Madagascar | Recipe

Ravitoto

Pounded cassava leaves braised with pork and coconut milk — a rich, earthy Malagasy classic.

Country
Madagascar
Region
East Africa
Time
90 min
Serves
4
Level
medium
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Recipe overview

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Ravitoto is a beloved Malagasy comfort dish made from pounded cassava leaves slow-cooked with fatty pork. The dish showcases the Malagasy genius for transforming humble ingredients into something deeply satisfying. It is often prepared for Sunday family gatherings and is considered one of the island's most traditional recipes.

What the dish tastes like

Pounded cassava leaves braised with pork and coconut milk — a rich, earthy Malagasy classic.

When to cook it

Best for everyday meals, with a medium cooking level and about 90 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

Servings: 4

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How to cook it

Step-by-step instructions

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1
Brown Pork
Heat oil in a heavy pot. Brown pork belly pieces until golden and fat begins to render.
Rendering the pork fat first creates a flavorful base for the entire dish.
Brown pork 10:00
2
Cook Aromatics
Add onion, garlic, and ginger. Saute until softened. Add tomatoes and cook until broken down.
Saute 08:00
3
Add Cassava Leaves
Add pounded cassava leaves and water. Stir well to combine with the pork and aromatics.
4
Braise
Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, until leaves are very tender and pork is falling apart.
Long, slow cooking is essential — cassava leaves need extended heat to become tender and safe to eat.
Braise 40:00
5
Finish with Coconut
Stir in coconut milk and cook uncovered for 10 more minutes until sauce thickens.
Finish 10:00
6
Serve
Season with salt. Serve hot over a generous mound of steamed white rice.
Ravitoto gets better as it sits — leftovers are even more flavorful the next day.

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