Romazava, a traditional dish
Today, we go to Madagascar to learn about and taste a classic of its cuisine.
Romazava is a soup made with vegetables (brède mafane, or edible legume leaves, or moringa leaves or spinach) and meat or fish. It is often accompanied with white rice.
Time 40 minutes
Serves 4
Ingredients
250 gr beef or chicken
25 ml oil
Salt (1 and a half tablespoons) and pepper
Garlic (2 cloves)
1 onion
3 tomatoes
1 kg leaves of the chosen vegetable
1 l water
Preparation
Pour the oil and garlic into a saucepan and add the meat. Add salt and pepper, turn and brown. Meanwhile, cut the onion and tomatoes into small pieces, wash the vegetables and cut the leaves and stems into strips. Add the onion to the meat, turn and cook for a few minutes. Add the tomatoes, add salt again, and pour in the boiling water. Leave to boil for 15 minutes. Meanwhile, wash the rice in a saucepan and then pour in the water so that it reaches the same height as the rice in the saucepan. Cook with the lid on over low heat. When the water in the meat has taken on a nice colour, add the vegetables. Turn and cook for another 10 minutes. When the vegetables are cooked (they should remain a little crunchy), the Romazava will be ready. Arrange the rice on a plate and pour the rest on top; the rice can also be served alongside the meat or on another tray.
