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Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian staples by these earliest settlers. Their diet was supplemented by foraging and hunting.
The cuisine of the Merina is so heavily dominated by rice that the term for eating a meal is simply "to eat rice". This staple of the diet is so central to the Merina that it is considered to be masina, or holy, and a common Merina belief holds that the eating of rice is the key to moral behavior, and the French who occupied Merina lands were often looked down upon for eating bread over rice. Beef also plays a large part in the Merina diet, and according to Merina oral history, it was a servant of King Ralambo who discovered that cows were edible and shared this knowledge with the king, who in turn informed the rest of his kingdom.
The range of dishes eaten in Madagascar in the 21st century offers insight into the island's unique history and the diversity of the peoples who inhabit it today. The complexity of Malagasy meals can range from the simple, traditional preparations introduced by the earliest settlers, to the refined festival dishes prepared for the island's 19th-century monarchs. Although the classic Malagasy meal of rice and its accompaniment remains predominant, over the past 100 years other food types and combinations have been popularized by French colonists and immigrants from China and India. Consequently, Malagasy cuisine is traditional while also assimilating newly emergent cultural influences.
The Amazing food in Madagascar
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A traditional meal of Madagascar is eaten sitting on the floor and consist of three to four dishes and the meal ends with a desert generally made from fruits and vanilla.
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The food in Madagascar is cooked using methods and techniques and to much spice is avoided. The main beverage is made is made from burning rice called Ranonapango.