Voanjobory sy henakisoa recipe (Bambara groundpeas and pork)

Ingredients (serves 4):

1 kg fatty pork meat cubed

250g dry voanjobory or Bambara groundpeas

2 cubed medium sized tomatoes

3 tablespoons vegetable oil

1 large onion, chopped

A half clove of garlic mashed

Salt and pepper



When dry groundpeas, soak in 4 volumes of water overnight and drain before use. In a pot, cover peas with water and boil on medium heat with a little salt. Add water as needed untill the peas are tender. Cooking is finished when the peas can easily be crushed with your fingers.
Once the peas are cooked and there is no more sauce juce, turn off the heat. Meanwhile, cook the meat in another pot over medium heat, adding water occasionally until it is tender. Add salt to taste. In general, pork meat cooks more quickly than beef. The meat should not be too soft to prevent fraying when you mix it with peas. Once the meat is cooked and all of the juice evaporated, add the oil, onions and garlic and let fry for about 2 minutes. Then add the tomatoes and cover. Simmer for 5 minutes or until tomatoes are softened. Then add the cooked beans in the sautéed meat. Mix well and adjust seasoning (salt and pepper). Serve with white rice and fresh tomato salad  … and maybe some fresh chili paste!

Enjoy! – Mazotoa Homana!

VM tip: Pork meat is never eaten with sauce juice when mixed with vegetables, peas, or any other accompaniment. Fatty meat with the rind is ideal to prepare with the voanjobory.

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