Ravitoto: Malagasy Stew with Pounded Cassava Leaves

Name: Ravitoto: Malagasy Stew with Pounded Cassava Leaves
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 personnes
Cuisine: Madagascar — Océan Indien
Ingredients: 500 g de feuilles de manioc pilées (surgelées); 800 g de porc gras (poitrine ou épaule); 400 ml de lait de coco; 6 gousses d'ail écrasées; 30 g de gingembre frais râpé; 2 oignons émincés; Sel, poivre, riz pour accompagner

Recipe for Malagasy Ravitoto: a traditional stew of pounded cassava leaves, pork and coconut milk. Ingredients delivered in France by NKOSI.

Prep.

20 min

Cuisson

90 min

Total

110 min

Servings

6 personnes

Niveau

Moyen

Cuisine

Madagascar — Océan Indien

Ingrédients

500 g de feuilles de manioc pilées (surgelées)
800 g de porc gras (poitrine ou épaule)
400 ml de lait de coco
6 gousses d'ail écrasées
30 g de gingembre frais râpé
2 oignons émincés
Sel, poivre, riz pour accompagner

Préparation

1

Faire revenir le porc dans une cocotte avec un filet d'huile, jusqu'à dorure.
2

Ajouter les oignons, l'ail et le gingembre, faire suer 5 minutes.
3

Décongeler les feuilles de manioc et les ajouter à la cocotte.
4

Verser le lait de coco et 200 ml d'eau. Saler, poivrer.
5

Mijoter à couvert 75 minutes à feu doux en remuant occasionnellement.
6

Rectifier l'assaisonnement. Servir avec du riz blanc.

Pour aller plus loin : histoire, variantes, accompagnements et conseils

In short

Ravitoto: a Malagasy stew of pounded cassava leaves and pork
Origin: Madagascar, an emblematic dish of the Betsileo and Merina highlands
Essential ingredients: cassava leaves, fatty pork, garlic, ginger, coconut milk
Setting: a Sunday family meal, traditional celebrations, the cooking of the Malagasy diaspora

Origins and cultural history of Ravitoto

Ravitoto (which literally means pounded cassava leaves) is one of the most emblematic dishes of Madagascar. Traditionally served with white rice and accompanied by vary amin'anana (rice with herbs), it has brought families together around one dish for generations. For the Malagasy diaspora in France and Belgium, ravitoto remains the symbol of home.

The technique of pounding cassava leaves, traditionally done in a mortar, turns the greens into a concentrated green paste. Slow cooking with fatty pork and coconut milk produces a rich and comforting texture, flavoured with garlic, ginger and sometimes katra (Malagasy stock).

What are the essential ingredients of Ravitoto

For an authentic ravitoto, the key ingredient is of course cassava leaves. They are found in online African grocers, including NKOSI, in fresh frozen or ready-to-use pounded form.

Pounded cassava leaves: 500 g (frozen or fresh)
Fatty pork: belly or shoulder, diced
Coconut milk: for roundness
Garlic and ginger: traditional aromatics
Salt, pepper, sometimes chilli

Nutritional benefits of Ravitoto

Cassava leaves are an excellent source of plant protein, iron and vitamins A and C. The pork provides complete protein and vitamin B12. Coconut milk contains medium-chain fatty acids, a source of quick energy. At around 480 calories per serving, it is a nutritious dish ideal for temperate climates.