Entree: Madagascar – Southern Culinary Region – Henakisoa sy Amalona (Slow-braised pork and eel in a spiced tomato-coconut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 eel fillets, approx. 6 oz (170 g) each, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) crushed tomatoes (1 can)
- 1 cup (240 ml) coconut milk
- 1 medium tomato, diced
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground turmeric
- 1 bay leaf
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1/4 cup (15 g) chopped cilantro for garnish

Instructions

1. Heat oil in a heavy pot over medium-high heat. Brown the pork in batches until well caramelized, remove and set aside. In the same pot sauté the onion until soft, add garlic and ginger and cook 1 minute, stir in tomato paste, smoked paprika and turmeric, then add crushed tomatoes, coconut milk, diced tomato, bay leaf and thyme; return pork to the pot, bring to a simmer, cover and cook gently for about 40–50 minutes until the pork is tender.
2. Add the eel pieces and lime juice to the simmering stew, cook uncovered 8–10 minutes until the eel is cooked through and flakes easily, adjust seasoning with salt and pepper, remove bay leaf and thyme stems, garnish with cilantro and serve hot with steamed rice or boiled cassava.