PREPARATION

Cooking Ravitoto:

Put the chopped cassava leaves in a pot, cover with water, and cook with the lid closed for 2 to 3 hours. (Caution: The smell is very intense – that's completely normal!)

Stir regularly

Check on it regularly while cooking. If the water reduces too much, add a little more. Important: The Ravitoto must not burn, so stir regularly.

Preparing the meat:

Cut the pork into pieces about 5 cm long and 2 cm thick.

Sear it in a pan without adding fat until nicely browned.

Then add water and let it simmer until the meat is cooked.

After about 3 hours of cooking time, add the cooked meat to the chopped cassava leaves "Ravitoto".

Peel the garlic, chop it finely, and also add it to the pot.

Add a little more water and let everything simmer over medium heat until the liquid is almost completely reduced. There should be no liquid left at the end.

Add the coconut milk, mix well, and let it simmer down again.

Season with salt and taste again if necessary.

Refine with a little oil at the end.

Side dish – Rice:

Cook 1 cup of rice with 2 cups of water, a pinch of salt, and a dash of oil.

Serving suggestion:

Serve together with rice and a fresh tomato salad. Tomato salad recipe on Rocely.com

Vegetarian/Vegan Alternative:

Instead of meat, use chopped peanuts with garlic and coconut milk for the Ravitoto – also very delicious!

Enjoy your meal!!!

Put the chopped cassava leaves in a pot, cover with water, and cook with the lid closed for 2 to 3 hours. (Caution: The smell is very intense – that's completely normal!)

Check on it regularly while cooking. If the water reduces too much, add a little more. Important: The Ravitoto must not burn, so stir regularly.

Cut the pork into pieces about 5 cm long and 2 cm thick.

Sear it in a pan without adding fat until nicely browned.

Then add water and let it simmer until the meat is cooked.

After about 3 hours of cooking time, add the cooked meat to the chopped cassava leaves "Ravitoto".

Peel the garlic, chop it finely, and also add it to the pot.

Add a little more water and let everything simmer over medium heat until the liquid is almost completely reduced. There should be no liquid left at the end.

Add the coconut milk, mix well, and let it simmer down again.

Season with salt and taste again if necessary.

Refine with a little oil at the end.

Cook 1 cup of rice with 2 cups of water, a pinch of salt, and a dash of oil.

Serve together with rice and a fresh tomato salad. Tomato salad recipe on Rocely.com