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Malagasy Romazava

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Malagasy romazava beef and leafy-greens stew served with white rice.
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Romazava is a foundational Malagasy stew, often built from meat, leafy greens, ginger, and a light nourishing broth.

This version slowly tenderizes beef chuck before mustard greens, spinach, and paracress are wilted into the pot.

Add sturdy mustard greens first and delicate greens last so each keeps an appropriate texture.

Serving Suggestions

Serve in deep bowls with plain white rice to absorb the fragrant broth.

Mixed leafy greens wilting into a pot of Malagasy beef romazava.

Recipe Notes

Refrigerate for up to three days; the greens soften further but the flavor deepens.

Malagasy romazava beef and leafy-greens stew served with white rice.

Malagasy Romazava

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Madagascar beef and leafy-greens stew with ginger, tomato, and a light savory broth, served with rice.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Malagasy
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Broth
  • 2 lb beef chuck cut into irregular pieces
  • 2 tbsp neutral oil
  • 2 medium yellow onions chopped
  • 3 medium ripe tomatoes chopped
  • 2 tbsp fresh ginger finely grated
  • 5 cloves garlic minced
  • 8 cups water or light beef stock
  • 2 tsp fine salt plus more to taste
  • 1 tsp ground black pepper
Greens and Serve
  • 1 lb mustard greens stems and leaves roughly chopped
  • 12 oz spinach roughly chopped
  • 4 oz paracress or additional spinach roughly chopped
  • 3 cups cooked white rice for serving

Equipment

  • Large heavy pot
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Large bowl

Method
 

Brown the Beef:
  1. Pat the beef dry and season with half the salt and pepper. Heat the oil in a heavy pot and brown the beef in two batches without crowding.
  2. Return all beef to the pot. Add the onions and cook for 5 minutes, then add the tomatoes, ginger, and garlic for 3 minutes.
Simmer:
  1. Add the water or stock and remaining salt. Bring to a gentle simmer, partially cover, and cook for 70 to 85 minutes until the beef is tender.
  2. Add the mustard greens and simmer for 10 minutes. Add spinach and paracress and cook for another 5 to 8 minutes until softly wilted.
Serve:
  1. Taste the light broth and adjust the salt and pepper. Rest for 10 minutes, then serve in deep bowls with white rice alongside.

Nutrition

Calories: 430kcalCarbohydrates: 31gProtein: 38gFat: 17gSaturated Fat: 5gCholesterol: 105mgSodium: 720mgFiber: 6gSugar: 5g

Notes

  • Paracress gives traditional romazava a gently tingling character; extra spinach makes a mild substitute when it is unavailable.
  • Keep the broth light rather than reducing it to a thick gravy.

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