A Malagasy beef and leafy-greens stew, traditionally served with rice.
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
Brown beef lightly in oil, then add onion, ginger and garlic and cook until aromatic.
Add tomatoes and cook until softened.
Add water and simmer the beef gently for about 50 minutes.
Add sturdy greens first, then tender greens and optional paracress, and simmer until all are soft.
Season and serve the broth, beef and greens over rice.
Chef’s notes
Romazava should remain brothy rather than heavily thickened. Add delicate greens late so their flavor stays fresh.
Substitutions
If paracress is unavailable, omit it rather than trying to imitate its tingling flavor. Lamb can replace beef.
Serve with
Steamed rice
Storage
Refrigerate for up to 3 days and reheat to a full simmer before serving.
Allergens
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
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