Things To Do
in Ankerana

A classic Malagasy meat-and-greens stew (usually beef or zebu with leafy greens and ginger). Common in village homes and small restaurants; warming and very local in flavor.

Must-Try!

Crushed cassava leaves cooked with pork or occasionally fish; rich, savory and best sampled at a local household or simple eatery.

Fresh coastal fish grilled over charcoal, often served with rice and a tomato-onion relish; available from village markets or roadside grills when near the coast.

Banana fritters or small rice-flour pancakes sold by street vendors and great for breakfast or snacks.

Small daily market where locals sell fruit, vegetables, rice, fish (when in season) and snacks like fried dough; try fresh mango, papaya or mofo gasy from stalls.

Simple stands offering grilled fish, chicken or skewered zebu and cassava — informal, inexpensive and a good way to taste local flavors.

Tipping is modest and discretionary. For local guides 5,000–10,000 MGA (small sums in local currency) or rounding up is appreciated; restaurant service charges are uncommon, so leave a small cash tip for good service. Always tip in local currency (Malagasy ariary).

Cash in Malagasy ariary (MGA) is essential in Ankerana — cards are rarely accepted and ATMs are generally only in larger towns like Ambilobe or Diego Suarez. Bring sufficient cash, smaller bills and a backup cash reserve; some guesthouses accept payment in euros or USD but availability varies and exchange rates may be unfavorable.

Expect frequent afternoon storms, hot humid weather and the possibility of cyclones between January and March. Many dirt roads can become muddy or impassable, making travel slower and some hikes hazardous. Bring waterproof gear, waterproof bags for camera equipment, and check local forecasts before traveling.

Cooler, sunnier and generally the best time for hiking, wildlife viewing and road travel. Days are pleasant and insects fewer in number; nights can be cool, especially inland, so pack a warm layer.

Transitional months can offer a balance of fewer tourists and tolerable weather — be prepared for some rain in April and warming conditions in October. Good time for lower-cost travel if you can accept limited rain risk.

Main risk is late December through March; if traveling then, monitor meteorological advisories and allow flexibility in your itinerary for flight or road disruptions.

Multiple guided trails through tsingy, canyons and caves offering short walks to full-day treks; explore viewpoints, hidden caves and endemic wildlife with an accredited guide.

A popular circuit that provides panoramic views of the limestone pinnacles and surrounding forest; involves ladders and some scrambling.

Lower-intensity hikes along coastal ridges and beaches where you can combine birdwatching, fishing villages and beach time.

Shorter guided walks organized by village guides to learn about local plants, agriculture and smaller wildlife — ideal for families or shorter timeframes.

Vegetarianism is manageable but not widely available; request vegetable-based laoka (side dishes) and focus on rice, legumes, vegetable stews and fruit. Bringing snacks and protein supplements is recommended in remote areas.

Vegan options are limited — clarify ingredients since many stews use stock or small amounts of meat. Carry staples (nuts, dried fruit) and be prepared to explain restrictions using simple Malagasy phrases or a translation app.

Rice-based meals are naturally gluten-free, but imported breads or sauces may contain wheat; ask about preparation methods and avoid packaged snacks if unsure.

Food labeling is rare; communicate allergies clearly (in Malagasy or French if possible) and carry emergency medication, especially for severe reactions.