The henakisoa sy amalona, or pork with eel, is a traditional Malagasy dish that is part of the seven royal dishes.
While the dish is quite easy to prepare, it is not unanimously accepted in Madagascar. The reason is that some cultures don’t accept the consumption of pork, and for others, the association of pork with fish is not very usual.
This does not prevent this dish from being one of the prestigious dishes served to honor distinguished guests during traditional celebrations in the highlands. It should be tried while traveling through the big island.
Henakisoa Sy Amalona Recipe
Start by cutting the meat into large pieces. Peel the garlic cloves and mash them. Heat the oil in a casserole dish.
Brown the meat on all sides. Add a little water and the garlic puree and season, after 30 to 40 minutes, add the ravitoto and simmer for another 10 minutes.
For a refined taste, you can use black pork from Gascony.
Be Sure to Try These Other Madagascar Dishes!
Be sure to recreate this incredible dish!. Enjoy your henakisoa sy amalona!
Ravitoto sy hena kisoa (Crushed cassava leaves and braised pork)
- Pork loin: 800 g
- Pork belly: 250 g if you don't like fatty meat, stick to the loin
- Garlic: 3 large cloves
- Ravitoto: 400g box
- Oil: 2 tbsp
- Pepper and ground salt
- Cut the meat into large 4 cm pieces.
- Peel the garlic cloves and mash them.
- Heat the oil in a casserole dish.
- Brown the meat on all sides.
- Add a little water and the garlic puree and season.
- After 30 to 40 minutes, add the ravitoto and simmer for another 10 minutes.