How long can I store leftovers?

Store leftovers in the refrigerator for up to 3 days in an airtight container.

Can I make this ahead?

Yes, the flavors deepen with time; prepare a day ahead and reheat gently.

Are there substitutions for the greens?

Yes, feel free to use collard greens or Swiss chard as alternatives.

Is there a vegetarian version of this dish?

Absolutely! Substitute beef with firm tofu or a medley of mushrooms.

What wine pairs well with Romazava?

A dry red wine like Syrah or Malbec complements it excellently.

Spicy Malagasy Romazava with Beef and Greens

Name: Spicy Malagasy Romazava with Beef and Greens
Prep time: 23 min
Cook time: 1 h 30 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Main Course
Ingredients: Beef chuck; Spinach leaves; Kale leaves; Mustard greens; Large onion; Garlic cloves; Ginger; Tomatoes; Jalapeño; Olive oil; Soy sauce; Ground coriander; Salt and pepper; Lime juice; Fresh cilantro leaves

A Hearty and Aromatic Dish from Madagascar

Dive into the vibrant flavors of Madagascar with this classic Romazava recipe, featuring tender beef and a medley of fresh greens all simmered in a fragrant broth.

1 h 30 min
4
Intermediate

Ingredients

For the Beef and Greens

Beef chuck

1 lb, cut into bite-sized pieces

Spinach leaves

1 cup, washed

Kale leaves

1 cup, washed and chopped

Mustard greens

1 cup, washed

For the Spicy Broth

Large onion

chopped

Garlic cloves

3 cloves, minced

Ginger

1 tablespoon, grated

Tomatoes

2, chopped

Jalapeño

1, sliced (more for extra heat)

For the Seasoning

Olive oil

1 tablespoon

Soy sauce

2 tablespoons

Ground coriander

1 teaspoon

Salt and pepper

to taste

For the Finish

Lime juice

1 tablespoon

Fresh cilantro leaves

for garnish

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 331 kcal
Protein: 26.5 g
Carbs: 9.8 g
Fat: 21.8 g
Fiber: 2.5 g

Full recipe (estimated)

Calories: 1324 kcal
Protein: 106 g
Carbs: 39 g
Fat: 87 g
Fiber: 10 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Beef chuck1 lb, cut into bite-sized pieces	1012 kcal	94 g	0 g	72 g	0 g
Spinach leaves1 cup, washed	7 kcal	1 g	1 g	0 g	1 g
Kale leaves1 cup, washed and chopped	33 kcal	3 g	7 g	1 g	2 g
Mustard greens1 cup, washed	15 kcal	2 g	3 g	0 g	2 g
Large onionchopped	44 kcal	1 g	10 g	0 g	1 g
Garlic cloves3 cloves, minced	13 kcal	1 g	3 g	0 g	0 g
Ginger1 tablespoon, grated	5 kcal	0 g	1 g	0 g	0 g
Tomatoes2, chopped	44 kcal	2 g	10 g	0 g	3 g
Jalapeño1, sliced (more for extra heat)	4 kcal	0 g	1 g	0 g	0 g
Olive oil1 tablespoon	119 kcal	0 g	0 g	14 g	0 g
Soy sauce2 tablespoons	18 kcal	2 g	1 g	0 g	0 g
Ground coriander1 teaspoon	5 kcal	0 g	1 g	0 g	1 g
Salt and pepperto taste	0 kcal	0 g	0 g	0 g	0 g
Lime juice1 tablespoon	4 kcal	0 g	1 g	0 g	0 g
Fresh cilantro leavesfor garnish	1 kcal	0 g	0 g	0 g	0 g

Preparation

Marinating the Beef

Combine ingredients

Combine beef pieces with soy sauce, ground coriander, salt, and pepper in a bowl.

Marinate

Cover and let marinate in the refrigerator for 30 minutes.

Prep greens

Prepare greens while beef marinates.

Preparing the Broth and Vegetables

Heat pot

Heat olive oil in a large pot over medium heat.

Sauté aromatics

Add onions, garlic, and ginger; sauté until fragrant.

Cook tomatoes and jalapeño

Stir in tomatoes and jalapeño; cook for 5 minutes until soft.

Handle jalapeños with care; wash hands thoroughly after use. Keep the seeds for extra spiciness if desired.

Cooking Process

Searing the Beef

Brown marinated beef in the pot with vegetables for about 5 minutes.

Simmering the Broth

Add 3 cups of water or beef broth and let it simmer for 45 minutes.

Incorporating the Greens

Add spinach, kale, and mustard greens; cook for an additional 10 minutes.

Plating & Serving