s largest producer of vanilla, and homemade vanilla extract is a common household preparation. The method involves steeping vanilla beans in alcohol over time to produce a natural extract. This practice allows Malagasy households to use their locally grown vanilla in an economical and preservative-free way. The extract is used in baking, desserts, and even beverages. It represents both an artisanal tradition and a practical application of a globally traded crop. Small batches are often bottled and shared, especially in rural communities near vanilla farms, reinforcing the connection between agriculture and food preparation.

20. Madagascar Tsaramaso Beans Recipe

Tsaramaso refers to white beans, commonly cooked in a tomato-based sauce with onions and occasionally meat. It is a widespread comfort food across Madagascar, especially in highland areas. Eaten with rice, Tsaramaso is a protein-rich dish used in daily meals. Its preparation method is straightforward and relies on simmering to build depth. During national holidays or gatherings, the dish may be enhanced with smoked pork or sausage. The beans are grown locally and form part of Madagascar’s agricultural staples. This recipe is valued for its affordability, ease of preparation, and compatibility with other side dishes.

21. Madagascar Green Pepper Sauce Recipe

Green pepper sauce is used in Madagascar to accompany zebu steak, grilled meats, or chicken. It is made from green peppercorns, cream, and occasionally brandy or wine. The recipe is a blend of French technique and Malagasy ingredients, tailored to local meat dishes. Often found in hotel restaurants and fine dining venues, it is considered more refined compared to other sauces. While not traditionally home-cooked by all households, it is popular during formal meals and events. The sauce reflects colonial culinary influence maintained in certain parts of the island’s food culture.

22. Madagascar Varenga Recipe

Varenga is a traditional shredded beef dish from Madagascar, slow-cooked with onions and sometimes garlic or ginger. The beef is simmered until tender, then shredded and pan-fried, often in its own fat. It is served with rice and sometimes greens or beans. Popular in the central highlands, Varenga is a staple for both daily meals and special occasions. Its preparation method reflects techniques meant for preserving meat and maximizing texture. Varenga is known for its simplicity, relying on minimal seasoning and long cooking time to create depth. It is also used in sandwiches or as a rice topping.

23. Madagascar Sakay Recipe

Sakay is Madagascar’s famous hot chili paste, served as a condiment with nearly every meal. It’s made from crushed chilies, garlic, oil, and sometimes ginger. There are countless regional variations, with some including vinegar or green chilies. Sakay is deeply integrated into daily food culture, appearing on dining tables in rural homes and upscale restaurants alike. Used to customize the heat level of any dish, it exemplifies how Malagasy people personalise their meals. Small homemade batches are common, and it’s typically stored in jars and used sparingly due to its intensity.

24. Madagascar Mofo gasy Recipe

Mofo Gasy, or “Malagasy bread,” is a popular street food breakfast made from rice flour batter sweetened with sugar and often flavoured with coconut milk or yeast. Traditionally cooked in circular cast iron molds over charcoal, it is sold early in the morning by vendors. Originating in the highlands, it is eaten plain or with coffee. The recipe has been passed down generationally and varies slightly by region. Mofo Gasy is more than a snack; it is part of daily life and reflects the use of local ingredients in simple, satisfying forms.

25. Madagascar Potato Salad Recipe

Madagascar’s version of potato salad is a common side dish served with grilled meats or during family gatherings. It reflects both European influence and local adaptations, using ingredients like potatoes, carrots, peas, and mayonnaise. Often included in festive meals, it is particularly popular during holidays or Sunday lunches. Some regional versions may add hard-boiled eggs or vinegar for variation. While simple, this salad showcases how Malagasy cuisine incorporates imported foods like potatoes into its daily fare. Served chilled, it provides contrast to hot meat-based dishes and complements spicy condiments like Sakay.

26. Madagascar Foza sy hena-kisoa Recipe

Foza sy Hena-kisoa is a traditional Malagasy stir-fry made with crab (foza) and pork (hena-kisoa), often cooked with ginger, garlic, and tomatoes. It is especially popular in coastal regions where seafood is abundant and reflects the Malagasy habit of combining land and sea proteins in one dish. The recipe represents regional diversity in Madagascar’s food culture, particularly in eastern coastal communities. Served with rice, this dish is typically prepared for weekend meals or gatherings. The blend of crab and pork reflects both availability and a local preference for richly textured, protein-heavy dishes.

27. Madagascar Lasary Recipe

Lasary is a staple Malagasy condiment or salad, often made with mixed vegetables such as carrots, cabbage, and green beans, or sometimes with pickled lemons. It is typically served cold and accompanies rice or meats. In coastal and urban regions, variations with onions, vinegar, and oil are popular. Lasary reflects both local produce and colonial French influence in its pickling method. It’s a common side dish found at roadside eateries and in households across Madagascar. Lasary is served during everyday meals and used to cut the richness of heavier dishes, offering contrast in texture and presentation.

28. Madagascar Caca-Pigeon or Poop-Pigeon Recipe

Caca-Pigeon is a street food snack from Madagascar, not involving pigeons as the name might imply. These are deep-fried flour-based dough balls, resembling fritters, sold by vendors in markets and on roadside stalls. The origin of the name remains unclear, possibly referencing their small, round shape. They are a popular snack for schoolchildren and workers looking for a quick bite. Usually eaten without accompaniment, Caca-Pigeon is widely available across Madagascar’s cities and towns. The recipe varies slightly by region but always maintains a simple preparation, often enjoyed fresh and warm from the fryer.