MADAJAZZCAR 10 of the Best Things

to Do in Madagascar
The origins of the Madajazzcar festival in MADAGASCAR 1. Look for Lemurs.

date back to October 1988, when a jazz club was created 2. Swim with Whale Sharks.

MADAGASCAR at the French Alliance of Tananarive (AFT) by a group of

local doctors and jazz fans. Under the leadership of the
3. Marvel at Baobabs.

4. Explore Antananarivo.
AFT and its director Pierre Tissot, a local festival was 5. Sample Local Cuisine.
established in 1989, first known as Jazz in Tana and then 6. Sign up for Scuba Diving.
Jazz in Mada in 1990. 7. Visit the Stone Forests.

8. Spot Endemic Birds.

9. Discover Pristine Beaches.

10. Go Whale-Watching.

Madagascar, island country lying off the southeastern

coast of Africa. Madagascar is the fourth largest island in After a brief interruption in 1991, the event returns as

the world, after Greenland, New Guinea, and Borneo. Festival International Madajazzcar. In 1992, the

The hot, wet season extends from November to April and International Festival Madajazzcar hosted local jazz

the cooler, drier season from May to October. The musicians as well as artists from other parts of the

climate is governed by the combined effects of the Indian Ocean region, Africa, Asia, the USA and Europe.

moisture-bearing southeast trade and northwest In 2001, the organizing committee of the International

monsoon winds as they blow across the central plateau. Festival Madajazzcar welcomed Désiré Razafindrazaka

The trade winds, which blow throughout the year, are as its new president. He and his team have since then

strongest from May to October. established Madajazzcar as the premier jazz festival in
the Indian Ocean region.
 MALAGASY ROMAZAVA Ingredients
2 Tablespoons vegetable oil Gisèle Rabesahala
(MEAT STEW WITH VEGETABLES) 2 pounds beef chuck cut into bite

the national dish of
size pieces
1 pork loin chop cut into bite size
pieces
1 skinless chicken breast cut into
bite size pieces
1 can of diced tomatoes
2 cups chicken or beef stock
1/2 large yellow onion diced
5 cloves garlic peeled and minced
2 " of ginger peeled and minced
3 serrano chilies minced
1 bunch mustard greens chopped
1 combination bag or baby spinach
and arugula or a bunch or each salt
and pepper to taste.
Malagasy Romazava is
Madagascar. It is a meat stew stuffed with a
combination of green leafy vegetables. It is
served over rice, which is a staple at every meal.
When invited to eat in Madagascar they say
"Manasa Hihinam-bary!" which literally means
"let's eat rice". Dishes served with rice are
considered side dishes and are called laoka. This
dish is hearty made with beef, chicken and pork.
In Madagascar the meat would be zebu. The
vegetables used in this dish are mustard leaves,
called anamamy is very similar to spinach,
paracress is a plant that is called the toothache
plant because of its numbing effect as a local
anesthetic has a spicy taste. The romazava is
made with brèdes mafana, typical flowers of
Madagascar that are very, very spicy.

