AI-generated image
Henakisoa sy voanjobory
Pork with groundnuts
Malagasy pork stewed with Bambara groundnuts
Henakisoa sy voanjobory is a highland dish from the countryside around Antsirabe and Fianarantsoa, cooked for family gatherings: pork simmered for a long time with Bambara groundnuts, a hard, round pulse that turns creamy and nutty, until the meat is tender and the beans have thickened the sauce. This dish contains pork. It is eaten with rice and a fresh tomato salad. The mistake is not soaking the dried pulses, which then never soften; soak them overnight. Chef's tip: if you can't find Bambara groundnuts, black-eyed beans or borlotti give a similar result in less time.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz dried Bambara groundnuts or black-eyed beanssoaked overnight
- 2 lb pork shoulder or bellyin 4 cm pieces
- 1 tbsp vegetable oil
- 1 onionchopped
- 4 garlic clovescrushed
- ½ oz fresh gingergrated
- 3 tomatoeschopped
- 1 ½ tsp salt
- 6 ¼ cups water
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Drain 10 ½ oz dried Bambara groundnuts or black-eyed beans, put them in a pan of fresh water, bring to the boil and boil hard for 10 minutes, then simmer for 40 minutes (20 for black-eyed beans) until starting to soften. Drain.
50 minStep 2: Meanwhile heat 1 tbsp vegetable oil in a heavy pot and brown 2 lb pork shoulder or belly for 10–15 minutes until the fat runs and it is golden all over.
15 minStep 3: Add 1 onion, 4 garlic cloves and ½ oz fresh ginger and cook for 5 minutes. Add 3 tomatoes and cook for 5 minutes.
10 minStep 4: Add the pulses, 6 ¼ cups water and 1 ½ tsp salt. Cover and simmer for 1 hour to 1 hour 15 minutes, until the pork is tender and the beans are creamy. Uncover for the last 15 minutes to thicken.
75 minStep 5: Pork pieces must reach at least 145°F; after this long simmer they will be well above. Serve with rice. Keeps 3 days chilled.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 34 g
- Carbs
- 30 g
- Fat
- 38 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does henakisoa sy voanjobory take?
- About 150 minutes in total: 20 minutes to prepare and 130 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian