NATIONAL DISH OF MADAGASCAR - Romazava
Madagascar, even the name makes it sound exotic (unless of course you are Malagasy). One of the world's largest islands, Madagascar is chock full with unique things that can not be found anywhere else. From old treasure-hidden pirate beaches, to giant moths and dancing lemurs, Madagascar is a world to it's own.
And that goes for culinary speaking as well. Romazava, the national dish of Madagascar, is a stew that combines beef, pork, and chicken with onion, garlic, ginger and vegetables. Even the recipe is unique, with each household creating it's own version.
So where else could I go to cook this exotic dish than to the "exotic" location of Berwick and the Scott B&B. The other guests staying the night were K Horns and our gracious host Hay Rae. The Scott B&B is a very relaxing place, almost like a personal nirvana, equipped with it's own gym, pool and day spa. But what I love most about the Scott B&B (aside from the neverending stock of alcohol they possess) is the magically gigantic kitchen! Large benches, plenty of stove top burners, and NEARLY all the culinary utensils who could ever need (seriously who doesn't have measuring cups and spoons - UTENSIL FAIL!) I do love when you find flaws with perfection, it makes you feel less inadequate. Also makes you want to go to IKEA!
Enjoy, or as they say in Madagascar, Mibango!
Difficulty: 3
Appearance: 3
Taste: 3
TOTAL: 9
Although there is not a lot of differing process, pretty much just chopping things up and adding them to the pot to stew, it does take a little time. I suggest you keep an eye on the water level and add some more if necessary. Also I recommend drinking plenty of alcohol at a relaxing B&B.
Well the ol' Romazava certainly had a bit of colour to it. Red, green, white, other colours, nearly them all!
Now on to the taste. This could be a little problematic. Due to the facts that I began cooking quite late (we sat down to eat round 11pm) and that we had consumed a lot of vino by this time, our appetites were MIA. But of course we still sat down for a tiny-pony sized portion of Romazava. From what I can remember (once again copious consumption of alcohol) the garlic and ginger gave great flavour to the various selection of meats. And the meats themselves added a large depth of flavour: "I like the beef....or was that chicken....actually I meant pork". Combined with the meats, the textures of the rice and the wilted greens make this quite an interesting dish. I thoroughly recommend it on a cold winter's night, it will warm your soul like only a hearty stew can. But don't forget plenty of red wine to go with it!
