While the curry is much like that of Malaysia, subtle and not overpowering, it is just different enough to be interesting. Most recipes call for a smidgen of red hot pepper, called Sakay, and it is generally served separately so that one can control the amount to taste. Beef is cut in small pieces, simmered until done, shredded, and then roasted until it is browned. It is surprisingly delicious and a good way to use left-over cooked beef. The true Malagache serves his meal, as is done in most parts of Africa, on a mat on the floor.
Dinner is a simple affair.
There are no preliminaries such as snacks, hors d'oeuvres, cocktails, or drinks. Guests are brought to the dining area and served directly. Today, you will find the Western influence appearing more strongly, and dining areas are being increasingly adopted. Malagaches like their food simply prepared, flavorful, but as we have said, not highly spiced. Fruits and vegetables are utilized at their freshest, and it is not uncommon to start a meal with vegetable soup and then to serve two or three vegetables with the entree.