Entree: Madagascar – Southern Culinary Region – Tsaramaso sy Henakisoa (Slow-simmered southern Malagasy stew of pork and cowpeas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 cups (400 g) dried tsaramaso or cowpeas, soaked overnight and drained
- 1 lb (454 g) pork belly or pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves (about 0.5 oz / 15 g) garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated (about 0.6 oz / 18 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 4 cups (960 ml) water or light chicken stock
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) black pepper
- 1 tsp (2 g) smoked paprika (optional, for depth)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Drain the soaked tsaramaso. Rinse the beans and set aside.
2. In a large heavy pot, heat the oil over medium-high heat. Add the pork pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
3. Reduce heat to medium. Add the sliced onion to the pot and cook until soft and translucent, about 5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes.
5. Return the browned pork to the pot, add the drained tsaramaso, bay leaf, water or stock, salt, pepper, and smoked paprika if using. Bring to a gentle boil.
6. Lower heat to a simmer, cover partially, and cook until the cowpeas are tender and the pork is fork-tender, about 1 to 1 1/2 hours. Stir occasionally and add a little extra water if the stew becomes too thick.
7. Adjust seasoning to taste, remove the bay leaf, and stir in chopped cilantro or parsley just before serving. Serve hot with steamed rice or bread.