ROMAZAVA

 

According to Judith Ritter, this is the “national dish” of Madagascar. The dish is easy to make, with ingredients that are easily found in every supermarket. Since the heat comes from the sauce, each diner can adjust the amount used as preferred.

 

2 teaspoons cooking oil

1 pound beef shank, cut into small cubes

˝ medium onion, chopped

2 cloves garlic, minced

1 teaspoon minced fresh ginger

2 ripe tomatoes, chopped

1 cup beef broth

1 bunch watercress, chopped

˝ pound fresh spinach, chopped

˝ pound Chinese cabbage, chopped

salt to taste

pepper to taste

Madagascar Sauce Dynamite

 

In a medium-sized, heavy skillet, heat the oil and sauté the beef, onion, garlic, and ginger. Add the tomatoes and broth, cover, and cook over low heat, 45 minutes to 1 hour.

Add the watercress, spinach, and cabbage, and cook for 10 minutes over low heat. Add salt and pepper to taste.

Serve the Romazava over hot cooked rice or a simple pilau, accompanied by the Madagascar sauce Dynamit. For a salad, serve cucumbers marinated in vinegar.

 

Yield: 4 servings

 

country : Madagascar

course : meat dish

 

source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock