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Romazava

Romazava is a traditional Malagasy (from Madagascar) recipe for a classic stew of mixed meats and greens in a tomato, onion, chilli and garlic base. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Romazava.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

6

Rating:

Tags : Chilli RecipesPork RecipesBeef RecipesChicken RecipesMadagascar Recipes

This is often described as the national dish of Madagascar that is also prepared in neighbouring Mayotte. Authentic Romazava is made with zebu meat and local greens grown there such as paracress, mustard greens, and anamamy but spinach and rocket are good substitutes. Paracress, Acmella oleracea is a species of flowering herb in the family Asteraceae. Common names include toothache plant, Szechuan buttons, paracress, jambu, buzz buttons, tingflowers and electric daisy.[5] Its native distribution is unclear, but it is likely derived from a Brazilian Acmella species. In Madagascar, the plant is known as brèdes mafane, and is a main ingredient in the national dish of the island, called Romazava. As an European wild forager you can substitute sneezewort leaves for the paracress greens.

Ingredients:

500g beef chuck/zebu meat, cut into bite sized pieces
500g pork loin, cut into bite sized pieces
500g skinless chicken breast, cut into bite sized pieces
400g tin of diced tomatoes
2 tbsp vegetable oil
500ml beef or chicken stock
1/2 yellow onion, diced
5 garlic cloves, minced
6cm piece of ginger, peeled and minced
6 piri-piri chillies, finely chopped
1 bunch mustard greens, chopped
1 bunch spinach / anamamy greens
1 bunch paracress / rocket greens
Salt and freshly-ground black Pepper, to taste

Method:

Place a large cast iron casserole (Dutch oven) over medium heat. Once hot add the oil and use to fry the zebu/beef until nicely browned all over.

Now stir in the tin of diced tomatoes (also rinse out the tin and add this to the pan). Now add in the chillies, onion, garlic and ginger. Pour in the stock then bring to a simmer, cover and cook over low heat for 30 minutes.

Add the chicken and pork to the stew then bring to a boil. Reduce to a simmer and cook for 15 minutes.

Stir the greens into the pot then cover with a lid and allow them to wilt into the stew for about 5 minutes.

Increase the heat slightly and cook for a further 10 minutes. Taste the stew and adjust the seasonings.

Serve the Romazava over hot steamed rice, together with a bit of Sakay condiment.