Natural Gastronomy in Northern Madagascar

In northern Madagascar, food is truly natural – not by marketing choice, but by the absence of industrial agriculture.

• Zebu cattle graze freely on natural pastures, without hormones or processed feeds.
• Pigs are raised in village households and fed with natural scraps.
• Fruits and vegetables come from small family gardens, untouched by chemicals.
• This cuisine is not only authentic in taste and identity - it also promotes health and balance in daily life. It is a reality impossible to replicate in industrial food systems or international hotel chains.
• Fish and seafood are wild-caught from the Indian Ocean - never from farms.
• Chickens are traditional, free-range poultry roaming around rural homes.
• As a result, Madagascar is among the countries with the lowest obesity rates in the world - a fact directly linked to the way people eat: fresh, natural, and unprocessed.