Things To Do
in Sitampiky

A traditional Malagasy meat and greens stew made with local leafy vegetables and often zebu or fish; available at home-cooked meals and some local eateries.

Must-Try!

Crushed cassava leaves cooked with pork or sometimes fish; a rich, savory dish found in local homes and occasional restaurants.

Freshly caught fish or prawns grilled over charcoal, often served with rice and a squeeze of lime; common at beachfront stalls.

Rice flour pancake cooked in a special mold, sold by street vendors in the morning as a sweet or savory snack.

A compact local market where fishers sell the morning catch and farmers bring produce; try grilled fish, skewers or mofo gasy and buy fresh fruit.

Simple stalls near the beach selling freshly grilled shellfish and fish—best to eat at busy stalls to ensure turnover and freshness.

A polite greeting and handshake go a long way; a short Malagasy greeting like 'Manao ahoana' is appreciated. Always greet elders first when entering a home.

Local communities may have fady—taboos or sacred rules—about places, foods or behaviors; ask a guide or host and obey local customs.

Always ask permission before photographing people, especially in villages or at ceremonies; a small gift or smile helps.

Dress modestly in villages; avoid loud behavior and be respectful at communal spaces and houses.

Tipping is modest and discretionary: small tips for guides (2,000–5,000 MGA / a few dollars), porters or helpful staff are appreciated. In community-run tours, tipping directly to local guides supports families.

Cash (Malagasy ariary) is king—small towns rarely accept cards. ATMs are scarce; bring enough cash or obtain it in larger regional towns before arrival. Mobile money is growing but not universally accepted.

Hot, humid and the rainy season; heavy late-afternoon storms are common and January–March can bring cyclones or stormy seas. Expect lush vegetation, fewer overland travel windows and some services reduced during heavy rains.

Cooler, drier and sunnier—best time for travel, hiking and boat trips. Mosquito activity is lower and roads are more passable, though nights can be cool.

Vegetarian options exist but are basic: rice with vegetables, beans or peanut-based sauces. Inform hosts or vendors that you do not eat meat; expect limited choices outside of larger towns.

More challenging due to the frequent use of fish-based broths and dairy in some dishes. Carry snacks and be explicit about ingredients when ordering.

Seafood is common; if you have shellfish or other severe allergies, be cautious and communicate clearly. Bring antihistamines or emergency medication.

Tap water is not reliably safe—drink bottled or boiled water and avoid ice from unknown sources.