Ravitoto- Joanna Langner

 Ravitoto!
A specialty in Madagascar is Ravitoto. It is pork served with shredded cassava leaves.
People describe Madagascar as having a love affair with this meal.  Cassava is a staple food in Madagascar because it is resilient even in poor soil, and you can buy it at almost any market.
Ravitoto is known as a comfort food in Madagascar. The pounded cassava leaves are boil with meat in oil and water, and served with a big bowl of rice. Sometimes they add coconut water or peanuts! It is usually served steaming hot and look similar to cut up grass. It is a dish people remember their mother making for them, and is loved nationwide.
Places to eat it: Mahajanga, Antananarivo, Antsirabe, Morondava, and Ile Sainte Marie.


Here is a video on how to make it:  https://www.youtube.com/watch?v=NlGFMotcvuQ
Another Recipe:

INGREDIENTSNutrition

YIELD1 Huge BatchUNITSUS

• 6 ¹⁄₂lbs meat (if beef with fat, if zebu add small tip of the bump)
• 2 ¹⁄₄lbs greens (Anamalaho, Acmella oleracea - 2 big boots)
• 2 ¹⁄₄lbs malabar spinach (anamamy, malabar spinach, again 2 big boots)
• 2 ¹⁄₄lbs greens (anadrano, cress)
• 5tomatoes
• 2 ¹⁄₄lbs onions
• 1gingerroot
• 2bell peppers, big and hot
• 1green pepper, cool
• 6garlic cloves
• 3tablespoons pan drippings (duck or goose are called for.....wing it)

• salt

DIRECTIONS

1.   Arm yourselves with patience to sort out the greens. Only use the leaves, remove all branches. It is good to wash them. Pay attention to how many flowers are included. 50 to 60 are sufficient, throw the rest and branches to the ducks or rabbits.

2.   Wash the meat. Cut to 8 inch pieces.

3.   Shred the onions.

4.   Peel the ginger and cut in small pieces.

5.   Peel the garlic and cut in pieces.

6.   Cut the tomatoes in dice.

7.   In a large pot (3+ gallons) heat the grease. Throw in the onions. Add ginger, tomatoes, green pepper, salt and pepper. Let cook 10 minutes.

8.   Add 1.5 gallons of water and bring to a boil on a big fire, covered pot.

9.   When it boils to soup, introduce the greens.

10.       If the greens won't go in, add some and as the volume decreases add more.

11.       Let it boil about 1 to 1 1/2 hours.

12.       It is ready.

13.       Serve with a great deal of cooked rice. Drown the rice under the soup and leaves.

 Joanna Langner