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Ravitoto sy hena kisoa (Crushed cassava leaves and braised pork)

If Madagascar's cuisine were to be characterized by a single recipe, it would be ravitoto sy hena kisoa. In fact, it is common to say that it is the national dish, although the Merina royalty, the one from the centre of the country, used to have lunch of a suite of seven tasty dishes called Tatao on special occasions.
Tatao is composed of everything that is eaten: poultry, zebu, eel, tilapia, and pork, thus, in the form of the present recipe. Its presentation is crude, but its taste is divine. For my part, I buy canned crushed cassava leaves imported from Madagascar, but locally, one buys the ravitoto freshly ground from the pestle at the market.
Prep Time 15 mins
Cook Time 45 mins
Course Main Dish
Cuisine Malagasy
Servings 4


  • Pork loin: 800 g
  • Pork belly: 250 g if you don't like fatty meat, stick to the loin
  • Garlic: 3 large cloves
  • Ravitoto: 400g box
  • Oil: 2 tbsp
  • Pepper and ground salt


  • Cut the meat into large 4 cm pieces.
  • Peel the garlic cloves and mash them.
  • Heat the oil in a casserole dish.
  • Brown the meat on all sides.
  • Add a little water and the garlic puree and season.
  • After 30 to 40 minutes, add the ravitoto and simmer for another 10 minutes.