Romavaza is a dish of zebu, local meat similar to beef, cooked Madagascar style with paracress, a particular type of local greens, and served with rice. We have substituted zebu meat with beef, easier to find out of Africa, and the greens with watercress because of its piquant flavor.


2 lb beef (braising beef, cut into cubes)
2 bn watercress (washed)
2 tomato (roughly chopped)
1 clv garlic (crushed)
5 c water


  1. Heat up lard in a pot and brown the meat until seared. Add crushed garlic and stir for a minute, then add chopped tomato and season with coarse salt and black peppercorns.
  2. Pour water into the pot and bring to the boil over a medium-high heat. Lower heat and simmer for 1 hour.
  3. After an hour, add watrecress, or the leafy vegetables used, and simmer for another 30 min.


Add boiling water, optionally, if cooking liquid evaporates too fast.. Romavaza can also be prepared with a mix of beef and pork: 2/3 beef, 1/3 pork. For a variation, add some finely chopped onion or ginger together with the crushed garlic.Other local herbs, such as Madagascar variety of non stinging nettles, can also be added as seasoning together with the greens.

6 servings
Preparation time
Cooking time
Total time
1 hour, 40 minutes