East Africa · Drink
Ranovola
A smoky, comforting Malagasy roasted rice infusion brewed by boiling water directly over the caramelized crust at the bottom of the rice pot.
The story
Prepared in both highland Merina homes and coastal fishing villages, ranovola (also known as ranon'ampango) is the daily hydration staple of Madagascar, consumed hot straight after noon and evening meals. Born out of resourcefulness, it transforms the crust of rice baked onto the bottom of traditional cast-aluminum pots (apango) into a digestive, sterile beverage. Historically, boiling drinking water through charred rice provided a safe and pleasant way to hydrate in regions lacking potable tap water, while infusing the water with toasty, nutty pyrazines.
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