Madagascar Romazava Recipe

Name: Madagascar Romazava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 lbs meat (if beef with fat, if zebu add small tip of the bump); 2 1/4 lbs greens (Anamalaho, Acmella oleracea - 2 big boots); 2 1/4 lbs malabar spinach (anamamy, malabar spinach, again 2 big boots); 2 1/4 lbs greens (anadrano, cress); 5 tomatoes; 2 1/4 lbs onions; 1 gingerroot; 2 bell peppers, big and hot; 1 green pepper, cool; 6 garlic cloves; 3 tablespoons pan drippings (duck or goose are called for.....wing it); salt

Servings: persons

6 1/2 lbs meat (if beef with fat, if zebu add small tip of the bump)
2 1/4 lbs greens (Anamalaho, Acmella oleracea - 2 big boots)
2 1/4 lbs malabar spinach (anamamy, malabar spinach, again 2 big boots)
2 1/4 lbs greens (anadrano, cress)
5 tomatoes
2 1/4 lbs onions
1 gingerroot
2 bell peppers, big and hot
1 green pepper, cool
6 garlic cloves
3 tablespoons pan drippings (duck or goose are called for.....wing it)
salt

1
Arm yourselves with patience to sort out the greens. Only use the leaves, remove all branches. It is good to wash them. Pay attention to how many flowers are included. 50 to 60 are sufficient, throw the rest and branches to the ducks or rabbits.
2
Wash the meat. Cut to 8 inch pieces.
3
Shred the onions.
4
Peel the ginger and cut in small pieces.
5
Peel the garlic and cut in pieces.
6
Cut the tomatoes in dice.
7
In a large pot (3+ gallons) heat the grease. Throw in the onions. Add ginger, tomatoes, green pepper, salt and pepper. Let cook 10 minutes.
8
Add 1.5 gallons of water and bring to a boil on a big fire, covered pot.
9
When it boils to soup, introduce the greens.
10
If the greens won't go in, add some and as the volume decreases add more.
11
Let it boil about 1 to 1 1/2 hours.
12
It is ready.
13
Serve with a great deal of cooked rice. Drown the rice under the soup and leaves.

450

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 1/2 lbs meat (if beef with fat, if zebu add small tip of the bump), 2 1/4 lbs greens (Anamalaho, Acmella oleracea - 2 big boots), 2 1/4 lbs malabar spinach (anamamy, malabar spinach, again 2 big boots), 2 1/4 lbs greens (anadrano, cress), and more.

Yes, Madagascar Romazava falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Madagascar Romazava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions