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History of the dish: Romazava is an emblematic dish of traditional Madagascan cuisine.  At the Tsarabanjina, its preparation is similar to a ritual, and no one is supposed to distract Claude, the chef, when he is getting it ready.  A dish full of generosity, to be shared and enjoyed with friends.

Ingredients (serves 4)

The Meat:

  • 300g pork loin
  • 300g stewing beef
  • 10g garlic puree
  • 20g ginger puree
  • 10g flour
  • 2 tomatoes
  • 1 tablespoon tomato concentrate
  • 1 bouquet garni
  • Peanut oil
  • Black pepper as required
  • Salt/pepper


  1. Trim the pork loin and cut it into cubes and brown it with a little oil.  Add the garlic and ginger purees.  Let it sweat for another 5 minutes, then pour half a litre of water over it and cook it covered for 45 minutes.  In a casserole, bring the seasoned sautéed beef back to the heat.  Add the tomato concentrate and coat the meat.  Let it cook for 5 minutes. Sprinkle it with flour and cover it with water.  Stir in the fresh tomato chopped into pieces, the bouquet garni and the black pepper.  Cover and cook it for 2 hours, preferably on a real fire with glowing embers

The garnish

  • 300g white rice
  • 4 chopped tomatoes
  • 1 bunch of coriander
  • 1 banana tree leaf
  • Salt


  1. Cook the rice. 
  2. Chop the tomatoes and season them with salt and coriander

Finishing and presentation:

  1. Cut the banana tree leaf into a square and place the different meats on top.  Serve the rice and tomatoes separately.  For a more traditional result, serve everything in a stew-crock or a cast iron pot.

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