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Sabeda or vary sosoa with skewer or môsikiky

Vary sosoa: Unveiling the Rich Flavors of Malagasy Rice Dishes

The Varying Solution

Vary sosoa is a traditional dish from Madagascar, often eaten for breakfast with kitoza (smoked meat) or omelette. Some families enjoy it with sugar or salt. It can also be eaten in the evening. This dish is very light because the rice needs to be cooked until very soft before removing it from the heat. Unlike vary maina, vary sosoa is cooked with a lot of water compared to the amount of rice used. There are different types of rice in Madagascar such as white rice, makalioka, vary mavokely, and varigasy (red rice), with the latter being ideal for making vary sosoa. In Malagasy tradition, vary sosoa is also consumed with milk (vary tondraha dronono) during various ancestral ceremonies and sometimes enjoyed with honey on these occasions.

The Benefits of Pineapple Juice

The vary amin’anana is similar to vary sosoa but includes mixed vegetables, small fish, ginger, and tomato. It is typically eaten in the evening for dinner and sometimes for breakfast. It is often served with sausages or kitoza.

Variety of Pineapple Recipes


– 300g of red rice
– 250g of mixed greens
– 2 fresh tomatoes
– 1 onion
– 1 garlic clove
– 1 tsp grated ginger
– Salt and pepper.


Finely chop the greens and sauté them with large pieces of tomatoes and onions. Add in the grated garlic and ginger, along with “vary” and 1L of water. Let it cook for 30 minutes, gradually adding more water as needed. Serve it hot with a side of sausage.

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