Vary amin'anana

About This Recipe

Vary amin'anana literally means 'rice with greens' and it is one of the most widely eaten dishes in Madagascar, serving as a restorative breakfast or light evening meal. The rice is cooked until it is soft and slightly soupy, then greens, ginger and sometimes a little meat or fish are stirred in. It is the Malagasy equivalent of congee — comforting, nourishing and infinitely adaptable to whatever is available.

Ingredients

Serves 4

• 300 gwhite rice, rinsed
• 1.2 litreswater
• 150 gspinach or watercress, chopped
• 2 cmfresh ginger, grated
• 1 tspsalt

Instructions

1. 1

   Cook rice

   Bring water to a boil in a large pot. Add rice and salt. Cook over medium heat, uncovered, stirring occasionally, about 20 minutes until rice is very soft and liquid is thick.

2. 2

   Add ginger

   Stir in ginger and continue cooking 5 minutes.

3. 3

   Add greens

   Stir in chopped greens and cook 5 more minutes until wilted and tender.

4. 4

   Serve

   Ladle into bowls and serve hot, with a drizzle of oil or a piece of grilled fish on the side if desired.

Variations

• •

  Add flaked smoked fish for a heartier dish.

• •

  Stir in beaten egg in the last minute for added protein.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. Add water when reheating as it thickens on standing.

Frequently Asked Questions