Ravitoto syVoanio (Malagasy Pounded Cassava Greens Braised in Garlic & Coconut) – Authentic Madagascar Recipe
Madagascar’s beloved national green braise cooked slowly with garlic, ginger, and rich coconut milk.
- Country of Origin
- 🇲🇬 Madagascar (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely pounded cassava leaves (or spinach/kale), Creamy coconut milk, Steamed red or white rice, 6 cloves crushed garlic, Fresh grated ginger
Ingredients for Ravitoto syVoanio (Malagasy Pounded Cassava Greens Braised in Garlic & Coconut) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely pounded cassava leaves (or spinach/kale), prepped into bite-sized pieces
- 1.5 cups creamy coconut milk, washed and trimmed
- 1 cup steamed red or white rice
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves crushed garlic
- 1.5 tbsp traditional Madagascar seasoning (fresh grated ginger, sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely pounded cassava leaves (or spinach/kale) for 5 minutes.
- Add minced onion, garlic, 6 cloves crushed garlic, and fresh grated ginger, sea salt, stirring for 2 minutes until deeply aromatic.
- Add creamy coconut milk and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed red or white rice right before serving warm.