What do the locals eat in Madagascar?

Question

PLAESE HELP!

Answer 1

Typicaly, meals in Madagascar have a rice base, accompanied by something.

The accompaniment served with rice varies according to what is locally available and in season. Among the most common laoka are voanjobory (Bambara peas flavored with pork), kitoza (seasoned dried strips of zebu- a local strain of cattle), trondro gasy (white fish, often with zucchini and tomato), ravitoto (shredded cassava leaves with peanuts or pork), beef or chicken sauteed with ginger, romazava (beef and mixed greens sauteed with ginger, tomato and onion), pumpkin-peanut puree, tsaramaso (beans in a tomato sauce), and various types of seafood, which are more readily available along the coasts or in large urban centers. Garlic, onions, ginger, tomatoes, mild curry, and salt are the most common ingredients used to flavor most dishes, although in coastal areas coconut milk, vanilla and spices such as cloves may also be used.

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Answer 2

fish

Answer 3

lemurs

Answer 4

hamburgers.

Answer 5

In Madagascar, food means rice. Rice is eaten two or three times a day. It is common to have leftover or fresh rice for breakfast, sometimes served with condensed milk. Lunch and dinner consist of heaping mounds of rice topped with beef, pork, or chicken, with a vegetable relish. Beef is usually served only for a celebration or a religious offering. Koba, the national snack, is a paté (paste) of rice, banana, and peanut. Sakay, a hot red pepper, is usually served on the side with all Malagasy dishes.

Dessert usually consists of fruit, sometimes flavored with vanilla