2. Malagasy cuisine encompasses the diverse culinary traditions of the island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chinese and European migrants that have settled on the island. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian staples by the island's earliest settlers from Borneo. Their diet was supplemented by scavenging and hunting wild game, which contributed to the extinction of the island's megafauna. These food sources were later complemented by beef in the form of zebu. Commerce with Arab and Indian merchants and European transatlantic traders further enriched the island's culinary traditions by introducing a wealth of new fruits, vegetables and seasonings. Throughout almost the entire island, the contemporary cuisine of Madagascar consists of a base of rice typically served with an accompaniment termed laoka. In addition, a wide variety of sweet and savory fritters as well as other street foods are available across the island, as are diverse tropical and temperate-climate fruits. Locally produced beverages include fruit juices, coffee, herbal and black teas, and alcoholic drinks such as rum, wine and beer.
