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Nosy Be
Otok, kjer di┼бi po ylang-ylangu in kjer kiti grbavci ska─Нejo iz vode le streljaj od obale. Plavali boste ob koralnih grebenih, hodili po planta┼╛ah vanilije in zve─Нer jedli sve┼╛e ulovljene morske sade┼╛e ob son─Нnem zahodu.
рддреНрд╡рд░рд┐рдд рддрдереНрдп: Le┼╛i ob severozahodni obali Madagaskarja in je znan po nasadih ylang-ylanga, ki dajejo otoku sladek vonj po tropskih ro┼╛ah. Vsako leto privabi ve─Н kot 120.000 obiskovalcev, ki prihajajo zaradi lemurjev, kitov grbavcev in dih jemajo─Нih pla┼╛.
рдореБрдЦреНрдп рдЖрдХрд░реНрд╖рдг: V zalivu nosbe┼бkega otoka se med junijem in septembrom zbere ve─Н kot 7.000 kitov grbavcev, kar je ena najve─Нjih koncentracij na planetu. Lokalni ribi─Нi znajo povsem tiho pripeljati ─Нoln mednje, tako da sli┼бi┼б dihanje 15-metrskega velikana komaj deset metrov stran.
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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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