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Ravitoto (pork with pounded cassava leaves)

Name: Ravitoto (pork with pounded cassava leaves)
Total time: 100 min
Yield: 4 servings
Ingredients: 400 g pounded Feuilles de manioc pilées; 500 g, cubed Pork; 1, sliced Onion; 2 cloves Garlic; 2 tbsp Olive oil; 1 tsp Salt; 1, crushed, on the side Chili pepper

Preparation time: 1 h 40
Servings: 4 servings

Ingredients

4 servings

Feuilles de manioc pilées — to buy400 g pounded
Pork — to buy500 g, cubed
Onion — to buy1, sliced
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Salt — to buy1 tsp
Chili pepper — to buy1, crushed, on the side

Preparation

Pound or coarsely blend the cassava leaves until you get a texture close to chopped spinach purée.
Brown the pork chunks with onion and garlic in oil until well golden.
Add the pounded cassava leaves, moisten with a little water, cover and simmer for 1 hour over low heat, stirring occasionally.
When the pork is tender and the leaves nicely soft, season with salt.
Serve with white rice and, for the braver, a little crushed fresh chili on the side.