“Although you hardly work you are expecting produce early rice.” “
“ Love is like a small rice plant: transplanted, it grows somewhere else”
“ Do not praise your own merits like the rice boiling in the cooking –pot”
“ If you do not spend money to buy a cover for your cooking-pot, you will eat badly –cooked rice” Et cætera...
The best rice, the most refined is the red rice called « Rojomena » which is endemic and exists only in Madagascar. As Mariette Andrianjaka, an emblematic figure of Malagasy cuisine describes it « it is full of vitamins, with honey and hazel flavour”.
Malagasy cuisine has its great classics like the « romazava », « ravitoto » with pork, « varanga », a piece of meat frayed and fried until it is crusty , chicken stock with ginger … Other specialities are to be discovered, such as dishes with « tsikorakorana » (camaron) or « drakaka » (big crab) or « amalona » (eel)…
This cuisine with specific flavours sometimes requires more cooking-time. It is advised to serve it “ in moderation” so as not to take foreigners by surprise. In any case, the choice is large : when he received foreign delegations, King Radama 1st used to serve 56 different dishes...
