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Ravitoto

Name: Ravitoto
Total time: 120 min
Yield: Serves 4
Cuisine: Madagascar
Ingredients: 3 bunches Spinach; 400g Pork belly; 200ml Coconut milk; 1 Onion; 3 cloves Garlic; 1 1/2 tsp Salt; 1 tbsp Vegetable Oil; To taste Cooked rice; 2 Tomato

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

Pounded cassava leaves stewed with pork and coconut — a beloved traditional dish of Madagascar.

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📖 The Story Behind This Dish

Ravitoto, pounded cassava leaves stewed for a long time with pork, is one of Madagascar's most popular dishes. Coconut milk is often added to mellow it. Long cooking makes the cassava leaves pleasant to eat. It's served over white rice with lasary, a tomato salad.

🌆 Where it's eaten: At an Antananarivo market, a woman pounds cassava leaves in a mortar while at the eatery next door the green stew with pork is spooned over rice.

🥕 Ingredients (serves 4)

Spinach 3 bunches
Pork belly 400g
Coconut milk 200ml
Onion 1
Garlic 3 cloves
Salt 1 1/2 tsp
Vegetable Oil 1 tbsp
Cooked rice To taste
Tomato 2

👩‍🍳 Instructions

Finely chop the spinach and crush lightly in a mortar.
Cut the pork belly into bite-size pieces and fry in oil until the fat renders.
Add the onion and garlic and sauté.
Add the spinach and 300ml water and stew on low for 40 minutes (2 hours if using cassava leaves).
Add the coconut milk, simmer 10 minutes, and season with salt.
Serve with rice and a chopped tomato salad.

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