Mangu

ravitoto

Next Dish: Tom Yum Goong

Ravitoto is a traditional dish from Madagascar, primarily composed of cassava leaves that have been crushed and cooked until they reach a consistency similar to spinach. Often, the dish is cooked with pork and served over rice, making it a staple in the Malagasy diet. The name "Ravitoto" translates to "crushed leaves" in Malagasy. Its preparation can be time-consuming, as the cassava leaves need to be pounded into a paste before cooking.

coconut milk

salt

garlic

oil

cassava

dried pepper

ground pork

onion

Recipe

Ingredients:

  • 1 kg of cassava leaves

  • 500g of pork

  • 2 cans of coconut milk

  • Salt and pepper to taste

  • 3 cloves of garlic

  • 1 onion

  • 1 tablespoon of oil


Instructions:

  1. Start by washing the cassava leaves thoroughly and then chop them finely.

  2. In a large pot, add the oil and heat it up. Once hot, add the finely chopped onion and garlic and sauté until they become translucent.

  3. Add the pork to the pot and cook until it is browned.

  4. Add the chopped cassava leaves to the pot and mix well with the pork.

  5. Pour the coconut milk into the pot and stir well to combine all the ingredients.

  6. Season with salt and pepper to taste.

  7. Cover the pot and let it simmer for about 2 hours, stirring occasionally to prevent the food from sticking to the pot.

  8. Check the pork and cassava leaves to see if they are well cooked. If not, continue cooking for another 30 minutes.

  9. Once everything is well cooked, remove the pot from the heat and let it cool down a bit before serving.

  10. Serve your Ravitoto with rice or bread. Enjoy your meal!