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Plan language: DanskNår du tænker på ting, du kan lave på Madagaskar, kan du ikke forestille dig noget mere storslået end en gåtur blandt 30 meter høje baobabtræer på Baobab-alleen. Besøg endelig Isalo Nationalpark med kløfter og naturlige pools. Og for en perfekt afslapning er der også øen Nosy Be med turkisblåt vand og mere end 20 dykkersteder.
Nosy Be
En ø, hvor der dufter af ylang-ylang, og hvor pukkelhvaler springer op af vandet kun et stenkast fra kysten. Du vil svømme langs koralrev, gå på vaniljeplantager og om aftenen spise friskfangede skaldyr ved solnedgang.
Hurtige fakta: Det ligger ved Madagaskars nordvestlige kyst og er kendt for ylang-ylang-plantager, der giver øen en sød duft af tropiske blomster. Hvert år tiltrækker det mere end 120.000 besøgende, der kommer på grund af lemurer, pukkelhvaler og betagende strande.
Højdepunkter: I bugten ved Nosy Be samles mere end 7.000 pukkelhvaler mellem juni og september, hvilket er en af de største koncentrationer på planeten. Lokale fiskere ved, hvordan man helt stille kan sejle båden ind blandt dem, så man kan høre vejrtrækningen fra en 15 meter lang kæmpe kun ti meter væk.
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Koba Akondro is a steamed banana and peanut cake wrapped in banana leaves. It is often sold as a popular street food snack across Madagascar.

Mofo Gasy are small, sweet rice flour fritters traditionally cooked in half-spherical pans. They are a beloved breakfast treat often eaten with coffee.

Mokary is a dense, sweet cassava cake that is often flavored with coconut milk and vanilla. It is a staple dessert at celebrations and family gatherings.

Romazava is the national dish of Madagascar, a hearty meat and greens stew often made with zebu beef. It is typically served over a mound of steamed rice.

Ravitoto is a savory dish made from pounded cassava leaves cooked with coconut milk and pork or beef. The pounding of the leaves gives the dish a uniquely creamy, rich texture.

Lasopy is a traditional Malagasy vegetable soup made with cabbage, potatoes, carrots, and often zebu beef bones. It was influenced by French colonial cuisine but adapted to local ingredients.

Ranonapango is a simple yet beloved drink made from burnt or toasted rice steeped in hot water. It has a slightly smoky, nutty flavor and is commonly enjoyed after meals.

Betsabetsa is a traditional homemade ginger drink, often sweetened with sugar and served chilled. It is widely believed to aid digestion and provide natural energy.

Trembo is a traditional palm wine tapped from the sap of coconut or raffia palm trees. It is naturally fermented and has a mildly sweet, effervescent taste, popular in coastal regions.
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