Malagasy Romazava is the national dish of

Madagascar. It is a meat stew stuffed with a
combination of green leafy vegetables. It is served
over rice, which is a staple at every meal.
When invited to eat in Madagascar they say
"Manasa Hihinam-bary!" which literally means "let's
eat rice". Dishes served with rice are considered side
dishes and are called laoka. This dish is hearty
made with beef, chicken and pork. In Madagascar
the meat would be zebu. The vegetables used in this
dish are mustard leaves, called anamamy is very
similar to spinach, paracress is a plant that is called
the toothache plant because of its numbing effect as
a local anesthetic has a spicy taste. The romazava is
made with brèdes mafana, typical flowers of
Madagascar that are very, very spicy.
IInstructions
1.In a large dutch oven heat the oil and
brown the beef on all sides.
2. Add the tomatoes, stock, onion, chilies,
garlic and ginger and bring to a simmer.
3. Cover the pot and reduce the heat to low
and let stew for about 30 minutes
4. Add in the pork and the chicken pieces
and bring to a boil then reduce heat to low
and cover for another 10-15 minutes.
5. Add in the greens, it will seem like too
much greens but they wilt down quickly.
6. Cover and stew for another 10 minutes
7. Add salt and pepper to taste
8. Serve over steamed white rice and be sure
to have some sakay on hand as that is what
makes the dish delicious!
Ingredients
the national dish of
2 Tablespoons vegetable oil
2 pounds beef chuck cut into bite
size pieces
1 pork loin chop cut into bite size
pieces
1 skinless chicken breast cut into
bite size pieces
1 can of diced tomatoes
2 cups chicken or beef stock
1/2 large yellow onion diced
5 cloves garlic peeled and minced
2 " of ginger peeled and minced
3 serrano chilies minced
1 bunch mustard greens chopped
1 combination bag or baby spinach
and arugula or a bunch or each salt
and pepper to taste.
IInstructions
1.In a large dutch oven heat the oil and
brown the beef on all sides.
2. Add the tomatoes, stock, onion, chilies,
garlic and ginger and bring to a simmer.
3. Cover the pot and reduce the heat to low
and let stew for about 30 minutes
4. Add in the pork and the chicken pieces
and bring to a boil then reduce heat to low
and cover for another 10-15 minutes.
5. Add in the greens, it will seem like too
much greens but they wilt down quickly.
6. Cover and stew for another 10 minutes
7. Add salt and pepper to taste
8. Serve over steamed white rice and be sure
to have some sakay on hand as that is what
makes the dish delicious!
Gisèle Rabesahala
Malagasy Romazava is
Madagascar. It is a meat stew stuffed with a
combination of green leafy vegetables. It is
MADAGASCAR
served over rice, which is a staple at every meal.
When invited to eat in Madagascar they say
"Manasa Hihinam-bary!" which literally means
"let's eat rice". Dishes served with rice are
considered side dishes and are called laoka. This
dish is hearty made with beef, chicken and pork.
In Madagascar the meat would be zebu. The
vegetables used in this dish are mustard leaves,
called anamamy is very similar to spinach,
paracress is a plant that is called the toothache
plant because of its numbing effect as a local
anesthetic has a spicy taste. The romazava is
made with brèdes mafana, typical flowers of
Madagascar that are very, very spicy.
Madagascar, island country lying off the southeastern
coast of Africa. Madagascar is the fourth largest island in
the world, after Greenland, New Guinea, and Borneo.
The hot, wet season extends from November to April and
the cooler, drier season from May to October. The
climate is governed by the combined effects of the
moisture-bearing southeast trade and northwest
monsoon winds as they blow across the central plateau.
The trade winds, which blow throughout the year, are
strongest from May to October.
 MADAJAZZCAR
to Do in Madagascar
The origins of the Madajazzcar festival in MADAGASCAR
date back to October 1988, when a jazz club was created
at the French Alliance of Tananarive (AFT) by a group of
local doctors and jazz fans. Under the leadership of the
AFT and its director Pierre Tissot, a local festival was
established in 1989, first known as Jazz in Tana and then
Jazz in Mada in 1990.
10. Go Whale-Watching.
After a brief interruption in 1991, the event returns as
Festival International Madajazzcar. In 1992, the
International Festival Madajazzcar hosted local jazz
musicians as well as artists from other parts of the
Indian Ocean region, Africa, Asia, the USA and Europe.
In 2001, the organizing committee of the International
Festival Madajazzcar welcomed Désiré Razafindrazaka
as its new president. He and his team have since then
established Madajazzcar as the premier jazz festival in
the Indian Ocean region.
10 of the Best Things MALAGASY ROMAZAVA
(MEAT STEW WITH VEGETABLES)
1. Look for Lemurs.
2. Swim with Whale Sharks.
3. Marvel at Baobabs.
4. Explore Antananarivo.
5. Sample Local Cuisine.
6. Sign up for Scuba Diving.
7. Visit the Stone Forests.
8. Spot Endemic Birds.
9. Discover Pristine Beaches.
Malagasy Romazava is the national dish of
Madagascar. It is a meat stew stuffed with a
combination of green leafy vegetables. It is served
over rice, which is a staple at every meal.
When invited to eat in Madagascar they say
"Manasa Hihinam-bary!" which literally means "let's
eat rice". Dishes served with rice are considered side
dishes and are called laoka. This dish is hearty
made with beef, chicken and pork. In Madagascar
the meat would be zebu. The vegetables used in this
dish are mustard leaves, called anamamy is very
similar to spinach, paracress is a plant that is called
the toothache plant because of its numbing effect as
a local anesthetic has a spicy taste. The romazava is
made with brèdes mafana, typical flowers of
Madagascar that are very, very spicy.