An island nation off the east coast of Africa, Madagascar is a unique blend of exotic natural wonders and cultures that have come together over the centuries. The Malagasy people are descendants of both Africans and Indonesians with a significant number of folks of Arab, Indian, and Chinese heritage mixing into the stew pot of culture in later years. In general, people are friendly and welcoming; they are eager to share their culture with you and perhaps incorporate a touch of your culture into their lives, too.

Nicknamed the eighth continent because of its biodiversity and high number of endemic species, naturalists who desire new sights flock to Madagascar. Ninety percent of Madagascar’s approximately 10,000 species are native to the island and present nowhere else on Earth. However, as in many other parts of the world, thousands of the species here are endangered or threatened by human development.

For animal lovers, see how many species of lemur you can spot (there are more than seventy) or camp out to see an elephant bird. Spend some time in the Tsingy de Bemeraha Reserve to linger in the mangrove forests and do a bit of birding.

If you even “kind of like” trees, don’t miss Avenue of the Baobabs, a grove of baobabs, some of which are over 800 years old.

Malagasy cuisine has been heavily influenced by the many cultures whose people have settled on this island. African and Southeast Asian flavors mingle with tastes introduced by the Europeans and Arabs. The staple in Madagascar is rice and you’ll find it served all day long with endless accompaniments and flavors. Rice can be the base for a hearty meal or can be an entire meal itself when served as rice porridge or just a bit of sauce. Rice is generally cooked plain and served with many items on the side so that you can mix a dish to suit your tastes. A light meal might include only a variety of spices and perhaps some vegetables or coconut milk while a larger meal will include meat, nuts and/or fruits.

If you’re in the city, don’t forget to try some of the street food. You might find homemade yogurt or sweetened cassava on the menu for a snack. Or go out in the morning for coffee and Malagasy bread, which is often sweetened with coconut milk. And, as in most areas, you’ll find plenty of fried options from plantain fritters to fried dough with onions and chiles.

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