Ravitoto (Malagasy Pork and Cassava Leaves)

Experience the unique and hearty flavors of Madagascar with Ravitoto, a traditional dish made from finely pounded cassava leaves cooked with tender pork. This rich, savory meal is a staple in Malagasy cuisine, perfect for family dinners or when you want a taste of authentic island flavors.

Ingredients

• 1 lb (450 g) pork belly or shoulder, cut into small cubes
• 1 lb (450 g) fresh cassava leaves (or frozen, finely chopped)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup coconut milk (optional for creaminess)
• Salt and pepper to taste

Instructions

1. Prepare the Pork

   Heat vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides. Remove and set aside.

2. Cook the Aromatics

   In the same pot, add chopped onion and garlic. Sauté until fragrant and lightly golden.

3. Add the Cassava Leaves

   Add the cassava leaves to the pot, stirring well to combine with the aromatics. Cook for a few minutes until the leaves begin to soften.

4. Simmer with Pork

   Return the browned pork to the pot. Add a small amount of water or broth if needed to prevent sticking. Cover and simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the pork is tender and the flavors meld.

5. Optional Creamy Finish

   For a richer version, stir in coconut milk during the last 10–15 minutes of cooking. Season with salt and pepper to taste.

6. Serve

   Serve Ravitoto hot, traditionally with steamed rice. The combination of tender pork and flavorful cassava leaves makes for a comforting and filling meal.

Serving

Pair Ravitoto with a side of tomato salad or pickled vegetables for a fresh contrast. This dish embodies the rustic and vibrant flavors of Malagasy home cooking.