About this Dish
Pounded cassava leaves stewed with pork, a Malagasy comfort classic.
History & Origin
Ravitoto relies on finely pounded cassava leaves, a labor-intensive process traditionally done by hand, stewed for hours with pork until deeply savory.
IngredientsServes 3
🥩Pork belly or shoulder, 600g cut into chunks
🌿Fresh or frozen cassava leaves (ravitoto), 400g well pounded or finely ground
🧅Onion, 1 large finely chopped
🧄Garlic cloves, 4 minced
🥥Coconut milk, 400ml (1 can)
🌊Water, 500ml
🫒Neutral cooking oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
🖤Black pepper, ½ teaspoon freshly ground
Method
1
If using fresh cassava leaves, pound them thoroughly in a mortar or pulse in a food processor until very finely broken down — this is essential to remove bitterness and achieve the right texture. If using frozen pre-pounded leaves, thaw them completely and squeeze out excess water.2
Heat the oil in a large heavy pot over medium-high heat. Add the pork chunks and brown them on all sides for about 5–7 minutes until nicely golden, then set aside.3
In the same pot, lower the heat to medium and sauté the onion until soft and translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.4
Return the pork to the pot and stir in the pounded cassava leaves, mixing everything together well. Pour in the water and bring to a gentle boil.5
Reduce the heat to low, cover the pot, and let it simmer for 40–45 minutes, stirring occasionally, until the leaves are very tender and have darkened to a deep green.6
Pour in the coconut milk, season with salt and black pepper, and stir well. Let everything simmer uncovered for a further 15 minutes until the sauce thickens and the flavours meld together beautifully.7
Taste and adjust seasoning. Serve hot over a generous mound of plain white rice — ravitoto is always eaten with rice in Madagascar!User Reviews
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