Madagascar’s delicacies is a mirrored image from the African as well as Arab and Indonesian peoples who have settled into this country. Madagascar has a unique French effect on them, that was determined the farmland by the early French colonizers. Including vanilla, coffee, cloves, and sugar cane. One of the traditional foods in Madagascar will typically include one main dish of meat, chicken or fish with a side dish of vegetables accompanied by a bowl of ro (a mix of herbs, leaves, and rice). Malagasy food is for being very flavourful even though it is being organized in a simple manner without lots of spice. Malagasy cuisine is generally not warm or overly spicy. (” Madagascar Food and Drink” para 1. (Goway))
Some of the most popular food and drinks in Madagascar are; Foza sy hena-kisoa; (stir-fried pork, and crab over rice.) Ramazava;( Which is leaves, herbs, and spices of beef and pork cooked in oil until browned). Vary amid’anana; (Rice, leaves or herbs, meat and sometimes shrimp). Laspoy;( Is a soup made with veal or beef broth, and vegetables like carrots, potatoes, turnips, scallions, string beans, tomatoes, and salt. Served with crackers or bread). Madagascar has a countrywide snack, Koba;( Rice that is served with a banana and seafood) you will be highly encouraged to try upon visit. Malagasy has a very interesting beverage known as Ranonapango; (Which is made up of burned rice, and after a pot of rice has been overcooked, b boiling water is added to the burned rice grain to absorb the flavor. Then the water is poured off, chilled and served as a beverage with the meal) is a very famous drink in their country. Malagasy also has another beverage called Ginger beer; (Freshly grated ginger, sugar, yeast, and water). Malagasy humans remember those particular cuisines as a “Specialty cuisine” Ravitoto (a red meat that is served with shredded cassava leaves). Varanga (fried slivers of beef). Sesika (a sort of poultry blood sausage). Vorivorin-Kena (beef tripe). Smalona (amazing stuffed eels). Lasary (is a colorful chutney usually made with lemon, mango or papaya-or maybe once in a while tomatoes, peanuts or vegetables). Khimo (curried ground beef and is popular in Majunga). Kabaro (lima beans with curry coconut, a specialty that is recognized for in Morondava). (” Madagascar Food and Drink” para2. (Goway)) (“Taste of Madagascar” para 4 Jones, W. (2006, September 1)
As Madagascar humans would say “in Madagascar rice is the staple of the Malagasy diet”. That the inventive natives have developed with dozens of delicious different preparatory techniques for this particular grain. Madagascar is a rich and various tradition. Reflected in its wide variety of culinary services. To recognize their food lifestyle, for my part I think you’d have to attempt it. (“Madagascar’s History, Cuisine, and Language” para 15 (n.d))
Climate in Madagascar
Madagascar’s high-pressure climate changes seasonally over the ocean causing a Southeastern trade wind from the Indian Ocean anticyclone. Madagascar has two seasons; from November to April and from May to October. The first being a warm and wet season and the second a dry, cooler season. In the East coast the weather is immediately uncovered by the change winds, therefore reasons a heavy rainfall, averaging 3.5 meters yearly. The Madagascar Region is terrible for their tropical fevers. Destructive cyclones occur particularly for the duration of the rainy season, commonly coming from the direction of the Mascarene Islands. In the Central Highlands of Madagascar, it is very uncommon to not have thunderstorms in the rainy season, making the lighting a very serious hazard. (“Climate in MADAGASCAR” para 1 (1994, August))
From February 2-4, 1994, Madagascar had experienced Cyclone Geralda, the worst cyclone that had come ashore on the island since 1927. Geralda killed nearly seventy people and destroyed enough property to leave 500,000 human beings homeless, including 30,000 in Antananarivo and 80,000 in Toamasina. This cyclone damaged the country’s infrastructure, most coastal roads, railroads, and telecommunications, in addition their farmland. All this damage has been expected at the US $45 Million. ( “Climate in MADAGASCAR” para 4 (1994, August) )
The best time to tour to Madagascar is anytime after the rainy seasons, however be prepared for any kind of weather situations as you never know what could happen. As Madagascar being a huge country, the climate varies depending on your geographic location.
Madagascar has many species, but the lemurs and the “Flying Fox” and Fossa are the most famous to be visible. For visitors, it’s on the top of their lists, along with visiting Princess Bora Lodge and beach safari. Visiting in October or November is the best chance you’ll get of seeing the baby lemurs. You can see the humpback whales, but they are seasonal. Usually arriving in the Madagascan waters between July and September. Bird breeding season in Madagascar is from September to December.
A “Flying Fox” is their way of naming a bat. A Fossa, which is a carnivore that looks like a cross between a puma and a dog. Hunting anything from insects, reptiles, rodents to lemurs. They have also crocodiles that are usually found in the caves of Ankarana.
Madagascar has many National parks. One of the many parks is the Tsingy de Bemaraha National park. It is a mineral forest that stands on the Western coast of Madagascar. Tsingy is the Malagasy word for “walking on tiptoes”. The of limestone needles justifies this name. The whole protected area is designated as a World Heritage Site by the UNESCO in 1990 and has a surface of 1.575km2. The park wasn’t a tourist trek until 1998 when the southern part (733km2) was declared a National Park. The northern segment is a Reserve so travelers are not allowed to enter that particular zone. The reserve’s canyons, gorges, undisturbed forests, lakes and mangrove swamps display a remarkable richness of fauna and flora in this park. The rate of a degree in this park is estimated at 85%, and 47% are neighborhood endemic.
Another one of Madagascar’s National parks is the Isalo National Park. The park was established in 1962 and is located approximately 700km southwest of Antananarivo. Protects 815km2 of sandstone massif wildly eroded by wind and rain into bizarre ridges (known as “runiformes”) offering wild forms, staggering gorges, and canyons. It attracts hikers, to accumulate around to see the sweeping shades of this Jurassic surroundings. A fun fact about the climate in this area is, it has warm temperatures all year round.
Rainforests/ Plant Life
Madagascar has some of the richest rainforests. Estimating 70-90% of the life in the rainforest exits of trees, above the shaded forest floor. A tropical rainforest is usually vertically divided into five layers. The overstory, the canopy, the understory, the shrub layer, and the forest floor. Each of the layers has a different unique plant and animal species. It’s interesting how most of the trees soar over 20-100 feet above the canopy. To continue to exist, canopy dwellers must have the potential to climb, leap, glide, or fly.
Madagascar’s plant life is very unique. They have many different vegetation and plant life. Orchids (1,000 different types), one in every of which became observed by Charles Darwin (The comet orchid). Out of Madagascar’s palms, 165 are located in Madagascar. The Ravinala palm (Ravenala madagascariensis), a countrywide symbol of Madagascar, maybe sometimes called the visitors tree. These particular palms are terrific for construction materials, like building shelters. Madagascar has a whole plant family.
Didiereaceae’s which is determined nowhere else in the world but in Madagascar’s arid southwestern area. Looks just like the cacti of the American southwest, however, is not associated at all. Didereaceae is grown in surroundings known as spiny forest or spiny wilderness, that is being threatened from its destruction for the use of charcoal and building material.
Madagascar has a Rosy Periwinkle is an evergreen herb with faded pink flowers. Has been used by locals to make natural remedies for years and has recently been discovered to help a source of a potent cancer fighter. A compound referred to as vincristine or vinblastine.