Ravitoto is a beloved Malagasy stew made from finely pounded cassava leaves cooked slowly with pork until the greens are tender and the meat is richly flavoured.
Brown the pork first, then simmer it with the cassava leaves and aromatics before adding coconut milk for a rounded, savoury finish.
Use prepared cassava leaves from a trusted source and cook them thoroughly; raw cassava leaves should not be eaten.
Serving Suggestions
Serve hot with plain steamed rice so it can soak up the dark green, savoury stew.
Recipe Notes
Refrigerate for up to 3 days. Reheat gently with a splash of water or coconut milk.
Malagasy Ravitoto with Pork (Cassava Leaf Stew)
Tender pork simmered with cassava leaves, ginger, garlic, and coconut milk in a deeply savoury Malagasy stew.
Ingredients
Equipment
Method
Brown the pork:
- Heat the oil in a heavy Dutch oven over medium-high heat. Season the pork with half the salt and the pepper.
- Brown the pork in batches for 5 to 7 minutes, turning until several sides are deeply coloured. Transfer to a plate.
- Add the onion and cook for 5 minutes. Stir in the garlic and ginger and cook for 1 minute.
Simmer the ravitoto:
- Return the pork to the pot and add the cassava leaves, water, bay leaf, and remaining salt. Stir well.
- Bring to a simmer, cover, and cook over low heat for 75 minutes, stirring occasionally, until the pork is tender and the leaves are fully cooked.
- Stir in the coconut milk and simmer uncovered for 10 minutes. Remove the bay leaf and serve with rice.
Nutrition
Notes
- The stew should be thick and spoonable rather than soupy.
- Prepared cassava leaves vary in salt and texture, so taste near the end and adjust carefully.
