Ravitoto sy HenakisoaCassava Leaf Stew with Pork
Finely pounded cassava leaves and pork are cooked thoroughly with aromatics and coconut milk. The leaves require careful processing and prolonged cooking, so use leaves prepared for culinary use by a reliable supplier.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 500gCassava Leaf (finely pounded and commercially prepared)
- 650gPork Belly (cut into chunks)
- 160gOnion (finely chopped)
- 20gGarlic (crushed)
- 10gFresh Ginger (grated)
- 25mlVegetable Oil
- 500mlCoconut Milk
- 500mlWater
- 12gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the cassava leaf in a large pot, cover with the water, and bring to a vigorous boil uncovered. Boil for 30 minutes, stirring occasionally.
- 02
While the leaves cook, heat the vegetable oil in a separate heavy pot over medium heat. Brown the pork belly, then add the onion and cook until softened.
- 03
Stir in the garlic and fresh ginger and cook until fragrant.
- 04
Add the boiled cassava leaf with its cooking liquid to the pork.
- 05
Pour in the coconut milk and season with the salt and black pepper.
- 06
Simmer uncovered for 60 to 75 minutes, stirring occasionally, until the leaves are very tender and the pork is soft.
- 07
Continue simmering if needed until the stew is thick rather than watery.
- 08
Serve hot.
Ratings & Reviews
Log in to rate and review this recipe.