ravitoto sy henakisoa

Ravitoto sy henakisoa is a Malagasy preparation of pounded cassava leaves and pork. The finely broken leaves cook with the meat. In a firsthand report from Antananarivo, chef Nasaina Fanendry Ramahafenosoa describes ravitoto among the dishes he prepares; the accompanying account records pork and zebu versions served with white or red rice.^[1]

Chef Iangotiana’s pork recipe, published by MyTSIRO, uses rehydrated ground cassava leaves, garlic and coconut milk. The pork is browned first, then simmered with the leaves until the meat is tender and the liquid has reduced. She serves it with rice and tomato rougail. Vozama’s Malagasy recipe also browns pork with garlic before adding the leaves, but omits coconut milk and suggests a tomato or cucumber accompaniment.^[2][3]