The Malagasy people are the world’s highest
per-capita consumers of rice, which means that you can find rice in nearly
everything that you eat! There is rice in the breads, porridges, and even in
the water.
Ranon’ Ampango, which literally translates to “burnt rice water,” is one
of the most distinctive & consistently practiced mealtime cultural pieces
across the island. Anywhere you go you can expect to see glasses filled with
this delicious, brown-hued liquid.
Making ranon’ ampango is fairly
straightforward. You just need to do as the name suggests! Cook a little more
rice than is needed for the meal. Once cooked, remove most of the rice from the
pot, leaving a layer about ½ an inch thick. Heat the remaining rice until it is
burned & then pour in water to fill the pot. The longer the water is
allowed to boil, the darker & stronger it will become. The result is a
tea-like beverage that is served hot & typically enjoyed at the end of the
meal.
According to the kind woman pictured here,
the best ranon’ ampango comes from cooking local red rice in a large, well-used
pot over a traditional charcoal stove.
Enjoy! Mazotoa!
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