Ravitoto

Ravitoto is a traditional Malagasy dish made from pounded cassava leaves. The name itself, "ravitoto," translates to "crushed leaves" in Malagasy. This culinary staple is a significant part of the cuisine of Madagascar, particularly in rural areas, and is often prepared for everyday meals as well as special occasions.

The preparation of ravitoto involves laboriously pounding fresh or dried cassava leaves until they reach a fine, almost paste-like consistency. This process breaks down the fibers and makes the leaves tender and palatable. The pounded leaves are then typically cooked with various ingredients, most commonly coconut milk, which lends a rich, creamy flavor and texture to the dish. Other additions can include pork, beef, or fish, as well as onions, garlic, and spices for added depth of flavor. Sometimes, small pieces of fatty pork, known as "graillon," are added for an extra savory element.

Ravitoto is a highly nutritious dish, rich in iron, calcium, and vitamins. It is typically served hot, often accompanied by rice, which is a staple food in Madagascar. The dish's popularity stems from its delicious taste, its accessibility due to the widespread cultivation of cassava, and its cultural significance as a cornerstone of Malagasy home cooking. Variations in preparation exist across different regions of Madagascar, with some incorporating tamarind for a tangier taste or different types of meat.