Malagasy Ravitoto (Cassava leaf dish)

The Ravitoto dish, which is a staple of the coastal and highland communities of the island and one of the most well-known dishes in Malagasy cuisine, is engrained in local culinary customs. Early Austronesian settlers brought the dish's main component, cassava leaves, to Madagascar. As this component was modified throughout time by the Malagasy people, they developed their distinct version of the dish.

Preparation Time

1 hour and 40 minutes.

Ingredients

Cassava leaves (fresh or frozen)

Salt and pepper

Garlic (minced)

Beef or Pork (cut into small pieces)

Tomatoes (diced)

Vegetable oil

Red chillies

Onions (chopped)

Preparation

• Boil the cassava leaves for about 20 minutes and drain the water afterwards.
• Heat the vegetable oil over medium heat, add the onions and garlic and stir.
• Add the tomatoes and red chillies and cook for a few minutes.
• Add the meat to the pot and cook until the meat is browned.
• You can add the boiled cassava to the pot, stir and leave it to simmer for about 20 minutes.
• Taste and add salt and pepper.
• Serve hot, and ENJOY!