Ro Mazava is a traditional dish of Madagascar. Ro=soup Mazava=clear. The traditional recipes calls for Zebu, the humped necked cattle of the region. Many versions of this dish use a combination of beef, pork and chicken. We use stewing beef. Imagine our surprise when we discovered our spilanthes ("anamalao" in madagascar) is a traditional aspect of this dish.
This makes enough to clear the sinus's of an army.
6-8 c water
3 lbs meat
1 lb spilanthes greens washed & de-stemmed
1 lb nasturtium greens washed & de-stemmed
1 lb malabar spinach washed & de-stemmed
4-6 large tomatoes diced
2 large onions coarsely shredded
1 3" finger of ginger root julienned (thin match sticks)
1 large jalapeno sliced
2 pablano (or bell for milder flavor) diced
4-6 garlic cloves minced
3 T fat drippings (we use bacon)
salt and pepper to taste
Heat fat in a large pot (2+ gallon).
Stir in beef (sear, don't brown).
Add garlic, onion, tomatoes and peppers.
Add water. Cover pot and bring to a boil.
Reduce heat and simmer for about an hour.
Introduce the greens and (if there are too many greens to fit in your pot, add equal portions of each, stirring well, adding more as their volume decreases). Cover pot and allow to simmer for another 10-15 min.
Salt and Pepper to taste. Serve in bowls over generous portion of cooked rice.