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Romazava () is the national dish of Madagascar, consisting of greens, Zebu, tomatoes, and onions, typically accompanied by a portion of rice. An integral component of the stew is Acmella oleracea, called anamalaho in Malagasy; the plant holds an acid amide called spilanthol in its buds that elicits a tingly, pungent, citrusy and mouth-numbing effect, inducing excessive saliva production.
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