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Plan language: СрпскиKada razmišljate o stvarima koje možete početi na Madagaskaru, ne možete pomisliti ni na šta veličanstvenije od šetnje među baobabima visokim 30 metara na Aleji baobaba. Obavezno posetite Nacionalni park Isalo sa kanjonima i prirodnim bazenima. Za potpuni odmor tu je još i ostrvo Nosy Be sa tirkiznim vodama i više od 20 ronilačkih tačaka.
Nosy Be
Ostrvo gde miriše na ilang-ilang i gde grbavi kitovi iskaču iz vode na streljaj od obale. Plivaćete uz koralne grebene, šetaćete po plantažama vanile i uveče jesti sveže ulovljene morske plodove uz zalazak sunca.
Brze činjenice: Nalazi se uz severozapadnu obalu Madagaskara i poznat je po plantažama ilang-ilanga, koje ostrvu daju sladak miris tropskog cveća. Svake godine privuče više od 120.000 posetilaca, koji dolaze zbog lemura, grbavih kitova i plaža koje oduzimaju dah.
Istaknuto: U zalivu ostrva Nosy Be između juna i septembra okupi se više od 7.000 grbavih kitova, što je jedna od najvećih koncentracija na planeti. Lokalni ribari umeju potpuno tiho da dovedu čamac među njih, tako da čuješ disanje 15-metarskog džina jedva deset 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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