What foods did the Malagasy people bring to Madagascar?

In their outrigger canoes they carried food staples from home including rice, plantains, taro, and water yam. Sugarcane, ginger, sweet potatoes, pigs and chickens were also probably brought to Madagascar by these first settlers, along with coconut and banana.

What kind of rice do they eat in Malagasy?

The verb “to eat a meal” in the Malagasy language is commonly mihinam-bary – literally, to eat rice. Rice may be prepared with varying amounts of water to produce a fluffy dry rice (vary maina, [ˌvarʲ ˈmajnə̥]) eaten with some kind of accompaniment (laoka) in sauce.

What kind of spices are used in Malagasy cuisine?

Garlic, onions, ginger, tomatoes, mild curry, and salt are the most common ingredients used to flavor dishes, and in coastal areas other ingredients such as coconut milk, vanilla, cloves or turmeric may also be used.

Where did the rice paddies in Madagascar come from?

Irrigated rice paddies were adopted in the highlands around 1600, first in Betsileo country in the southern highlands, then later in the northern highlands of Imerina. By the time terraced paddies emerged in central Madagascar over the next century, the area’s original forest cover had largely vanished.

What’s the best way to cook meat in Malagasy?

Put the meat in a saucepan and cover with water. Salt and simmer over medium heat until complete evaporation of the water. Remove the meat from the pan and shred with two forks. Replace the pan on the heat and add the oil. Cut the onions and sauté in heated oil. Add mashed garlic. Return shredded meat into the pan with onions and garlic.

Where to find the best food in Madagascar?

Before traveling to Madagascar, we knew little about its cuisine and what sort of food we would find. Then we sought out food in restaurants and local eateries called hotelys, in markets, and on the street and in a village homestay. With this approach, undertones and influences came through. When in Madagascar, eat as the Malagasy people eat.