Ginger stewed beef Madagascar


This is a simple beef recipe, used more as a sauce for boiled rice, the true main course. Ginger adds the exotic flavor to the meat.The Malgache name for stewed beef this way is hen'omby ritra.


2 lb beef (diced)
4 clv garlic (peeled and chopped)
2 T ginger (fresh ginger, peeled and grated)
1 T cooking oil (peanut oil is good)
1 t salt (or to taste)
1⁄2 t pepper (optional)


  1. Heat  a little oil in a pan. Season the meat.
  2. Lightly brown the meat on all sides. The meat cooks more in its own fat than the oil.
  3. Cover the meat with water. Add garlic, ginger and oil.
  4. Bring to the boil, cover the pan and simmer for 1-1½ hours, until meat is tender, adding liquid if needed.
  5. Serve over boiled rice.
10 servings
Preparation time
Cooking time
Total time
2 hours, 50 minutes


Simple cooking rends beef tender and the ginger gives it a very different flavor from the characteristic Western cuisine. The name for a stewed beef dish in Madagascar is hen'omby. This ginger stewed beef recipe is to be enjoyed with a good amount of boiled rice, a small bowl of rougai the really spicy sauce typical in the Indic Ocean area, and a few of the pickled vegetables known as achards, preferably tomatoes and onions.

moderate, takes time
meat, beef, main course
Madagascar food recipes
Food in Africa, East Africa


This is a side dish to the rice meal in Madagascar. Serve with achards - pickled vegetables - and rougail - spicy sauce.

If desired, add a few pink peppercorns to spice up the stew.