The Cuisine of Madagascar

The dishes of Madagascar stand out by their simplicity. Food preparation does not have too much spice, but the lack of spice does not make food dull and bored. In Madagascar, cultures such as France, China, India, East Africa and Arab are being influenced. The traditional dish of Madagascar is mainly rice. Rice is called "change" and usually it can be eaten with accompaniment called "Laos". Moving southwest along this country, you can eat rice that can supplement or replace the ground corn.

Madagasikal (Madagasikara) was officially known as the Madagascar Republic (Repoblikan 'i Madagasikara), formerly known as the Indian Ocean, Madagascar Republic, the coastal island country of East Africa. The country includes Madagascar (the fourth largest island in the world) and many smaller surrounding islands. Following the prehistoric division of Gondwana across the continent, Madagascar separated from the Indian peninsula about 88 million years ago, allowing conventional animals and plants to evolve in isolation. Therefore, Madagascar is a biodiversity hot spot and over 90% of wild animals can not be seen anywhere else on the earth. The diverse ecosystems of the island and unique wildlife are threatened by rapidly increasing population erosion and other environmental threats

Like many former animal and plant settlers, the first human beings were suspended in Madagascar (around the year 500 AD). People who settled in Madagascar came from Indonesia and Africa, mainly from the former. Madagascar in Indonesia has several dialects. Today, in Madagascar culture there are about 20 different tribes based on the traditional Madagascar home (Jenkins, 1987). As of the middle of 2006, the population of Madagascar is about 17.8 million people, and it is estimated that it will reach 28.2 million people by the middle of 2025 based on the current growth rate. (Population Reference Station, 2006). Traditional