Entree: Madagascar – Southern Culinary Region – Romazava (Traditional Malagasy beef and leafy-green stew simmered with tomatoes, ginger, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 25 min

Ingredients

- 1 lb 8 oz (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, thinly sliced — about 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped — about 8 oz (225 g)
- 8 oz (225 g) brèdes or mixed leafy greens (collard, mustard, or watercress), cleaned and coarsely chopped
- 2 cups (475 ml) beef stock or water
- 1 tsp (5 g) tomato paste
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small green chili, sliced (optional)
- 1 tbsp (15 ml) lime juice (optional, to finish)

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Add the beef pieces in a single layer and brown on all sides, working in batches if needed to avoid crowding.
2. Push the beef to the side, add the sliced onion and cook until translucent, about 5 minutes. Add the garlic and grated ginger and cook until fragrant, about 1 minute.
3. Stir in the chopped tomatoes and tomato paste and cook 2–3 minutes to soften the tomatoes. Pour in the beef stock or water and scrape up any browned bits from the bottom of the pot.
4. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the beef is tender, about 1 to 1 1/4 hours.
5. Once the beef is tender, add the chopped brèdes (leafy greens) and the sliced chili if using. Simmer, uncovered, for 8–10 minutes until the greens are wilted but still bright.
6. Season with salt and pepper, stir in lime juice if using, adjust seasoning, and serve hot with steamed white rice.