Lunches
Ravitoto Sy Henakisoa
Ingredients
- 450g (1 lb) Pork shoulder, cubed
- 4 cups Pounded cassava leaves (or finely chopped spinach as substitute)
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 30ml (2 tbsp) Vegetable oil
- 240ml (1 cup, optional, coastal-style) Coconut milk
- 1 tsp Salt
- 1/2 tsp Black pepper
- 240ml (1 cup) Water
Method
- Heat the oil in a large pot and brown the pork on all sides.
- Add the onion and garlic and cook until fragrant.
- Stir in the cassava leaves, salt, and pepper.
- Pour in the water, cover, and simmer for 45 minutes to an hour, stirring occasionally, until the pork is tender and the leaves are dark and soft.
- If using coconut milk, stir it in during the last 10 minutes of cooking.
- Serve hot over rice.
Introduction: Ravitoto sy henakisoa, pork stewed with pounded cassava leaves, is one of the most beloved main dishes in Madagascar, often called upon for its rich, earthy flavor.
Cultural Background: Traditionally the cassava leaves are pounded by hand in a large wooden mortar, a labor-intensive step that gives the dish its characteristic fine texture.
Tips: If using canned or frozen pounded cassava leaves, reduce the simmering time slightly since they are already tender.
Variations: A coconut milk version is common along the coast, while inland versions are typically cooked without it.
Storage: Refrigerate for up to 3 days; the flavor deepens overnight.
Reheating: Reheat gently on the stovetop, adding a little water if the stew has thickened too much.
Nutrition: Approx. 340 kcal, 22g protein, 8g carbohydrates, 24g fat per serving.
FAQs:
Q: Can I substitute the cassava leaves?
A: Finely chopped spinach or collard greens can stand in, though the flavor and texture will differ from true cassava leaf.
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