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I had a wonderful discussion with Emmanuel.
When most people think of Madagascar, images of lemurs, lush jungles, or even animated films may come to mind. But in A Taste of Madagascar: Culinary Riches of the Red Island (Post Hill Press), Emmanuel Laroche invites readers on a far richer journey—one that moves beyond the expected and into the heart of a country where flavor tells the story of land, people, and survival.
A Taste of Madagascar weaves together food, culture, and immersive travel with the author’s deeply personal journey of discovery. It is not a cookbook, instead, Laroche—a self-described Flavor Explorer and Culinary Storyteller—guides readers through the kitchens, farms, and forests that define Madagascar’s unique identity. Through ingredients like vanilla, cacao, spices, honey, zebu, and even caviar, he reveals how food connects communities, sustains livelihoods, and serves as a powerful force for environmental preservation and cultural pride.
Many people think of vanilla when talking about Madagascar. Emmanuel talks about bringing the vanilla bean to bottle.
Lushly written and richly detailed, A Taste of Madagascar is both a love letter to a remarkable place and a call to appreciate—and protect—the flavors that connect us all.
About the Author:
Emmanuel Laroche’s journey began as a business trip to better understand Madagascar’s world-renowned vanilla industry. But what started as research quickly became something more profound. Captivated by the people and their connection to the land, he returned just seven months later—this time driven by a personal mission to document and share the island’s extraordinary culinary heritage. Born and raised in France, Emmanuel lives in New Jersey and travels around the country conducting tastings and giving lectures and presentations on food, flavors, ingredients, and consumer trends. Host of the podcast Flavors Unknown, he is the author of two books—Conversations Behind The Kitchen Door and A Taste of Madagascar—and is currently working on his first novel. To learn more about him, visit: https://prbythebook.com/experts/emmanuel-laroche-2/
Bring a taste of Madagascar to your kitchen with this delicious recipe.
Recipe may be reprinted with the following credit:
Recipe reprinted with permission from A Taste of Madagascar by Emmanuel Laroche
Post Hill Press/February 2026
Lemongrass Fish Skewers with Combava Zest
By Chef Farah Rabekijana (Mon Road Trip Culinaire)
INGREDIENTS:
Fish Skewers
2.2 lbs fish fillets (about 4-6 fillets depending on type)
6 cloves of garlic, minced
2 medium onions, sliced
Zest of 1 Makrut lime, or combava
Salt and pepper to taste
4 lemongrass stalks, bruised or chopped
½ cup sunflower oil
Mint-Lemon Green Sauce
1 small bunch medium-sized basil
1 small bunch cilantro/coriander
1 small bunch kale
1 small bunch mint
4 garlic cloves
3 lemons
6 tbsp. olive oil
Salt and pepper to taste
PREPARATION:
For the Fish Skewers
- Clean and coarsely chop the fish fillets. Mix in a bowl with the garlic, onions and combava zest. Season with salt and pepper, then knead by hand.
- Cut the lemongrass stalks into thirds and shape fish paste into balls, rolling them gently with the lemongrass stalk.
- Brown in a frying pan with hot oil, about 5 minutes, in batches if necessary.
For the Mint-Lemon Green Sauce
- Wash the bunches of mint, kale and cilantro/coriander and cut off the stems.
- Peel the garlic and add the herbs (mint, kale, cilantro/coriander) to the bowl of a blender.
- Cut the lemons in half, squeeze firmly to release all the juice into the blender.
- Blend and season with salt and pepper
- Add the olive oil at the end and blend to combine.
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