Northern Breakfast · Rice Porridge
Sabeda (Northern Rice Porridge with Skewers)
Photo: Chirocca77 / Wikimedia Commons · CC0 1.0
This soupy rice porridge is cooked with roughly eight times as much water as an ordinary pot of rice, turning it almost creamy.
Rice is simmered in far more water than usual until it breaks down into a soft, soupy porridge, then served with grilled meat skewers, pickled vegetables, fried or salted fish, or an omelet on the side.
Why it's made this way: A gentle, quick-to-make rice porridge has long served as Madagascar's comfort-food breakfast, and the northern habit of pairing it with grilled skewers gives it a distinct regional twist.
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Part of World of Street Food — 3248 dishes from 118 countries.
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