Sides
Voanjobory Sy Henakisoa
Ingredients
- 300g (1.5 cups) Dried bambara beans (or black-eyed peas as substitute), soaked overnight
- 225g (1/2 lb) Pork belly or shoulder, cubed
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 30ml (2 tbsp) Vegetable oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 950ml (4 cups) Water
Method
- Drain the soaked beans and set aside.
- Heat the oil in a pot and brown the pork on all sides.
- Add the onion and garlic and cook until softened.
- Add the beans, salt, pepper, and water.
- Bring to a boil, then reduce to a simmer and cook, covered, for 45 minutes to 1 hour, until the beans and pork are tender, adding water as needed.
- Serve as a hearty side alongside rice and a main dish.
Introduction: Voanjobory sy henakisoa, bambara beans simmered with pork, is a filling side dish from the Malagasy highlands, especially popular in and around Antananarivo.
Cultural Background: The beans grow well in the cooler climate of the highlands around the capital.
Tips: Soaking the beans overnight significantly shortens the cooking time and improves the texture.
Variations: Beef can replace pork, and some households add a chopped tomato for extra depth.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat on the stovetop with a little added water.
Nutrition: Approx. 300 kcal, 18g protein, 28g carbohydrates, 13g fat per serving.
FAQs:
Q: What can I use instead of bambara beans?
A: Black-eyed peas are the closest widely available substitute, with a similar texture once cooked.
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