Malagasy Food

     Traditionally, the malagasy eat a large moud of rice. Malagasy food comes from many countries of the Indian Ocean of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chiness and European migrants. Fist of all, we talk about malagasy main food the rice.It is the cornestone of the malagasy diet. It was cultivated alongside tubers and others Southeast Asian staples by these earliest settlers. Thoughout almost the entire Island, the contemporary cuisine of Madagascar typically consists of a base of rice served with an accompaniment. Finally, as I come from North of Madagascar, there is also special things eaten with accompaniment. It called pickled, an Indian style condiments.

     In the official dialect of the Malagasy language, the rice is terme vary. It is the cornestone of the malagasy

diet and is typically consumed at every meal. The verb "to eat a meal" in the malagasy language is commonly mihinam-bary,  literally , to eat rice. It may be prepared with varying amounts of water to produce a fluffy dry rice (vary maina) or (vary mahery) in North, strong rice eaten with some kind of accompaniment. It may also be prepared with extra water to produce a soupy rice porridge called "vary sosoa" (sabeda in North) which is typically eaten for breakfast or prepared for the sick. Sabeda may be accompanied with a dry laoka such as kitoza (masikita) smoked strips of zebu meat. A popular variation, vary amin'anana, is a traditional porridge made with rice, meat and chopped greens. During a highland famadihana (reburial ceremony), a special kind of rice called "vary be menaka" (rice with much fat) is prepared by cooking rice with oil or preferably, highly chunks of pork.

     This part, we talk about accompaniment served with rice is called "laoka" in the highlands dialect, the official version of the Malagasy Language, (rô in North). Here, I take some accompaniment like "ravimbomanga sy patsamena" (potato leaves stewed with dried shrimp, right). There are also many kind of accompaniment for example, sauce. In the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking. Laoka are diverse and may include such ingredients as Bambara groundnuts with pork, beef or fish; Trondro gasy (various fresh water fish); shredded cassava leaves with peanuts, beef ; henan'omby (beef) or simmered in its own juices (a preparation called ritra). There is also, some various types of seafood, which are more readily available along the coast or in large urban centers and many more.

     A variety of local greens such as anamamy (Morelle Greens) and particularly anamalao (paracress), anamafaitra (Martin Greens) distinguished by the mildly analgesic effect the boiled leaves and flowers produce. There are commonly sold alongside anandrano (watercreso) and anantsonga (bok chov). In the aride South and West peoples, staples include sweet potato, yams, taro root and especially cassava  and maize, generally boiled in water and occasioonally served in whole milk or flavored with crushed peanuts. 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 cococnut  milk, vanilla, cloves may also be used.

     This final part talk  about the basic condiment, "sakay". It is a spicy condiment made from red or green chili pepper. An Indian-style made of pickled mango, lemon and other fruits (known as achards or lasary) are a coastal specialty. In the highlands, lasary often refers to a salad of green beans, cabbage, carrots and onion in a vinaigrette.