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
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Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for everyday meals. Plan on a medium cook and 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

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Ravitoto recipe from Madagascar
Ravitoto finished dish
Chef board

Build the table around Ravitoto

Steamed rice and tomato rougail

Best route from here

Madagascar national table

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Servings 4

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

How to cook it

Step-by-step method

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

Back to Madagascar
6 steps 25 min prep 135 min cook 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.

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