Romazava

Romazava (Madagascar Beef and Greens Stew)

Romazava is Madagascar's national dish: a light, brothy stew of beef and pork simmered with ginger, tomato and bitter leafy greens, ladled generously over plain white rice. The meat is gently poached, so the cooking is more about coaxing flavor from aromatics than searing.

Prep

20 min

Cook

90 min

Total

110 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) beef (chuck or shank), cut into 4 cm / 1½ in pieces, chuck gives good flavor; shank adds gelatin to the broth
• •300 g (10½ oz) pork shoulder or belly, cut into 4 cm / 1½ in pieces, pork is traditional; use fresh (uncured) pork
• •500 g (1 lb) brèdes mafana leaves (parses, with stems and flowers), if unavailable outside Madagascar, see substitution below
• •200 g (7 oz) brèdes moringa (or other bitter greens such as mustard greens), an extra bitter green added alongside brèdes mafana in Madagascar
• •150 g (5½ oz) spinach or amaranth leaves (optional, to bulk the greens), softens the bitterness for non-Malagasy palates
• •30 g (2 tbsp) fresh ginger, peeled and thinly sliced, Madagascan ginger is quite floral; common ginger works well
• •4 g (1 tsp) fresh garlic, crushed
• •2 g (1 tsp) whole black peppercorns, lightly cracked
• •200 g (7 oz) ripe tomatoes, grated (skin discarded), grating gives a smooth base without chopping
• •1.5 L (6 cups) cold water, or enough to just cover the meat
• •5 g (1 tsp) fine sea salt, plus more to taste
• •600 g (3 cups) long-grain or medium-grain white rice, rinsed, rinsed until the water runs clear

Steps

1. 1 Rinse the beef and pork pieces under cold water and place them in a large heavy pot. Cover with 1.5 L / 6 cups cold water, add the ginger, garlic and cracked peppercorns, and bring slowly to a gentle simmer over medium heat. Skim off any grey foam that rises in the first 5–10 minutes so the broth stays clear.
2. 2 Once the simmer is steady, salt lightly (about half the salt) and cook uncovered at a bare tremble for 60 minutes, turning the meat occasionally. The broth should reduce slightly and the meat should feel tender when pierced with a knife; it is safely cooked when the beef reaches an internal temperature of 85°C / 185°F (well-done, as is traditional) and the pork reaches 71°C / 160°F measured with a probe in the thickest piece.
3. 3 Stir in the grated tomato and simmer for another 10 minutes so the broth turns a pale pinkish-orange and the tomato loses its raw taste.
4. 4 While the stew finishes, prepare the rice: combine the rinsed rice with 750 ml / about 3 cups water and a pinch of salt in a heavy saucepan, bring to a boil, cover, reduce the heat to low and steam for 15 minutes. Rest off the heat, covered, for 10 minutes, then fluff.
5. 5 Prepare the greens: strip the brèdes mafana and moringa leaves from the tougher stems (keep any tender young stems). Roughly chop the leaves together with the spinach or amaranth if using. Add them all to the simmering broth, pushing them down into the liquid.
6. 6 Simmer the greens for 12–15 minutes, uncovered, until wilted and silky but still a vivid green. The broth should taste gently bitter, savory and aromatic from the ginger.
7. 7 Taste the romazava and adjust salt. Traditionally it is served brothy: spoon a generous mound of rice into each bowl, ladle meat and greens on top, then add a cup of the hot broth alongside.
8. 8 Eat hot, family-style, with extra broth for dipping. Romazava is even better the next day once the bitter greens have mellowed in the broth.