Vary Sosoa

 

 

 

 

 

 

 

MEGA BLOGGING MARATHON -APRIL 2018

#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST

DAY 22

“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”

Today I am so excited that finally I’ve moved from blogger to my own website. My first post at the new place and keeping my fingers crossed that all goes well. The team from CodeUnderscore, Bangalore has been very helpful in this transition. Thank you so much. Would like to thank my son Nikil for encouraging me to migrate. I was scared as I heard stories that content gets lost, connections fail, redirections don’t happen. But he encouraged me to take the leap. My biggest supporter, advisor and initiator of this migration was none other than my daughter Namrata. She has from day one talked and liaised with the team as I was getting lost with all that technology jargon.  I know I have a long journey to making the blog up to date as I still have to improve on the photos,may have to reshare blogposts where I’ve lost valuable comments from my fellow bloggers and friends.

Day 22 Breakfast is V for Vary Sosoa from MADAGASCAR. I didn’t know that the staple food in that exotic island with a huge variety of fauna and flora is rice. The people of Madagascar consume red or white rice with every meal from breakfast to dinner. They will invite you to eat by saying “Manasa hihinam bary” which means let’s eat rice.

Two types of rice are cooked, vary maina is dry rice and vary sosoa is wet or juicy rice. Usually leftover rice is added to hot water and cooked till it becomes soft and porridge like consistency. Salt is added for taste and its usually served with kitoza which is strips of smoked meat which is grilled or fried. Elaborate breakfast is where this porridge is served with meatballs fried or steamed, or fish which is steamed, grilled or fried, omelette, fried egg or just simple boiled egg. If leafy greens are added then its called vary amin’anana. If you want a sweet version then omit salt, add sugar and milk.

I chose to add a bit of green to the rice porridge and added a boiled egg. Simple and filling, it was a bit bland for my taste but I added a bit of garlic chili chutney to it. Its a very healthy meal and fills your tummy to keep you going till lunch time. I used leftover rice but you can cook the rice into a porridge like consistency by adding more water than you normally would use.

VARY SOSOA

Serves 2

Recipe source: here

½ cup cooked rice

2 cups water

¼ tsp salt if making a savory one

¼ cup finely chopped spinach

2 boiled eggs

1. Mix rice and water together. Put it to boil on medium heat.
2. Let it simmer till the rice becomes soft. Add salt.
3. With the back of a wooden spoon break the rice to help thicken the porridge.
4. Add finely chopped spinach if you want.
5. Let it simmer till the spinach wilts.
6. Spoon the porridge into bowls.
7. Add egg or what meat or fish you want and serve.
8. Mazotoa homana – enjoy!

Tips:

• If you’re not using leftover rice then cook the rice in triple the amount of water.
• Can be eaten for dinner too.
• Use red or white rice.

A – Z Breakfast Dishes:

A – Apple Aeblskiver – Denmark

B – Baghrir – Morocco

C – Changua – Colombia

D – Dutch baby Pancakes – Germany /USA

E – English Breakfast – England

F – French Toast – Canada

G – Griddle/Girdle Scones – Scotland

H – Hafragrautur – Iceland

I – Idiyappam – India

J – Johnnycakes – The Caribbean

K – Khabees – Bahrain

L – Lahooh/Lahoh – Somalia

M – Masoub – Yemen

N – Nasi Goreng – Indonesia

O – Oladushki – Russia

P – Pandesal – The Philippines

Q – Qistibi – Tatarstan and Bashkortostan

R – Red Rice Porridge – Bhutan

S – Suafa’i – Samoa

T – Tomato Omelette – Armenia

U – Uji – Kenya

Check out what other Mega Blogging Marathoners have made for Day 22:

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