Vary Amin’anana (Antananarivo Highland Rice & Mustard Green Porridge) – Authentic Madagascar Recipe
Warming central highland savory rice and green leaf pot served with bright tomato-onion rougaille.
- Country of Origin
- 🇲🇬 Madagascar (East Africa, Africa)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Jasmine or highland rice, Chopped mustard greens and watercress, Diced tomatoes and scallions, Fresh ginger, Garlic
Ingredients for Vary Amin’anana (Antananarivo Highland Rice & Mustard Green Porridge) (4 Servings)
- 1.25 lbs (or 2.5 cups) jasmine or highland rice, prepped into bite-sized pieces
- 1.5 cups chopped mustard greens and watercress, washed and trimmed
- 1 cup diced tomatoes and scallions
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Madagascar seasoning (garlic, cracked black pepper, lasary tomato-scallion relish)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh ginger for 3–4 minutes until fragrant.
- Stir in garlic, cracked black pepper, lasary tomato-scallion relish and toast for 45 seconds to release the essential oils of Madagascar's kitchen.
- Add jasmine or highland rice and chopped mustard greens and watercress, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in diced tomatoes and scallions, adjust seasoning, and ladle steaming hot into deep bowls.