page_title: Culture of Madagascar
section_title: Cuisine
hierarchical_section_title: Culture of Madagascar / Cuisine
caption_attribution_description: English: A Merina woman selling kakapizon (caca pigeon) and chips in Antananarivo, Madagascar
context_page_description: The culture of Madagascar reflects the origins of the people Malagasy people in Southeast Asia and East Africa. The influence of Arabs, Indians, British, French and Chinese settlers is also evident. The most emblematic instrument of Madagascar, the valiha, is a bamboo tube zither carried to the island by early settlers from southern Borneo, and is very similar in form to those found in Indonesia and the Philippines today. Traditional houses in Madagascar are likewise similar to those of southern Borneo in terms of symbolism and construction, featuring a rectangular layout with a peaked roof and central support pillar. Reflecting a widespread veneration of the ancestors, tombs are culturally significant in many regions and tend to be built of more durable material, typically stone, and display more elaborate decoration than the houses of the living. The production and weaving of silk can be traced back to the island's earliest settlers, and Madagascar's national dress, the woven lamba, has evolved into a varied and refined art.
context_section_description: Rice (vary) is the cornerstone of the Malagasy diet and is typically consumed at every meal. The accompaniment served with rice is called laoka in the highlands dialect, the official version of the Malagasy language. Laoka are most often served in some kind of sauce: in the highlands, this sauce is generally tomato-based, while in coastal areas coconut milk is often added during cooking. In the arid southern and western interior where herding zebu is traditional, fresh or curdled zebu milk is often incorporated into vegetable dishes. Laoka are diverse and may include such ingredients as Bambara groundnuts with pork, beef or fish; trondro gasy (freshwater fish); ravitoto (shredded cassava leaves) with peanuts, beef or pork; henan'omby (beef) or akoho (chicken) sauteed with ginger and garlic or simmered in its own juices (a preparation called ritra); various types of seafood, which are more readily available along the coasts or in large urban centers; and many more. A variety of local greens such as anamamy (Morelle greens), anamafaitra (Martin greens) and particularly anamalao (paracress)—distinguished by the mildly analgesic effect the boiled leaves and flowers produce—are commonly sold alongside anandrano (watercress) and anatsonga (bok choy). In the arid south and west, such as among the Bara or Tandroy peoples, staples include sweet potato, yams, taro root and especially cassava, millet and maize, generally boiled in water and occasionally served in whole milk or flavored with crushed peanuts. Ro (broth) may be served as the main laoka or in addition to it to flavor and moisten the rice.
  Garlic, onions, ginger, tomatoes, mild curry, and salt are the most common ingredients used to flavor dishes, and in coastal areas other ingredients such as coconut milk, vanilla, cloves or turmeric may also be used. A variety of condiments are served on the side and mixed into the rice or laoka according to each individual's taste rather than mixing them in as the food is being cooked. The most common and basic condiment, sakay, is a spicy condiment made from red or green chili pepper. Indian-style condiments made of pickled mango, lemon, and other fruits (known as achards or lasary), are a coastal specialty; in the highlands, lasary often refers to a salad of green beans, cabbage, carrots and onion in a vinaigrette sauce, popular as a side dish or as the filling of a baguette sandwich.
caption: A street vendor selling fresh potato chips and traditional kaka pizon snacks
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