What are we eating in Madagascar? By Property-Madagascar. Good surprise, Malagasy cooking can be more various and surprising than expected. The meals consist primarily of rice, which served at each meal is the basis of food (a bit like French bread). It is usually accompanied by romazava (fragrant meat broth), leaves (green leaves of slow-cooked vegetables) or ravitoto (stew of pork and crushed cassava leaves) that can be considered as the national plats of Madagascar. Among the specialties, you will also find plenty of fish and seafood, especially along the coast. Shrimp, squid, crabs, lobsters, cicadas, mussels, sea urchins and even oysters will be waiting for you. Fresh fruits are not left out and are delicious. Depending on the season, you can taste without moderation kumquats, pineapple, mangoes, lychees, guavas, grenadella (or passion fruit), soursop and other persimmons for a good cure of vitamins. Vanilla, another local specialty, is widely used in cooking. Do not miss to taste a plat of meat or fish flavored with vanilla. In European latitudes, vanilla is mostly associated with sweet flavors while on our island, it is cooked in all sauces. On Diego-Suarez we recommend the bar restaurant Le Melville to taste their vanilla puree which is a marvel. The cooking of the street is worth a visit: impressive varieties of rice, kebabs, donuts, grilled cassava and other cakes will allow you to discover new flavors typically Malagasy. For lovers, Madagascar produces original and interesting wines especially in the region of Fianarantsoa. You will find red, white, gray wines. Not all are excellent but you could have a nice surprise at the bend of a bottle. Our recommendations go to lazan’nybetsileo, clos malaza or manamisoa.   Visit our another websites : www.diego-suarez-immobilier.com www.immobilier-nosybe.com www.mahajanga-immobilier.com www.sainte-marie-madagascar-immobilier.com www.agence-immobiliere-madagascar.com www.real-estate-madagascar.com