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
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for everyday meals. Plan on a easy cook and about 75 minutes total.

What to serve alongside it

Steamed white rice and tomato rougail

Regional lane

Madagascar national table. A structured 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

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Romazava recipe from Madagascar
Romazava finished dish
Chef board

Build the table around Romazava

Steamed white rice and tomato rougail

Best route from here

Madagascar national table

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Servings 4

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Madagascar
5 steps 20 min prep 55 min cook 75 min total easy
1
Brown Beef
Heat oil in a pot. Brown beef cubes on all sides over high heat.
Sear 10:00
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.
Kitchen noteThe 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.
Kitchen noteAdd 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.
Kitchen noteIn 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.

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