“Vary” (v-are-ee) is Malagasy for “rice,” and it’s definitely an important word. Why? Because we eat rice at almost every meal! And it is DELICIOUS. Typically, breakfast consists of a mushier rice (closer to oatmeal consistency), while lunch and dinner feature either white or red rice with a dish of greens, meat, or beans on the side. You can even spice up your rice with a splash of sakay (suh-k-eye), a popular sauce. Add cautiously, though; most sakay tends to be extremely spicy. Already, we’ve tried a variety of different dishes to accompany our rice, such as pork, veggies, meatballs, butter beans in gravy, sausage and green beans, ground cassava leaves, and even a whole fish complete with its eye! (I was too scared to eat the eye, but maybe next time.)
Rice Vocabulary Vary amin’anana (rice with greens): usually eaten for breakfast Vary amin’ovy (rice with potato): usually eaten for breakfast Vary sosoa (wet rice): usually eaten for breakfast Vary maina (dry rice): the type of rice eaten at lunch and dinner
Our lunch today! Red rice, beans in a buttery sauce, and cooked vegetables.