Recipe for the famous Ravitoto of Madagascar

Recipe for the famous Ravitoto of Madagascar

The most famous dish on the big island is Ravitoto (crushed cassava leaves), which is eaten with rice by almost all Malagasy.

Ravitoto is a high-fat dish in which the amount of oil and the quality of the meat are crucial. This dish is typically served with pork meat or Henakisoa in Malagasy, but if you do not eat pork, other meats such as beef or chicken can be substituted.

According to some historians, in the recipe for Ravitoto and Henakisoa (pork), only garlic and especially oil are used, rather than ginger or shallots. 

Here’s how to make this delicious and simple dish at home : 

The ingredients 

Because Malagasy families are typically large, the ingredients will be for a family of five, but this can be adjusted to suit your needs.

If it is for 5 people, you would need :

• 500 g pounded cassava leaves (available from Afro/Asian traders, e.g. in the freezer section); 
• 1-litre sunflower oil (or 50 cl for those who prefer to avoid excess fat); 
• 1/2 clove garlic; 
• ginger
• 800 g of the fattest pork belly (preferably with bone)
• 1 shallot

Preparation

Everything will take about 55 minutes to complete. Preparation will take 20 minutes, and cooking will take 35 minutes.

The recipe is so simple that it can be completed in four steps, but the result is delicious.

Step 1 

Cut the meat into large cubes and sauté in oil until golden brown.

Step 2

Brown the sliced shallot in a little oil in a pot (cast iron type), then add the garlic and cassava leaves. Mix thoroughly, then add the ginger (just for flavour) and the oil, at least half of the bottle for those who are afraid of fat.

Step3

Cook for about 30 minutes, stirring occasionally, over low heat.

Step 4 

When the cassava leaves have completely changed colour, it is ready (from green to almost black)

If you don’t like shallots, you can replace them with two cloves of garlic. It gets better! This recipe can be made without garlic or shallots if you don’t like them. It is even better!

Now you can serve it with well-seasoned Rougail and of course with white rice.

Read the Madagascar Travel Guide by Nicolas