Highland Legume · Slow-Simmered
Voanjobory sy Henakisoa (Bambara Groundnuts with Pork)
Photo: Lemurbaby / Wikimedia Commons · CC BY 3.0
The bambara groundnut, originally from West Africa, buries its pods underground like a peanut, which is why its Malagasy name is built on voanjo, the word for peanut.
Small, earthy bambara groundnuts are simmered for hours with pork and a base of onion, garlic, tomato and ginger until the beans turn creamy and the broth thickens into a dish built for cool highland evenings.
Why it's made this way: Long, patient simmering of a humble legume into something rich shows the highland habit of turning a modest harvest into a filling, warming meal.
More from Madagascar
Ranon'apango (Ranovola)
Mofo Gasy
Sambos
Nem Malgache (Malagasy Spring Rolls)
Masikita (Zebu Skewers)
Romazava (Beef & Greens Stew)
Part of World of Street Food — 3443 dishes from 118 countries.
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