Entree: Madagascar – Northern Culinary Region – Romazava (Malagasy meat and leafy-greens stew cooked in a light aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 large onion, sliced, approx. 8 oz (225 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, diced, approx. 10 oz (280 g)
- 1–2 green chiles, slit (adjust to heat preference)
- 4 cups (960 ml) beef broth or water
- 1 lb (454 g) mixed leafy greens (brèdes, watercress, mustard greens, or spinach), trimmed and coarsely chopped
- 4 stalks (approx. 40 g) green onions, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat until shimmering.
2. Add the beef pieces and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, add the sliced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.
4. Stir in the diced tomatoes and green chiles, cook 3–4 minutes to soften and release juices.
5. Return the browned beef to the pot, add the beef broth or water, bring to a boil, then reduce heat to low and simmer, covered, for 45–60 minutes until beef is tender.
6. Add the chopped leafy greens and green onions, then simmer uncovered for 8–12 minutes until the greens are wilted but still bright and the flavors are melded.
7. Season with salt, pepper, and lime juice; adjust seasoning to taste.
8. Serve hot over steamed rice, garnished with chopped cilantro or parsley if desired.