The romazava is a dish originating from the Betsileo ethnic group, one of the 18 main ethnic groups of Madagascar. The recipe is said to have originated in the 18th century, when the Betsileo began mixing different leaves and herbs with meat to make a nutritious and hearty soup. Over time, the romazava became one of the most popular dishes in Madagascar and became known throughout the country.
The main ingredients of romazava are meat (beef, pork, lamb or chicken), a mixture of leafy vegetables (broccoli, spinach, watercress, cabbage...) and spices such as ginger, garlic, onion, salt and pepper. Wild leaves are also added, such as mokary or ravimbomanga, which are typical of Madagascar and give the soup a unique flavor.
The result is a very nutritious and substantial broth that is considered a complete meal by many Malagasy people.