Ravitoto sy Henakisoa with Rice and Tomato Salad

Name: Ravitoto sy Henakisoa with Rice and Tomato Salad
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 300 gram Long Grain Rice; 400 gram Ravitoto; 2 clove Garlic; 50 milliliter creamy coconut milk; 200 gram pork belly; Salt; 50 milliliter Vegetable Oil

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2 months ago

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2 months ago

Narindra

@Narindra

This recipe is automatically translated for you.

Ravitoto is a very popular, traditional Malagasy dish. Chopped cassava leaves are cooked for a long time with "Henakisoa" (pork belly/meat) until you can enjoy the intense, spicy Ravitoto. I recommend serving it with rice and Malagasy tomato salad (recipe on Rocely).

Information

Overview

Difficulty

Medium

Spiciness

None

Time

Preparation

10 minutes

Cooking

4 hours 0 minutes

Ingredients

Servings

Long Grain Rice

300 grams

Ravitoto

400 grams

Garlic

2 cloves

creamy coconut milk

50 milliliters

pork belly

200 grams

Salt

Vegetable Oil

50 milliliters

Instructions

Cut the pork belly into pieces about 5cm long and 2cm thick. Then brown it without fat, then add water and let it cook until it's done.
Cover the Ravitoto with water and let it cook with a lid on for 3 to 4 hours. (It has a very strong smell, but that's how it's supposed to be)
Keep adding water when it's reduced. The Ravitoto must not burn, so stir regularly.
Cook the rice. (Ratio: 1 cup of rice, 2 cups of water, a pinch of salt and a dash of oil)
After 4 hours, add the meat to the Ravitoto.
Peel and chop the garlic and add it as well.
Add a little more water and simmer over medium heat until the water is completely reduced.
Then add the coconut milk, mix well and let it reduce.
Season with salt.

Then eat with the rice and tomato salad.

Alternatively for vegetarian or vegan: Ravitoto with chopped peanuts, garlic, and coconut milk