The cooking of Madagascar, built around rice as the everyday staple alongside zebu (a hump-backed cattle breed), chicken, and seafood, with African, Asian, and French influences reflecting the island's history. Common seasonings include cloves, cinnamon, ginger, and turmeric, along with condiments like ranonapango, a sauce made from smoked, dried fish. Coastal cooking leans on grilled or steamed seafood, while inland dishes favor meat stews such as romazava (beef or zebu with leafy greens) and ravitoto (a cassava-leaf stew). French colonial influence also shows up in the use of baguettes and classic sauces alongside these native dishes.