Entree: Madagascar – Southern Culinary Region – Ravitoto (Stewed shredded cassava leaves cooked with pork)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) pork shoulder or pork belly, cut into 1-inch pieces
- 1 lb (450 g) cassava leaves, finely shredded or crushed, fresh or frozen
- 2 tbsp (30 ml) neutral vegetable oil or pork fat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 tsp (5 ml) ground black pepper
- 1 1/2 tsp (7.5 ml) sea salt, or to taste
- 1 cup (240 ml) water or low-sodium chicken stock
- 1/2 cup (120 ml) coconut milk (optional, for a richer sauce)
- Cooked white rice, for serving

Instructions

1. Heat the oil or pork fat in a large heavy-bottomed pot over medium-high heat. Add the pork pieces and brown on all sides, about 6–8 minutes.
2. Push the pork to one side, add the chopped onion, garlic, and ginger, and sauté until fragrant and the onion is translucent, about 3–4 minutes.
3. Stir in the shredded cassava leaves, black pepper, and salt until well combined with the pork and aromatics.
4. Add the water or stock, bring to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, for 45–60 minutes until the cassava leaves are tender and the pork is very soft.
5. If using, stir in the coconut milk in the last 10 minutes of cooking and adjust seasoning. Continue to simmer uncovered a few minutes to meld flavors and thicken slightly.
6. Serve hot with plenty of steamed white rice.