National Dishes of the World

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Ravitoto
Photo: lovarakotomalala, CC BY 2.0, Wikimedia Commons

main dish

Ravitoto

Pounded cassava leaves braised with fatty pork and garlic, served with rice.

Eaten in: Madagascar

Prep
15 min
Cooking
2 h
Total
2 h 15 min
Servings
4

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About the dish

Ravitoto means “pounded leaves” in Malagasy, and cassava leaves crushed in a mortar into a thick green paste are indeed the heart of the dish. They are cooked for a long time with pieces of fatty pork, garlic and ginger, and in many homes with coconut milk too, until soft, dark and velvety. The fat from the meat seeps into the leaves and gives them a deep flavour. Ravitoto sy henakisoa, made with pork, is one of the Malagasy people’s favourite dishes, eaten of course with a large helping of rice.

Main ingredients

  • cassava leaves
  • pork belly or shoulder
  • garlic
  • ginger
  • onion
  • coconut milk

Madagascar: Most often made as ravitoto sy henakisoa, with pork.

More: Wikipedia (en)

Recipe

Ravitoto

https://foodmap.ominuvo.com/dish/ravitoto

Ingredients

4 servings

4 servings

Method

  1. Thaw the cassava leaves, cover them with the water in a pot and simmer, covered, for 45 minutes.

  2. Meanwhile cut the pork into 3 cm cubes and fry them in the oil until golden and some of the fat has rendered.

  3. Add the chopped onion and crushed garlic and ginger and fry for another 3 minutes.

  4. Tip the meat and its fat into the leaves, season with salt and simmer gently for about an hour, stirring often and adding water if needed.

  5. If using coconut milk, add it for the last 15 minutes.

  6. Cook until the leaves are soft and dark and the sauce is thick, then serve with rice.

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