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FOOD & DRINK

AFRICA’S GRUB AND TIPPLES

WHERE EAST MEETS WEST

Much like its culture, Madagascan food is the result of many diverse traditions coming together

NICO TONDINI / ROBERT HARDING

The range of typical dishes enjoyed in Madagascar in the 21st century offers some insight into the island’s unique history. Malagasy meals range from simple and traditional fare, introduced by the earliest settlers, to refined festival dishes once prepared for the island’s 19th-century monarchs. Although the classic plate of rice remains predominant, other flavours, popularised by French colonists and immigrants from China and India, have crept onto the menu. Although the culinary creations are not particularly spicy, they are often served with a red or green chilli relish called sakay to liven them up. This ranges from moderately hot to cataclysmically fiery, so taste with caution before dolloping it on.

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