Romazava

Romazava is a Malagasy traditional meal made with meat and edible leaves such as paracress. In Madagascar, zebu or fairly fatty slices of beef are commonly used for Romazava, but it can also be made with chicken or fish. Wet with several glasses of water and cook for about 45 minutes, until all the water has gone, after browning the beef cut into large pieces in a little oil and adding onions or shallots, smashed garlic, chopped tomatoes, and ginger. After that, the delicate sections of the edible leaves are added, along with a few glasses of water, and the pot-au-feu is simmered for at least half an hour. The sauce should be reduced and the meat tender at the end of cooking.


It's served with unsalted steaming white rice, chile pepper, and "rougail." Romazava has a distinct flavor derived from paracress blossoms, which is slightly pungent and resembles a minor numbness of the tongue and palate. The stronger this sensation becomes when the preparation incorporates more paracress flowers.