HenaKisoa sy Voanjo
A hearty and flavorful stew made with pork and peanuts, simmered in a rich tomato and onion base. This dish is a comforting staple, often enjoyed with rice.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 1 cup Peanuts(roasted and unsalted, roughly chopped)
- 400 g Tomatoes(canned diced tomatoes, or 4-5 fresh ripe tomatoes, chopped)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 2-3 cups Water or broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 Bay leaf
👨🍳 Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes (fresh or canned) and cook for 5 minutes, allowing them to break down slightly.
- 4
Return the browned pork to the pot. Add water or broth, salt, pepper, and the bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender.
- 5
Stir in the chopped roasted peanuts. Continue to simmer, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- 6
Remove the bay leaf before serving. Adjust seasoning if necessary. Serve hot with steamed rice.
💡 Pro Tips
- ✓For a richer flavor, you can use pork broth instead of water.
- ✓If the sauce is too thin, you can mash some of the cooked pork and peanuts against the side of the pot to help thicken it.
- ✓Ensure the pork is tender before adding the peanuts, as they do not require long cooking time.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Incorporate other vegetables like carrots or sweet potatoes during the last 30 minutes of simmering.
- For a different texture, use whole peanuts and let them cook longer to soften.