Ranonpango – African Recipes

Recipe ingredients and directions:

Ranonpango (Madagascar)

This is the burned-rice beverage which is an important part of the

meal. Malagache cooks double the quantity of rice they require

for the meal. When it is cooked, they remove most of the rice from

the earthenware pan. The remainder (a layer about 1/2-inch thick)

is heated until it is burned and acquires a characteristic aroma.

At that point boiling water is poured over the rice to the top of

the pan. It is cooled, strained, and chilled. This beverage is used

in place of water on the island.

Category: African Recipes