Spicy Malagasy Romazava with Beef and Greens
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine ingredients
Combine beef pieces with soy sauce, ground coriander, salt, and pepper in a bowl.
- 2
Marinate
Cover and let marinate in the refrigerator for 30 minutes.
- 3
Prep greens
Prepare greens while beef marinates.
Preparing the Broth and Vegetables
- 1
Heat pot
Heat olive oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onions, garlic, and ginger; sauté until fragrant.
- 3
Cook tomatoes and jalapeño
Stir in tomatoes and jalapeño; cook for 5 minutes until soft.
Tip: Handle jalapeños with care; wash hands thoroughly after use. Keep the seeds for extra spiciness if desired.
How to Make Spicy Malagasy Romazava with Beef and Greens
Total time: 2 h · Yields 4 servings
- 1
Searing the Beef
Brown marinated beef in the pot with vegetables for about 5 minutes.
- 2
Simmering the Broth
Add 3 cups of water or beef broth and let it simmer for 45 minutes.
- 3
Incorporating the Greens
Add spinach, kale, and mustard greens; cook for an additional 10 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
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