Vary amin’ny anana

An ancestral Malagasy culinary tradition is Vary amin'anana, a type of rice soup. The name and appearance of the craze varies every location of the island, but the frenzy remains the same. Vary amin'anana literally translates to "rice with leaves."

The recipe is known as "Sabeda" in northern Madagascar. This is aromatic young rice that has been cooked in its natural state with lots of water for a compact product. Basically, the Vary amin'anana is rice that has been diluted with a lot of water and to which edible leaves have been added.

Vary amin'anana is served as a breakfast or dinner dish. When eaten for breakfast, it is frequently served with "Masikita," or zebu or fish skewers. Varieties of amin'anana prepared for dinner, on the other hand, are lighter and can be eaten simply. This makes sense because ginger's digestive properties make it very dietetic.

The addition of ginger is a frequent feature of all Malagasy rice soup recipes. Because the spice, which becomes stronger during cooking, is put at the outset of preparation to maximize its effects. Indeed, whether fresh or ground, ginger is the standard spice for a decent vary amin'anana. It's because, as Malagasy people, they value the warmth of ginger for its taste and aroma in their daily lives. And they make all kinds of justifications to ingest it: to treat a cold, to relieve a stomach discomfort, or simply to feel better.