Malagasy food and culture: what to try
Madagascar's people, the Malagasy, trace their roots to both Southeast Asia and East Africa, and that blend shows in the food, language and customs. Engaging with the culture is one of the joys of a trip.
Rice and the table
Rice is the heart of every Malagasy meal, usually served with an accompaniment such as romazava, a beef and leafy-green stew, or ravitoto, pork with cassava leaves. Zebu, the humped local cattle, appears grilled or in stews. Meals are simple, hearty and very affordable.
Snacks, markets and vanilla
Roadside stalls sell sambos, fried doughnuts and skewers, while markets overflow with tropical fruit, spices and crafts. Madagascar is the world's leading producer of vanilla, and you will see it, along with cloves, pepper and ylang-ylang, on plantation visits in the north and east.
Customs worth knowing
Malagasy life is shaped by fady, local taboos that vary from village to village and might forbid certain foods, days or places. Your guide will explain the local fady so you travel respectfully. A few words of Malagasy, starting with salama for hello, are always warmly received.
We weave markets, villages and craft towns into every route so you meet the culture, not just the wildlife. Plan a richer trip.