Entree: Madagascar – Northern Culinary Region – Ravitoto sy Henakisoa (Pork stewed with crushed cassava leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) fresh cassava leaves, finely chopped or 1 lb (450 g) frozen shredded cassava leaves, thawed
- 2 tbsp (30 ml) neutral oil or rendered pork fat
- 1 medium onion, thinly sliced — about 5 oz (140 g)
- 4 cloves garlic, minced — about 0.5 oz (15 g)
- 1 tsp (5 g) fresh ginger, grated
- 1 tsp (5 g) tomato paste
- 1 cup (240 ml) water or light stock
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf
- 1 small hot pepper (optional), whole for mild heat or chopped for more heat
- 1 tbsp (15 ml) lime juice (optional, to brighten)

Instructions

1. Heat the oil or rendered pork fat in a heavy-bottomed pot over medium-high heat. Add the pork pieces and brown on all sides, about 6–8 minutes.
2. Add the sliced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Mix in the tomato paste and cook 1–2 minutes to deepen its flavor. Add the chopped cassava leaves and stir to combine with the meat and aromatics.
4. Pour in the water or stock, add the bay leaf and hot pepper if using, then season with salt and pepper. Bring to a simmer, cover, and reduce heat to low.
5. Cook gently for 45–60 minutes, stirring occasionally, until the pork is tender and the cassava leaves have broken down into a cohesive, slightly coarse sauce. Add more water if necessary to reach a stew-like consistency.
6. Taste and adjust seasoning. Stir in lime juice if using. Serve hot with rice.