宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
宛先を読み込んでいます...
Explora los sabores auténticos de Madagascar en una experiencia gastronómica inolvidable.
Madagascar is a gigantic and unusual island nation located in the Indian Ocean, off the eastern coast of Africa. Separated from the continent more than 80 million years ago, it has developed a unique ecosystem on the planet where more than 80% of its flora and fauna is endemic. It stands out worldwide for housing all the wild species of lemurs, six of the eight species of baobabs on Earth, the sharp limestone cathedrals of the Tsingy de Bemaraha (UNESCO), red sandstone canyons in Isalo and paradisiacal islands of white sand and coral beds such as Nosy Be and Île Sainte-Marie.
Malagasy cuisine is a culinary bridge between Southeast Asia and East Africa, with subtle touches of French influence. It revolves around rice (consumed for breakfast, lunch and dinner), complemented by hearty stews based on tender zebu meat ('omby'), fresh reef fish and seafood, cooked aromatic green leaves, coconut milk and the sought-after Bourbon vanilla harvested in the Sava region.
The undisputed national dish of Madagascar. A slow-cooked brothy stew with chunks of tender zebu meat, pork or chicken, ginger, tomato, garlic and a mix of wild green leaves ('brèdes'), including 'brède mafana' flowers, served hot over a mound of white rice with spicy 'sakay' chili paste.
One of the most beloved dishes of traditional cuisine. Young cassava leaves pounded in a wooden mortar into a fine dark green paste, cooked for hours over low heat with juicy chunks of fatty pork or zebu and often fresh coconut milk, served with white rice.
The most popular street food in the country after dark. Skewers of zebu meat cubes marinated in garlic, ginger, soy sauce and local spices, grilled over high heat on small sidewalk charcoal grills, served with spicy peanut sauce or 'sakay' chili.
Thin strips of zebu or pork meat cured in the sun or patiently smoked over the kitchen's wood fire, lightly salted and spiced, are briefly fried before being served as a traditional breakfast with rice porridge ('Vary sosoa').
Refined dish typical of the coastal regions and Nosy Be. Large freshly caught tiger shrimp or lobster tails sautéed with fresh butter, shallots and a creamy coconut milk reduction infused with an open pod of authentic Malagasy Bourbon vanilla.
Classic Highland Sunday stew combining slow-cooked chunks of pork with 'voanjobory' (bambara peas or round ground peanuts), poached onion and mild spices to a creamy texture.
The traditional and everyday drink par excellence. After cooking the rice, let the layer stuck to the bottom of the pan toast until it burns slightly; Boiling water is added to scrape off the toast and strained, obtaining a hot amber-colored infusion with a smoky flavor, free of bacteria and digestive.
Artisan sugar cane rum from Madagascar in which fresh tropical fruits, local spices (whole Bourbon vanilla, cinnamon, cloves, ginger, coffee) or bark of medicinal plants are allowed to macerate for months, consumed as a digestive.
The most emblematic and beloved national beer of the island since 1958. A light, smooth and refreshing 'pilsener' style blonde beer, identifiable by its label with three horse heads, omnipresent in any corner of the country.
Freshly squeezed juices from ripe exotic fruits: soursop ('corossol'), sour passion fruit, sweet mango, fresh tamarind beaten with water and cane sugar, and green coconut water freshly opened with a machete.
The most famous traditional sweet in the country. It consists of a dense cylinder made of rice flour, mashed ripe bananas, jaggery and roasted peanuts crushed in the center, tightly wrapped in banana leaves and steamed for hours, sold in slices at roadside stalls.
Small round spongy buns made with fermented rice flour and coconut milk dough, cooked on iron plates with hemispherical molds over hot coals. The 'Mofo Gasy' is sweet with sugar and vanilla; 'Ramanonaka' is its morning salty version.
Whole or chopped local sweet bananas, coated in a light vanilla-scented rice flour batter and fried in hot oil until golden and crispy on the outside and tender on the inside.
Soft and fluffy traditional pancakes made with white rice flour, thick coconut milk and cane sugar, cooked freshly in a pan to accompany your morning coffee or tea.
The traditional and everyday drink par excellence. After cooking the rice, let the layer stuck to the bottom of the pan toast until it burns slightly; Boiling water is added to scrape off the toast and strained, obtaining a hot amber-colored infusion with a smoky flavor, free of bacteria and digestive.
