The Romazava is a traditional dish Malagasy. It comes in the form of a pot of vegetable fire. The recipe may include other meats (poultry or fish) or other leafy vegetables but can do without brède Mafane with lots of buttercups.
Romazava is the first specialty Malagasy! If you have not tasted it is high time to do so !
accompaniment : rice and rougail.
Preparation time : 20 minutes
Cooking time : 120 minutes
ingredients
- 1 kg of cattle meat with bones
- 4 à 6 paquets de brède hot, Chinese cabbage (Agnmbe) or watercress, brède morongo (according to your choice and will)
- 3 fresh tomatoes
- 2 onions medium
- 3 cloves of garlic
- 3 cm ginger
- Pepper
- Cell
- Angive and / or large peas
Preparation :
- Sort brèdes (Keep the leaves and flowering tops).
- Cut the meat into large dice.
- Bréde mafan
- Put the meat in a pot, wash and pass water, add salt and put on fire (without water)
- Brown meat, add water to progressively until it is tender.
- Add onion and diced tomatoes. Mix until sauce.
- Add the peas and large angives.
- Pour into a pot or two liters of water (according to the amount of stock you want) and cook briskly.
After a good hour, add the leafy vegetables and cook over low heat yet 30 me.
Serve with rice and a little rougail.
Enjoy your meal !
Source http://diffusion.mg/nosybe/actualites/romazava-viande-de-boeuf