Malagasy recipe
How to make Pork with white beans
Henakisoa sy tsaramaso
All of Madagascar, especially the highlands
Pieces of pork simmered with white beans in a tomato, onion and garlic sauce. It is one of the most common laoka in family homes and in simple roadside eateries called hotely, always served with rice and often with a fresh tomato relish.
Ingredients
- 500 g pork shoulder or belly, cut into cubes
- 2 x 400 g tins white beans (cannellini or haricot), drained
- 1 onion, chopped
- 3 cloves garlic, crushed
- 3 tomatoes, chopped, or 1 tin chopped tomatoes
- 1 tablespoon oil
- About 400 ml water
- Salt and pepper, and cooked rice to serve
Method
- Brown the pork in the oil in a heavy pot over a medium heat until golden. Pour off some of the fat if there is a lot.
- Add the onion and garlic and cook for 3 minutes, then add the tomatoes and cook until they break down into a sauce.
- Add the water, cover and simmer for about 45 minutes, until the pork is tender.
- Stir in the beans and simmer uncovered for 10 to 15 minutes, until the sauce is thick.
- Season with salt and pepper and serve with rice.
Made it at home? Tick it off and it goes into your kitchen passport.
In Malagasy henakisoa means 'pork' and tsaramaso means 'beans'. Pork is avoided by some Malagasy peoples, such as many Sakalava, because of local taboos called fady.
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