Umvava---now you know

In Madagascar, we bought our fruits and vegetables in the native market known as the Zoma. One seasonal item that appeared while we were there was a small green fruit with a bumpy skin that seemed quite popular with the Malagasy people.

According to my recollection—which differs somewhat from the Shaws’—Mary Shaw wanted to learn the name of this strange fruit and how it was used. She asked their maid and was told, “It’s good to eat.” Every Malagasy she questioned gave her the same answer: “It’s good to eat.”

Not one to give up, Mary returned to the Zoma and kept asking vendors its name until she finally got an answer. One vendor replied, “Um-va-va.” Len Shaw immediately commented to the effect, “Okay, um-va-va—now you know.”

For decades, this anecdote lingered in the back of my mind. Then, five years ago, I decided to investigate. I Googled “umvava” and received the response, “Did you mean ‘combava’?” It turns out that combava is the name used in Mauritius, Madagascar and Réunion Island for Citrus hystrix, also known as the kaffir lime. Its fruit and leaves are used in cooking, and its rind and crushed leaves give off an intense citrus fragrance.

Apparently, the Malagasy vendor was saying combava, but it sounded like umvava to Mary. Another mystery solved.