Ravitoto (pronounced "Raftut") is a very popular, traditional Malagasy dish. In the past, Malagasy people from all corners of Madagascar ate Ravitoto daily. Nowadays, it has evolved into a special dish, particularly enjoyed at weddings and other special occasions with family. For Ravitoto, chopped cassava leaves are cooked for a long time with "Henakisoa" (pork belly/meat) until an intense, savory aroma develops. In Malagasy culture, cooked rice is always served as a side dish. I recommend my Malagasy tomato salad (recipe on Rocely) as a fruity addition to Ravitoto.
4 Portions · 1,538 g
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Put the chopped cassava leaves into a pot, cover with water, and let them cook for 2 to 3 hours with the lid closed. Warning: The smell is very intense – that's completely normal!
Keep stirring occasionally while cooking. If the water reduces too much, add a little more. Important: The Ravitoto must not burn.
Cut the pork into bite-sized pieces.
Sear it in a pan without fat until the meat is nicely browned.
Then fill with water and let it simmer until the meat is cooked through.
After about 3 hours of cooking time, add the cooked meat to the chopped cassava leaves (Ravitoto).
Peel the garlic, chop it finely, and also add it to the pot.
Add a little more water and let everything simmer over medium heat until the liquid is almost completely reduced. There should be no liquid left at the end.
Add the coconut milk, mix well, and bring to a quick boil again.
Season with salt and oil.
Cook 1 cup of rice with 2 cups of water (1:2 ratio), a pinch of salt, and a splash of oil.
Serve with rice and a fresh tomato salad. Tomato salad recipe on Rocely.com
Instead of meat, chopped peanuts with garlic and coconut milk are also super delicious.
Enjoy your meal!!!
Marcel Aichberger
You can't get more authentic than this. A recipe straight from Madagascar, from someone who truly knows this cuisine inside and out.
10/10
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