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Malagasy ravitoto with pork, a deep green cassava leaf stew with tender pork pieces in a clay bowl beside plain rice, soft diffuse window light and natural home-style presentation.

Malagasy Ravitoto with Pork (Cassava Leaf Stew)

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Tender pork simmered with cassava leaves, ginger, garlic, and coconut milk in a deeply savoury Malagasy stew.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Malagasy
Calories: 635
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and aromatics
  • 2 lb boneless pork shoulder cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1 large yellow onion finely chopped
  • 5 cloves garlic minced
  • 2 in fresh ginger finely grated
  • 1 1/2 tsp fine salt divided
  • 1/2 tsp ground black pepper
Stew and serving
  • 1 1/2 lb prepared cassava leaves finely chopped
  • 2 cups water
  • 1 cup coconut milk full-fat
  • 4 cups cooked white rice to serve

Equipment

  • Heavy Dutch oven
  • Chef's knife
  • Wooden spoon
  • Measuring cups
  • Rice cooker or saucepan

Method
 

Brown the pork:
  1. Heat the oil in a heavy Dutch oven over medium-high heat. Season the pork with half the salt and the pepper.
  2. Brown the pork in batches for 5 to 7 minutes, turning until several sides are deeply coloured. Transfer to a plate.
  3. Add the onion and cook for 5 minutes. Stir in the garlic and ginger and cook for 1 minute.
Simmer the ravitoto:
  1. Return the pork to the pot and add the cassava leaves, water, bay leaf, and remaining salt. Stir well.
  2. 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.
  3. Stir in the coconut milk and simmer uncovered for 10 minutes. Remove the bay leaf and serve with rice.

Nutrition

Calories: 635kcalCarbohydrates: 55gProtein: 35gFat: 31gSaturated Fat: 15gCholesterol: 115mgSodium: 760mgFiber: 6gSugar: 4g

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.