Near the daily Marketplace of Antsirabe, the Nice hillside City of Madagascar’s highlands (and third-largest city in the nation ), girls with enormous dishes of batter sit alongside cool strands of oil over non charcoal stoves. While crouching or sitting on wooden stools, they fan their flames and plop their fried goods into mountainous piles of steaming new snacks. Also lining the roads are little display boxes full of bowls of noodles, breads, noodles, even spaghetti. Other vendors mingle with the audience, hawking their wares to shoppers while balancing plastic containers beneath their heads. Though the Malagasy staple food–heaping servings of rice–is as simple as could be, street food is a parade of tastes. Here are a couple of favorite dishes.

Mofo-anana

In Malagasy, mofo means bread whilst anana translates as leafy greens, providing mofo anana or”leafy greens bread” a much fitter name than it warrants. Vendors begin with mixing well-cooked greens into a bread batter, then deep-frying it to make soft, doughy fritters. Sometimes prepared with tomatoes and other veggies and optionally served with sakay (hot sauce), this crispy, deep-fried”bread” is irresistible when eaten hot.

Nem

The fillings vary from vendor to vendor and depend upon the season, however the crispy spring roll-like snacks known as nem usually come packed with a mix of ground beef, potatoes, cabbage, leeks, and onions. To make themvendors form small crepe-like pancakes in a pan, then roll into the filling. Next to the consequent neat pyramids of uncooked nem, then they deep-fry them in scalding, bubbling pans of oil. My personal favorite is the potato-leek combination.

Sambosa

While sambosas lack the hot spices of the Indian counterparts, vendors almost always have a small jar of hot peppers to compensate. Commonly stuffed with potatoes and ground beef, this savory bite warms the belly on cold Antsirabe nights.

Brochettes

For those hankering for more than just a sprinkling of meat in their deep-fried nem or sambosas, food stalls are filled with brochettes, or miniature kebabs (the name reflects Madagascar’s past stint as a French colony). On the coast, they are frequently made with fish, while at the highlands sellers skewer freshly sliced beef, onions, peppers, and tomatoes and grill them over a open fire, giving them a toasty chargrilled flavour

Vary sy loka

Obviously, no actual meal in Madagascar, the Highest per capita consumer of rice in the world, is complete without a heaping Bowl of plain, unsalted rice, or change (coconut milk is. Occasionally added in coastal areas ), and if you step off the streets of Antsirabe, heaps of living-room-esque hotelys (restaurants) Entice passersby to indulge in a genuine, Malagasy, rice-laden meal. Common laoka, Which translates as the food that you serve with rice, comprise pork with leafy Greens, beef with sauce, chicken with peas, dried fish, beans, or a dish of Ground-up leafy greens known as ravitoto. Rice is so Important At Malagasy cuisine that people will often invite other people to dine together by Asking”Can you consume rice (with me)?” But the streets are just another story, filled Mazatoa! (Enjoy!) .

Near the daily Marketplace of Antsirabe, the Nice hillside City of Madagascar’s highlands (and third-largest city in the nation ), girls with enormous dishes of batter sit alongside cool strands of oil over non charcoal stoves. While crouching or sitting on wooden stools, they fan their flames and plop their fried goods into mountainous piles of steaming new snacks. Also lining the roads are little display boxes full of bowls of noodles, breads, noodles, even spaghetti. Other vendors mingle with the audience, hawking their wares to shoppers while balancing plastic containers beneath their heads. Though the Malagasy staple food–heaping servings of rice–is as simple as could be, street food is a parade of tastes. Here are a couple of favorite dishes.

Mofo-anana

In Malagasy, mofo means bread whilst anana translates as leafy greens, providing mofo anana or”leafy greens bread” a much fitter name than it warrants. Vendors begin with mixing well-cooked greens into a bread batter, then deep-frying it to make soft, doughy fritters. Sometimes prepared with tomatoes and other veggies and optionally served with sakay (hot sauce), this crispy, deep-fried”bread” is irresistible when eaten hot.

Nem

The fillings vary from vendor to vendor and depend upon the season, however the crispy spring roll-like snacks known as nem usually come packed with a mix of ground beef, potatoes, cabbage, leeks, and onions. To make themvendors form small crepe-like pancakes in a pan, then roll into the filling. Next to the consequent neat pyramids of uncooked nem, then they deep-fry them in scalding, bubbling pans of oil. My personal favorite is the potato-leek combination.

Sambosa

While sambosas lack the hot spices of the Indian counterparts, vendors almost always have a small jar of hot peppers to compensate. Commonly stuffed with potatoes and ground beef, this savory bite warms the belly on cold Antsirabe nights.

Brochettes

For those hankering for more than just a sprinkling of meat in their deep-fried nem or sambosas, food stalls are filled with brochettes, or miniature kebabs (the name reflects Madagascar’s past stint as a French colony). On the coast, they are frequently made with fish, while at the highlands sellers skewer freshly sliced beef, onions, peppers, and tomatoes and grill them over a open fire, giving them a toasty chargrilled flavour

Vary sy loka

Obviously, no actual meal in Madagascar, the Highest per capita consumer of rice in the world, is complete without a heaping Bowl of plain, unsalted rice, or change (coconut milk is. Occasionally added in coastal areas ), and if you step off the streets of Antsirabe, heaps of living-room-esque hotelys (restaurants) Entice passersby to indulge in a genuine, Malagasy, rice-laden meal. Common laoka, Which translates as the food that you serve with rice, comprise pork with leafy Greens, beef with sauce, chicken with peas, dried fish, beans, or a dish of Ground-up leafy greens known as ravitoto. Rice is so Important At Malagasy cuisine that people will often invite other people to dine together by Asking”Can you consume rice (with me)?” But the streets are just another story, filled Mazatoa! (Enjoy!) .