Entree: Madagascar – National Cuisine – Ravitoto (Pounded cassava leaves with pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 4 oz (115 g) pork rind or fatty pork belly, chopped (optional, for extra richness)
- 1 lb (450 g) crushed cassava leaves (fresh pounded or frozen "ravitoto")
- 2 tbsp (30 ml) neutral oil or rendered pork fat
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced (about 18 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 tsp (5–10 g) salt, to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (240 ml) water or low-sodium stock, plus more as needed
- 1 cup (240 ml) coconut milk (optional, for a creamier finish)
- 1 tbsp (15 ml) lime juice or vinegar (to brighten, optional)

Instructions

1. In a heavy-bottomed pot or Dutch oven, heat the oil or rendered pork fat over medium-high heat. Add the pork shoulder pieces (and pork rind if using) and brown on all sides, about 6–8 minutes, to render fat and develop color.
2. Reduce heat to medium, add the sliced onion, garlic, and ginger. Sauté until the onion is soft and fragrant, about 5 minutes.
3. Add the crushed cassava leaves to the pot and stir to combine with the pork and aromatics. Pour in 1 cup (240 ml) water or stock, season with salt and pepper, and bring to a gentle simmer.
4. Cover, reduce heat to low, and simmer gently until the pork is tender and the leaves have integrated into a thick, cohesive mixture, about 45–60 minutes. Stir occasionally and add small amounts of water if mixture becomes too dry.
5. If using coconut milk, stir it in during the final 10–15 minutes of cooking and simmer uncovered until the sauce is glossy and well combined. Adjust seasoning with salt, pepper, and lime juice or vinegar if desired.
6. Serve hot with steamed rice or boiled manioc (cassava) as traditionally done.