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Recipe Thursday: How to make Romazava, the famous Malagasy Meat Stew

Africa and indeed the African Diaspora is the home of very delicious, classic and even spiritual meals. At ILoveAfrica, we love to share very exotic meal recipes from all over the continent. Romazava (Meat stew with grains) is a dish made up of leaves, herbs and pieces of beef and pork cooked in oil until browned. The food in Madagascar greatly reflects the country’s beautifully immense melting point of cultural diversity. Malagasy culture and food have East African, Arab, and Indonesian influences due to centuries of trading and migration throughout the region, as well as French influence due to the country’s history of colonization.

Romazava is Madagascar’s national dish. Although it is typically made with beef, it can also be feature of variety of different types of meat. The meat is braised for several hours so that it falls completely off the bone, and it is served with tomato, garlic, green onions, garlic, and stewed greens. It is often served over rice.Recipe Thursday: How to make Romazava, the famous Malagasy Meat Stew

Ingredients for Romazava

  • 2 Tablespoons vegetable oil
  • 1 1 lb.beef chuck cut into bite size pieces
  • 1 pork loin chop cut into bite size pieces
  • one skinless chicken breast cut into bite size pieces
  • 1 14 oz can of diced tomatoes
  • 2 cups chicken or beef stock
  • 1/2 large yellow onion diced
  • 5 cloves garlic peeled and minced
  • 2 1/2 ” of ginger peeled and minced
  • 3 serrano chilies minced
  • A bunch mustard greens chopped
  • 1 combination bag or baby spinach and arugula or a bunch or each
  • salt and pepper to taste.Recipe Thursday: How to make Romazava, the famous Malagasy Meat Stew

Preparation

  • In a large dutch oven heat the oil and brown the beef on all sides.
  • Add the tomatoes, stock, onion, chilies, garlic and ginger and bring to a simmer.
  • Cover the pot and reduce the heat to low and let stew for about 30 minutes
  • Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes.
  • Add in the greens, it will seem like too much greens but they wilt down quickly.
  • cover and stew for another 10 minutes
  • Add salt and pepper to taste
  • Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious!

Recipe @internationalcuisine

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