Madagascar has had a lot of culinary influences. The mix of African, Arab and Indonesian peoples that make up the country, as well as the dash of European, have created a cuisine that is truly unique. Not just have they all brought their own styles of cooking and distinctive dishes, the different cultural forces have also introduced a number of different types of plants and animals.

Make sure you try ron'akoho, a traditional Madagascar speciality!

This Madagascar Restaurant Guide gives some insight into the various influences that have shaped Malagasy cuisine, as well as some information about dishes you are likely to come across. Make sure you also take a look at our Madagascar Shopping Guide to give you some hints and tips on souvenirs to pick up while on your visit.

Madagascar Restaurant Guide

The Polynesians are believed to have been the earliest inhabitants of Madagascar, beginning their population of the island some 2000 years ago, followed some time later by Africans. These early inhabitants brought their own plants and livestock with them. Chief amongst those brought by the Africans were the zebu and sheep which can now be found throughout the island, and the bananas, coconuts and rice brought by the Asians. Around the 9th century AD, Arab traders started to make inroads in Madagascar, settling in various regions around the country and also bringing different foods and spices with them.

Europeans first visited the island around 1500 AD, with the Portugese being the earliest. They introduced the pineapple, amongst other plants. The British and French were both keen to establish a commercial presence on Madagascar, but the French were more successful, and eventually colonised the whole of the island in 1896. The culinary influence of the French is still felt to this day, as are some of the additional plants introduced by them, including vanilla, coffee, cloves and sugar cane.

Current day cuisine is generally quite flavoursome, prepared in a simple manner without too much spice. The main course will usually consist of one main dish of meat, poultry or fish, as well as side dishes of vegetables and a bowl of rice, which will accompany almost every meal. Ron'akoho is something you should try, and is basically chicken bouillon (chicken stock) with ginger. Meat in Madagascar is generally much less fatty than in western countries, and is often much more organic. The only drink traditionally served with meals is ranonapango, a burned-rice drink. Desserts are often just some of the delicious local fruits, normally with some sugar sprinkled on top, and then flavoured with vanilla.

A "hotely" is the best place to get a cheap, filling meal. "Resto gasy" is a cheaper restaurant where you can also get traditional meals. For an even cheaper option, you could try one of the many street vendors. However, you should be careful about where you eat. Check to see that the establishment is clean and observes some hygiene measures. A steady stream of customers is also often a good sign.