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Antananarivo (Madagascar)
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Main course
Meat
Food Flavour DNA
Nutritional Values
660kcal
42gProtein
18gCarbs
50gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Ravitoto sy henakisoa
How to order / say it
Say it
Ravitoto sy henakisoa — [Rah-vee-toe-toe see hena-kee-so-ah]
Order
I’d like to have the pork with cassava leaves, please.
Locally
Azafady, raha mety, omeo aho ravitoto sy henakisoa.
Say locally
A traditional dish combining pork and cassava leaves.
Why try it?
Ravitoto sy henakisoa is a beloved dish in Antananarivo, providing a taste of rural Malagasy life. It’s cherished for its robust flavor and the skill required to balance the cassava leaves' bitterness with rich pork.
How it tastes
The earthiness and slight bitterness of cassava leaves are perfectly complemented by tender chunks of pork, creating a hearty and fulfilling meal full of flavors.
Origin & History — first documented: 1850
Historically, this dish was created by rural communities, utilizing resources abundant in the region. It became part of urban cuisine in Antananarivo as people migrated to the city.
Recipe
Ingredients
- 🥩 500 g pork
- 🥕 200 g, pureed cassava leaves
- 🧄 1 medium, chopped onion
- 🧄 3 cloves, minced garlic
- 🫒 2 tbsp palm oil
- 🧂 to taste salt
Method
- 1 Sauté onions and garlic in palm oil until soft.
- 2 Add pork and brown on all sides.
- 3 Mix in cassava leaves and simmer until pork is tender.
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