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Madagascar Hotels and Resorts - Situated off the southeast coast of Africa, Madagascar is the fourth largest island in the world. It is separated from the coast of Africa by the Mozambique Channel, the shortest distance between the island and the mainland is 400 km.
Madagascar consists mainly of a block of crystalline rocks. It is generally described as a plateau, rising sharply from the narrow plain of the east coast and descending in a series of steps to the strip of sedimentary rocks along the west coast. The high plateau is much indented and, on the eastern edge, cut by deep gorges and waterfalls. There are numerous volcanic outcrops that produce heights over 6,000 ft (the highest point being Tsaratanan, at 9,450 ft) and two former volcanic areas, Ankaratra and Andringingtra, which are over 8,500 ft.
Madagascar consists mainly of a block of crystalline rocks. It is generally described as a plateau, rising sharply from the narrow plain of the east coast and descending in a series of steps to the strip of sedimentary rocks along the west coast. The high plateau is much indented and, on the eastern edge, cut by deep gorges and waterfalls. There are numerous volcanic outcrops that produce heights over 6,000 ft (the highest point being Tsaratanan, at 9,450 ft) and two former volcanic areas, Ankaratra and Andringingtra, which are over 8,500 ft.
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Madagascar Food
Food & Drink
In Madagascar, eating well means eating a lot. Malagasy cooking is based on a large serving of rice with a dressing of sauces, meat, vegetables and seasoning. Dishes include ro (a mixture of herbs and leaves with rice); beef and pork marinated in vinegar, water and oil, then cooked with leaves, onion, pickles and other vegetables and seasoned with pimento; ravitoto (meat and leaves cooked together); ramazava (leaves and pieces of beef and pork browned in oil); vary amid 'anana (rice, leaves or herbs, meat and sometimes shrimps), often eaten with kitoza (long slices of smoked, cured or fried meat). The people of Madagascar enjoy very hot food and often serve dishes with hot peppers. Local restaurants are often referred to as hotely. The choice of beverages is limited. The national wine is acceptable. Malagasy drinks include litchel (an aperitif made from litchis), betsa (fermented alcohol) and toaka gasy (distilled from cane sugar and rice) and 'Three Horses' lager. Non-alcoholic drinks include ranon 'apango or rano vda (made from burnt rice) and local mineral waters.
In Madagascar, eating well means eating a lot. Malagasy cooking is based on a large serving of rice with a dressing of sauces, meat, vegetables and seasoning. Dishes include ro (a mixture of herbs and leaves with rice); beef and pork marinated in vinegar, water and oil, then cooked with leaves, onion, pickles and other vegetables and seasoned with pimento; ravitoto (meat and leaves cooked together); ramazava (leaves and pieces of beef and pork browned in oil); vary amid 'anana (rice, leaves or herbs, meat and sometimes shrimps), often eaten with kitoza (long slices of smoked, cured or fried meat). The people of Madagascar enjoy very hot food and often serve dishes with hot peppers. Local restaurants are often referred to as hotely. The choice of beverages is limited. The national wine is acceptable. Malagasy drinks include litchel (an aperitif made from litchis), betsa (fermented alcohol) and toaka gasy (distilled from cane sugar and rice) and 'Three Horses' lager. Non-alcoholic drinks include ranon 'apango or rano vda (made from burnt rice) and local mineral waters.