Romazava (Malagasy National Stew)

  • Total time - 1 hour 30 minutes
  • Preparation - 15 minutes
  • Cooking/Braising - 1 hour 15 minutes
  • Servings: 6
  • Country: Madagascar
A rich beef stew Romazava in a bowl, served with a mound of white rice, with visible pieces of meat and leafy greens.

The secret to Romazava lies in its simplicity and the quality of the ingredients. The long simmering makes the beef extremely tender, and the greens add necessary freshness and complex flavor. It is traditionally served with a large amount of boiled rice (vary).

If you don't have anamamy leaves, substitute them with a combination of spinach (for volume) and mustard greens or beet greens ( for a slightly bitter/pungent taste).

Ingredients

For Romazava

  • 800 g beef (e.g., round or chuck)
  • 400 g fresh anamamy leaves (or a mix of spinach and mustard greens)
  • 1 large piece (chopped) onion
  • 2 pieces (diced) tomatoes
  • 1 tsp (grated) fresh ginger
  • 3 tbsp vegetable oil
  • 3 cups water
  • to taste salt and black pepper

For Serving

  • sufficient quantity cooked rice (Vary)

Instructions

Step 1: Preparing the Meat

Cut the beef into pieces (about 3 cm). Wash the leafy greens thoroughly and chop them coarsely (if using anamamy, leave the stems as they are full of flavour).

Step 2: Simmering

In a large pot or pan, heat the oil over medium-high heat. Add the chopped onion and ginger and sauté for about 5 minutes until softened.

Add the beef and brown it on all sides. Season with salt and pepper.

Pour in the water. Bring to a boil, then reduce the heat, cover, and simmer for 60 to 75 minutes until the meat is almost tender.

Step 3: Adding the Greens

Add the diced tomatoes to the meat. Cook uncovered for another 10 minutes until the liquid reduces slightly and the tomatoes break down.

Add the chopped leafy greens (anamamy/spinach). Cook only briefly, about 5 minutes, until the greens wilt and the Romazava is heated through again. The leaves should not be overcooked.

Step 4: Serving

Taste and adjust seasoning with salt and pepper if necessary. Romazava should have a rich, mildly spicy, and vegetable flavour with a delicate broth.

Serve hot with a large portion of boiled white rice (Vary), which serves as a base for the broth.