Equipment
Ingredients
Aromatics Base
- 30 ml vegetable oil
- 150 g yellow onion, diced
- 15 g garlic, minced
- 15 g fresh ginger, grated
Stew Components
- 500 g canned white beans, rinsed and drained
- 400 g crushed tomatoes, canned
- 240 ml vegetable broth
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 2 g fresh thyme, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 405 kcal
- Protein
- 26 g
- Carbohydrates
- 77 g
- Fat
- 9 g
- Fiber
- 18 g
- Sugar
- 8 g
- Sodium
- 1438 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 1523 mg
- Calcium
- 234 mg
- Iron
- 9.0 mg
- Magnesium
- 186 mg
- Phosphorus
- 335 mg
- Zinc
- 3.9 mg
- Vitamin A
- 32 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 8 mcg
- Water
- 98 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onions and cook until translucent and softened, about 5 minutes.
Add the minced garlic and grated fresh ginger to the softened onions. Cook continuously for 1 minute until highly fragrant, ensuring the aromatics do not burn.
Pour in the crushed tomatoes and vegetable broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits into the liquid.
Stir in the rinsed white beans, kosher salt, black pepper, and fresh thyme. Ensure the beans are fully submerged in the tomato broth.
Bring the stew to a gentle boil reaching 100°C/212°F. Once bubbling, cover the pot with a lid, reduce the heat to low, and cook for 15 minutes.
Remove the lid and continue to cook for an additional 10 minutes to reduce and thicken the sauce. Mash a small portion of the beans against the side of the pot with your wooden spoon to create a creamier consistency.
Remove the pot from the heat and allow the stew to rest for 5 minutes. Ladle into warm bowls and serve hot.
Chef's Notes
- Using fresh ginger rather than powdered ginger is critical for achieving the bright, slightly spicy backbone of authentic Malagasy cuisine.
- Mashing a handful of the white beans against the pot wall releases natural starches that thicken the tomato gravy beautifully without needing a flour slurry.
- For a deeper flavor profile, allow the crushed tomatoes to cook down and caramelize slightly in the pan for 3 minutes before adding the vegetable broth.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freezes beautifully; beans may soften slightly upon thawing.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water if the stew has thickened too much.
Troubleshooting
Stew is too thin and watery
Cause: Not simmered uncovered for long enough, or too much broth was added
Fix: Mash more beans against the side of the pot and simmer uncovered for an additional 5 to 10 minutes
Prevention: Measure liquids carefully and ensure a steady simmer when the lid is removed
Stew tastes flat or bland
Cause: Under-seasoned or lacking aromatic intensity
Fix: Stir in an extra pinch of kosher salt and a splash of fresh lemon juice or a dash of hot sauce right before serving
Prevention: Use fresh, not dried, ginger and ensure enough salt is used to properly season the beans
Cultural Context
Tsaramaso is a cherished daily staple in Madagascar, highlighting the island nation's rich culinary history that bridges African, Indian, and Southeast Asian traditions. The stew is almost exclusively eaten for lunch or dinner piled generously over mounds of white rice, frequently paired with a fiery local chili condiment known as sakay.
