1
Brown Beef
Heat oil in a pot. Brown beef cubes on all sides over high heat.
Sear
10:00
Madagascar | Stew
Romazava
Madagascar's beef and greens stew with tomato, onion, ginger, and anamalaho or paracress when available.
Country
Madagascar
Region
East Africa
Time
75 min
Serves
4
Level
easy
Recipe overview
What to know before you cook
Romazava is clean, green, and brothy. Let the beef become tender before the greens go in, then keep the final taste fresh.
What the dish tastes like
Madagascar's beef and greens stew with tomato, onion, ginger, and anamalaho or paracress when available.
When to cook it
Best for everyday meals, with a easy cooking level and about 75 minutes total.
What to serve alongside it
Steamed white rice and tomato rougail
Regional lane
Madagascar national table. A verified Madagascar dish in the AfroKitchen archive.
Chef watch-outs
- Stopping the base before the pepper, onion, or spice edge has mellowed.
- Thinning the pot before the body of the soup or stew has developed.
- Overcooking the greens until the color and texture collapse.
How you know it is ready
- The sauce should coat the spoon and taste rounded, not watery or raw.
- Greens should be cooked through but still look alive and glossy.
- The aroma should smell rounded rather than raw or sharp.
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Romazava
Steamed white rice and tomato rougail
Best route from here
Madagascar national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
5 steps
75 min total
easy
2
Saute Aromatics
Add onion, garlic, and ginger. Cook until softened. Add tomatoes and cook until they break down.
Saute
08:00
3
Simmer Broth
Add water and bring to a boil. Reduce heat and simmer until beef is tender.
The broth should remain relatively clear — this is a light stew, not a thick one.
Simmer
30:00
4
Add Greens
Add mustard greens first and cook 5 minutes. Then add spinach and watercress. Cook until all greens are wilted.
Add hardier greens first, delicate ones last, so nothing is overcooked.
Cook greens
08:00
5
Serve
Season with salt. Ladle into bowls over steamed white rice. Serve with rougail (tomato chili condiment) on the side.
In Madagascar, romazava is always served with vary (rice) — the rice is the main event, the stew is the accompaniment.
Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.