Madagascar | Stew

Romazava

Name: Romazava
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Madagascar, East Africa
Ingredients: 600 g beef or zebu, cubed; 1 large onion, diced; 2 cloves garlic, minced; 1 inch fresh ginger, sliced; 2 medium tomatoes, chopped; 2 cups anamalaho or paracress, chopped; 3 cups mixed greens, mustard greens, spinach, or watercress; 4 cups water or light stock; 1 tbsp vegetable oil; salt and black pepper, to taste

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

Level

easy

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

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

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Ingredients

For 4 servings

Stew

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

02 / Let’s cook

One step at a time

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

Back to Madagascar

5 steps 20 min prep 55 min cook (check method) 75 min total easy

Brown Beef

Heat oil in a pot. Brown beef cubes on all sides over high heat.

Sear 10:00

Saute Aromatics

Add onion, garlic, and ginger. Cook until softened. Add tomatoes and cook until they break down.

Saute 08:00

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

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

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a easy cook. Allow 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

See the dish before you cook

Take a closer look at the dish and its serving ideas.

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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