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Voanjobory Sakafo Malagasy Madagascar

Unveiling the Art of Voanjobory and Pois de Bambara: Traditional Preparations and Recipes for Exquisite Delights

The Bambara bean, also known as the groundnut, originated in West Africa and is highly favored by the people of Madagascar. This legume grows underground, hence its name “groundnut.” It is a popular choice due to its high protein and vitamin content, ranking second only to white beans among the Malagasy population.

How to Prepare Voanjobory?

The traditional Malagasy dish, voanjobory, is a versatile and flavorful accompaniment to main courses. It can be cooked with pork or sausage without broth, or with beef in a broth as a soup. Additionally, it pairs well with fish when layered at the bottom of the pot before adding the fish on top. The dish comes in two varieties: fresh voanjobory made from Bambara beans and dried voanjobory.

Voanjobory is often enjoyed alongside the main course and is particularly popular when served with brède like romazava. Its adaptability makes it suitable for various meat and fish dishes, offering a tasty addition to traditional Malagasy cuisine.

Fish recipes with voanjobory


– 1kg of tilapia
– 500g of bambara nuts
– 2 tomatoes
– 2 onions
– 1 garlic clove
– oil and salt.

Preparations: Simple English Rewording

To cook “voanjobory,” start by simmering it in a pot for 30 minutes. Then, increase the heat and cook for a few more minutes. Add peas and some salt, stirring them together. Cover with water and let it cook until the peas are tender, leaving just a little sauce. Serve with rice and pickles on the side.

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