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Meat, Africa and overseas

Ravitoto with pork and rice

Ravitoto with pork and rice is a Malagasy dish for 4 people, ready in 1h40, medium difficulty, around €3.50 per serving. It's a pork stew simmered with a thick puree of pounded greens and plenty of garlic. The key to getting it right is letting the pork turn fully tender before adding the green puree, and saving some raw garlic for the end.

Tonight, Malagasy ravitoto, pork simmered a long time with pounded greens and plenty of garlic, served with rice.

Ravitoto with pork and rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.50
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Ravitoto is a Malagasy dish most French families haven't tried, but it deserves a regular spot at the table. The pork, simmered for a long time, turns meltingly tender, and the green puree, pounded with plenty of garlic, brings a bold flavor and a thick texture that clings nicely to rice. It's a hearty dish, far from bland purees, with real herbal, peppery character.

Traditionally made with pounded cassava leaves, this version uses spinach and kale instead, easier to find and close in texture and taste. It's a good recipe for a lazy Sunday, since the simmering takes a while and there's no rushing it. Because it carries a strong raw garlic kick, it's better suited to a meal among adults or older kids curious about new flavors.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Fresh spinach 600 g
  • Kale 150 g
  • Garlic 6 cloves
  • Onion 1
  • Tomato 1

Pantry

  • Long grain riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork into cubes and brown it in hot oil with the sliced onion. 12 min

    Let the meat get a deep brown color for more flavor.

  2. Add the diced tomato, 3 crushed garlic cloves, salt and pepper, then cover with water.

    Save the rest of the garlic for later, it'll have more punch.

  3. Cover and simmer gently until the pork is tender. 1 h

    Check the water level from time to time.

  4. Blend the spinach and kale with the remaining garlic, stir this puree into the stew, and cook over low heat. 15 min

    Stir occasionally so the puree doesn't stick to the bottom.

  5. Cook the rice in salted water and serve it alongside the ravitoto. 12 min

    Rinse the rice beforehand for fluffier grains.

Our tips to get it right

  • Cut the pork into even cubes, about 3 centimeters, so it cooks evenly during the long simmer.
  • Blend the spinach and kale fairly finely, the puree should be smooth so it coats the pork and rice evenly.
  • Taste before serving and adjust the salt, the green puree tends to mellow out the stew's seasoning.

The variations

  • Swap the pork shoulder for beef chuck cut into cubes, it will just need a bit longer to simmer.
  • For a vegetarian version, replace the pork with cooked chickpeas added near the end of simmering.
  • To save time, use frozen chopped spinach and cut the pork's simmering time to 40 minutes with a bit more hot water added.

What to serve it with

  • Extra plain rice for big appetites
  • Tomato rougail for extra kick
  • Cold lemon water

Storage

Ravitoto keeps for 3 days in the fridge in a sealed container. It freezes well, up to 2 months, without the rice. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Can I use cassava leaves instead of spinach and kale?

Yes, if you can find frozen pounded cassava leaves at an African grocery store, use them directly, it's the closest version to traditional ravitoto. Use the same total amount, around 750 grams.

Can I make ravitoto ahead of time?

Yes, it's actually recommended, the flavor deepens after resting overnight in the fridge. Reheat gently the next day and cook the rice fresh right before serving.

Is ravitoto very garlicky?

It does carry a strong garlic flavor, partly from raw garlic stirred into the green puree. You can cut the raw garlic amount in half if you prefer a milder taste.

Can you freeze ravitoto?

Yes, the pork and greens stew freezes well for up to 2 months in an airtight container. Cook the rice fresh when serving rather than freezing it.

How long does it take to make a ravitoto with pork and rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ravitoto with pork and rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ravitoto with pork and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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