The word 'romazava' comes from the Malagasy language and roughly means 'clear broth'. The recipe is gentle and warming - chunks of meat (usually beef or zebu, a kind of humped cattle), bunches of leafy greens called 'anamalaho' or 'br猫des mafana', plus ginger, garlic, tomatoes and onions, all simmered together in water.
It is always served with rice. Rice is the most important food in Madagascar, and most people eat it three times a day. A Malagasy plate is usually mostly rice with a smaller helping of romazava (or another stew) spooned on top.
One of the special leaves used, br猫des mafana, has a curious effect. When you chew it, it makes your mouth feel a bit tingly and fizzy, like sherbet. Children in Madagascar often tease friends from other countries by getting them to try a leaf and watching them giggle.
Romazava is the kind of dish where every family has their own version. Some make it spicier, some milder, some add more greens, some stick to just one kind. But the basic idea - meat, greens, ginger, rice - is the same right across the country.