Northern Breakfast · Rice Porridge
Sabeda (Northern Rice Porridge with Skewers)
Photo: Chirocca77 / Wikimedia Commons · CC0 1.0
Elsewhere in Madagascar the same soupy rice is called vary sosoa, and it's cooked with several times more water than 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.
More from Madagascar
Ranon'apango (Ranovola)
Mofo Gasy
Sambos
Nem Malgache (Malagasy Spring Rolls)
Masikita (Zebu Skewers)
Romazava (Beef & Greens Stew)
Part of World of Street Food — 3443 dishes from 118 countries.
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