• 500 grams (1 lb) beef or pork, cut into cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped leafy greens (such as spinach, kale, or collard greens)
  • 2 cups chopped cabbage
  • 2 medium-sized carrots, peeled and sliced
  • 2 tomatoes, diced
  • 2 tablespoons vegetable oil
  • 4 cups beef or vegetable broth
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste


  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
  3. Add the beef or pork cubes to the pot and cook until they are browned on all sides.
  4. Stir in the grated ginger, ground turmeric, ground cumin, and ground coriander. Mix well to coat the meat with the spices.
  5. Add the chopped tomatoes to the pot and cook for a few minutes until they begin to soften.
  6. Pour in the beef or vegetable broth and bring the mixture to a boil.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours until the meat becomes tender.
  8. Add the chopped leafy greens, cabbage, and sliced carrots to the pot. Stir well to combine.
  9. Cover the pot and continue simmering for another 15-20 minutes until the vegetables are cooked but still slightly crisp.
  10. Taste the Romazava and adjust the seasoning with salt and pepper as needed.
  11. Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
  12. Serve the Romazava hot as a main dish, with the tender meat and flavorful vegetable stew. It is commonly enjoyed with steamed rice or Malagasy-style bread.

Enjoy this delicious and comforting dish from Madagascar!



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