Ravitoto sy Henakisoa
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The Tale of Ravitoto sy Henakisoa
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Ravitoto sy henakisoa, pounded cassava leaves stewed with pork, is widely considered one of Madagascar's national dishes, reflecting both the island's African and Southeast Asian culinary heritage, since Madagascar was settled by Austronesian voyagers as well as African migrants. Rice, another Austronesian-linked staple, is almost always served alongside it.
Ingredients
Scale:· 6 servings
- 600g pork shoulder, cubed
- 500g pounded cassava leaves (ravitoto), fresh or frozen
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 200ml coconut milk
- 2 tbsp vegetable oil
- 1 small chili, whole (optional)
- Salt to taste
Instructions
- 1Heat the oil in a heavy pot and brown the pork cubes on all sides.
- 2Add the onion, garlic and ginger, and sauté until softened and fragrant.
- 3Add the pounded cassava leaves and stir to combine with the pork.
- 4Pour in enough water to just cover, add the whole chili, and bring to a simmer.
- 5Cover and cook over low heat for about 1 hour, stirring occasionally, until the pork is tender and the leaves are dark and soft.
- 6Stir in the coconut milk and simmer uncovered for another 10-15 minutes to thicken slightly.
- 7Season with salt and serve with steamed rice.
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