Malagasy Romazava

Name: Malagasy Romazava
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 2 beef chuck, cut into 1 1/2-inch pieces; 1 neutral cooking oil; 1 large yellow onion, sliced; 4 garlic, minced; 2 fresh ginger, finely grated; 3 medium ripe tomatoes, chopped; 7 water or low-sodium beef stock; 1 bunch of mustard greens, chopped; 8 spinach, chopped; 1 bunch of watercress, thick stems removed; 1 brèdes mafana leaves and flowers, optional; 1 1/2 fine salt, divided; 1/2 ground black pepper

AuthorDanCategoryBeef, Madagascar, Main Course, SoupDifficultyIntermediate

Meat-and-greens broth with layered flavors from beef, ginger, garlic, and brèdes.

Malagasy romazava with leafy greens simmering in a metal pot over a wood fire

Yields6 Servings

Prep Time25 minsCook Time1 hr 45 minsTotal Time2 hrs 10 mins

Romazava traditionally uses local brèdes, including brèdes mafana, whose flowers and leaves have a distinctive tingling quality. If available, add a small handful with the other greens. Mustard greens, spinach, and watercress provide an accessible blend while preserving the dish as a meat-and-greens broth. Nutrition is estimated per serving and excludes rice.

Ingredients

2 lbs beef chuck, cut into 1 1/2-inch pieces

1 tbsp neutral cooking oil

1 large yellow onion, sliced

4 cloves garlic, minced

2 tbsp fresh ginger, finely grated

3 medium ripe tomatoes, chopped

7 cups water or low-sodium beef stock

1 bunch of mustard greens, chopped

8 oz spinach, chopped

1 bunch of watercress, thick stems removed

1 cup brèdes mafana leaves and flowers, optional

1 ½ tsp fine salt, divided

½ tsp ground black pepper

Directions

Pat the beef dry and season it with 1 teaspoon salt and the black pepper.

Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches, then return all the meat to the pot.

Add the onion, garlic, and ginger. Cook for 4 minutes, stirring, until fragrant.

Stir in the tomatoes and cook for 5 minutes, until they begin to break down.

Add the water or stock and bring to a boil. Reduce the heat, cover partially, and simmer for 70 to 80 minutes, until the beef is nearly tender.

Add the mustard greens and optional brèdes mafana. Simmer for 10 minutes.

Stir in the spinach, watercress, and remaining salt. Simmer uncovered for 8 to 10 minutes, until all the greens are tender and the broth is flavorful.

Taste and adjust the seasoning, then serve the Romazava hot with steamed rice.