Cuisine in Madagascar is influenced by Arabia, China, France and India. The peculiarity of this country dishes like "hot food" and usually the dishes are served with hot peppers.
The bases of food are rice, bananas, coconut, seafood, fishes, zebu and tomato. The most common ingredients which give flavor to the dishes are onions, garlic, ginger, mild curry, salt.
Some of the specialties in the country are akoho sy voanio (a chicken dish with coconut, rice), foza sy hena-kisoa (a stir-fried pork, crab and rice dish), kitoza (long pieces of smoked, fried meat), trondro gasy (prepared with white fish, tomato and zucchini), tsaramaso (beans with tomato sauce), ravitoto (cooked with meat and cassava leaves), ro (blend of herbs with rice), romazava (beef and combined greens sautéed with onion, ginger and tomato), Vary amid ’anana (made from herbs, rice, meat or shrimps), voanjobory (bambara peas taste with pork), and several kinds of seafood.
The popular side dish in uplands is the achard, which is similar to salad of green beans, carrots and cabbage.
There exist many restaurants, the simplest kitchen (European, Malagasy, Chinese, Indian) to the most elaborated. The products offered are of quality; we can quote the dashes of zebu, the crabs of magrove, the langouses and the enormous prawns of Majunga and the camarons of fresh water without forgetting the tasty small oysters of mangrove and lobsters of Fort-Dauphin.
Fresh fruits are one of the desserts eaten after meal. Among the several usual tropical fruits eaten in the country are tamarind, pineapple, mango, longans, leeches, lemon, guavas, coconut, avocado and apple. Other desserts that are found in the country are cakes, French pastries and chocolate.
The national drinks of the Malagasy include betsa (fermented alcohol), litchel (an aperitif prepared with lychees), toaka gasy (refined from rice and cane sugar), three horses’ lager and ranon ’apango (prepared with burnt rice).
Other popular beverages are fruit juice, fresh milk, tea, coffee and wine.