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ravitoto sy henakisoa malagasy

Ravitoto: traditional Malagasy dish with cassava leaves and pork

The ravitoto: a unique dish

Ravitoto is a popular dish in Madagascar, made with pounded cassava leaves to form a green paste. It’s often served with fatty pork (Henakisoa) for flavor, and garlic is used as a spice to enhance the taste. Along the coast, Ravitoto is prepared with coconut instead of meat. Variations of this dish include mixing it with dried fish or beef and sauce, or simply with oil and garlic. Some people even eat Ravitoto with bread.

To reduce its heaviness on the stomach, a tablespoon of sugar can be added towards the end of cooking. It’s not recommended to have it for dinner unless prepared in the morning and eaten later without reheating, as it tends to develop more flavor and lightness over time.

Henakisoa sy ravitoto Recipe (Pork with Crushed Cassava Leaves)


– 250g of cassava leaves
– 500g of fatty pork meat
– 1 teaspoon of garlic powder
– ¼ liter of oil
– Salt
– 1 teaspoon of sugar
– 1 teaspoon of ginger.

Preparation time: 1 to 2 hours

Cut the pork meat into medium-sized pieces. Cook the meat until it turns golden brown. Pour two glasses of water and let it cook for about 30 minutes. Then add cassava leaves, some water, oil, and a pinch of salt. After 20 minutes, sprinkle with garlic powder and sugar. Let it simmer until there is no more juice left.

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