Ravitoto

About This Recipe

Ravitoto sy henakisoa is one of the most beloved dishes in Madagascar, combining pounded cassava leaves with fatty pork and rich coconut milk into a thick, hearty stew. The cassava leaves must be cooked long and slow to break down their bitterness and fibrous texture; the result is a dark, intensely flavoured mass that clings to rice with magnificent results. It is a dish of celebration and abundance, brought out for important guests.

Ingredients

Serves 4

• 400 gcassava leaves, finely pounded (or frozen/canned)
• 500 gpork belly or shoulder, cut into chunks
• 400 mlcoconut milk
• 1 mediumonion, chopped
• 4 clovesgarlic, minced
• 2 tbspgroundnut oil

Instructions

1. 1

   Brown pork

   Heat oil in a heavy pot. Brown pork chunks on all sides over high heat. Remove and set aside.

2. 2

   Sauté aromatics

   Reduce heat to medium. Fry onion and garlic in the same pot until golden, about 5 minutes.

3. 3

   Add cassava leaves

   Add cassava leaves and stir well. Return pork. Pour in coconut milk and enough water to just cover. Season with salt.

4. 4

   Long simmer

   Cover and simmer on low heat 60–70 minutes, stirring occasionally, until cassava leaves are very tender and stew is thick and dark.

5. 5

   Serve

   Serve over mountains of steamed white rice (vary mena).

Variations

• •

  Use beef short ribs instead of pork for a different depth of flavour.

• •

  Smoked pork adds a wonderful campfire note.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days; the stew improves considerably the next day. Freeze up to 2 months.

Frequently Asked Questions