Ravitoto (Malagasy Pounded Cassava Leaves with Pork)

Name: Ravitoto (Malagasy Pounded Cassava Leaves with Pork)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Madagascar
Ingredients: 4 cups pounded cassava leaves; 1 1/2 lb pork shoulder, cubed; 1 onion, chopped; 3 cloves garlic, minced; 2 tbsp oil; 1 cup coconut milk (optional); 2 cups water; Salt to taste

Ravitoto (Malagasy Pounded Cassava Leaves with Pork) photo 1

6 servings20 min prep60 min cookMedium Madagascar

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The Story Behind It

The Tale of Ravitoto (Malagasy Pounded Cassava Leaves with Pork)

Story updated September 17, 2026

Ravitoto, pounded cassava leaves stewed with pork, showcases the strong Southeast Asian imprint on Malagasy cuisine—Madagascar was settled by Austronesian voyagers over a thousand years ago—layered onto African ingredients like cassava. It's a beloved home-style dish, usually simmered for hours until the leaves turn soft and dark.

Ingredients

Scale:· 6 servings

4 cups pounded cassava leaves
1 1/2 lb pork shoulder, cubed
1 onion, chopped
3 cloves garlic, minced
2 tbsp oil
1 cup coconut milk (optional)
2 cups water
Salt to taste

Instructions

1Heat oil in a pot and brown the pork on all sides.
2Add onion and garlic and cook until softened.
3Add the pounded cassava leaves and water, cover, and simmer 40-45 minutes until the pork is tender and the leaves are fully cooked.
4Stir in coconut milk, if using, and simmer 10 more minutes.
5Season with salt and serve with steamed rice.

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