Madagascar | Stew

Ravitoto

Malagasy pounded cassava leaves braised slowly with pork, garlic, ginger, and coconut milk until deep and earthy.

Country
Madagascar
Region
East Africa
Time
160 min
Serves
4
Level
medium
Start cooking Explore Madagascar recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Madagascar
6 steps 25 min prep 135 min cook (check method) 160 min total medium
1
Brown pork
Heat oil in a heavy pot and brown pork until the fat begins to render.
Brown pork 10:00
2
Cook aromatics
Add onion, garlic, and ginger. Cook until soft, then add tomatoes if using.
Cook aromatics 08:00
3
Add cassava leaves
Stir in pounded cassava leaves and water. Mix well with the pork and aromatics.
4
Braise slowly
Cover and simmer on low, stirring occasionally, until the leaves are very tender and the pork is soft.
Braise ravitoto 105:00
5
Finish coconut
Stir in coconut milk and simmer uncovered until the sauce thickens.
Finish sauce 15:00
6
Serve
Adjust salt and serve hot over white rice with tomato rougail.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a medium cook. Allow about 160 minutes total.

What to serve alongside it

Steamed rice and tomato rougail

Regional lane

Madagascar national table. A structured Madagascar dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Ravitoto recipe from Madagascar
Ravitoto finished dish
Ravitoto recipe from Madagascar
Ravitoto additional recipe photo
Chef board

Build the table around Ravitoto

Steamed rice and tomato rougail

Best route from here

Madagascar national table

Collections to keep cooking
Explore Madagascar recipes
Explore more recipes
Keep exploring

Cook around Ravitoto

Find a side dish or your next recipe from the same country or collection.

Mofo Gasy recipe from Madagascar Madagascar Breakfast Mofo Gasy Malagasy sweet rice-flour breakfast cakes, fermented lightly, cooked in round molds, and served warm with coffee or tea. Time95 min ServingsServes 8 DifficultyEasy DietVegan RegionEast Africa Open recipe Akoho sy Voanio recipe from Madagascar Madagascar Main dish Akoho sy Voanio Akoho sy Voanio is a main dish with chicken pieces, coconut milk and ginger. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Cooked rice with leafy greens, tomato and ginger Madagascar Rice dish Vary Amin'anana Vary Amin'anana is a rice with rice and leafy greens, ginger and tomato. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Romazava recipe from Madagascar Madagascar Stew Romazava Madagascar's beef and greens stew with tomato, onion, ginger, and anamalaho or paracress when available. Time75 min ServingsServes 4 DifficultyEasy DietGluten Free RegionEast Africa Open recipe
Browse AfroKitchen Explore Madagascar recipes