Hrvatski
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Plan language: HrvatskiKada razmišljate o stvarima koje možete raditi na Madagaskaru, ne možete zamisliti ništa veličanstvenije od šetnje među 30 metara visokim baobabima na Aleji baobaba. Obavezno posjetite nacionalni park Isalo s kanjonima i prirodnim bazenima. Za savršen odmor tu je još i otok Nosy Be s tirkiznim vodama i više od 20 ronilačkih točaka.
Nosy Be
Otok gdje miriše ylang-ylang i gdje grbavi kitovi iskaču iz vode samo na dohvat ruke od obale. Plivat ćete uz koraljne grebene, hodati plantažama vanilije, a navečer jesti svježe ulovljene morske plodove uz zalazak sunca.
Brze činjenice: Leži uz sjeverozapadnu obalu Madagaskara i poznat je po nasadima ylang-ylanga, koji otoku daju slatki miris tropskih ruža. Svako ljeto privlači više od 120.000 posjetitelja, koji dolaze zbog lemura, kitova grbaca i plaža s bijelim pijeskom.
Istaknuto: U zaljevu otoka Nosy Be između lipnja i rujna okupi se više od 7.000 kitova grbaca, što je jedna od najvećih koncentracija na planetu. Lokalni ribari znaju posve tiho dopeljati čamac među njih, tako da čuješ disanje 15-metarskog velikana tek desetak metara dalje.
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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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