Madagascar Cuisine

The numerous different culinary traditions of Madagascar, an island in the Indian Ocean, are all included in the term "Malagasy cuisine". Since the island was first established by mariners from Borneo between 100 CE and 500 CE, Southeast Asian, African, Oceanian, Indian, Chinese, and European immigrants have made their mark on the cuisine of Madagascar. It is one of the many reasons to visit Madagascar. These first inhabitants grew tubers, various Southeast Asian and Oceanian staples, as well as rice, the mainstay of the Malagasy diet. Foraging and hunting wild game added to their nutrition, which led to the loss of the island's megafauna of birds and mammals.

Food in Madagascar shows the variety of cultures present there. Through centuries of migration and trade, it has been impacted by France through its colonial history, Austronesia (such as the region around Indonesia and Malaysia) through its beginnings, and East Asia, the Middle East, and the Bantu nations of East Africa. Terraced rice fields, spices like vanilla and pepper, and roots and tubers are examples of these impacts. The ingredients for a gastronomic surprise can be found when you combine an abundance of fruits and vegetables with the expansive shoreline of the fourth biggest island in the globe.

You’ll get to taste the local koba cake. Don't base your opinion of this cake's flavor on its appearance! This brown cake has recently earned a respectable place among sweets during opulent weddings in western society, where people tend to choose European-style fare. It is served with vanilla ice cream. Koba is a cake composed of peanuts and rice flour that is one of the most popular traditional cuisines in Madagascar. It is available from street vendors or from stores in a tin that is firmly packed. Upon your return, it makes for a genuine gift for friends.