Malagasy · main

Ravitoto sy Henakisoa

Ravitoto sy Henakisoa reads richness 7.4, umami 6.5 and allium 4.7 on Palate's 0–10 flavor X-ray — a Malagasy main, about 2 hr 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 0.9 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 8.3 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 7.4 · Umami 6.5 · Allium 4.7 · Salinity 3.7 · Heat 3.2 · Sweetness 3.1 · Nutty 3.0 · Warm Spice 2.3 · Smoke 1.9 · Fruity 1.7 · Floral 1.7 · Bitterness 1.2 · Earthy 1.0 · Sourness 0.9 · Herbaceous 0.7

What's in it (12)

• cassava leaves — 1000 g
• pork belly — 800 g
• sunflower oil — 41 g
• onion — 110 g
• garlic — 18 g
• fresh ginger — 20 g
• water — 2000 g
• salt — 10 g
• freshly ground black pepper — 5 g
• coconut milk — 230 g
• long-grain white rice — 400 g
• fresh chili pepper — 100 g

Time & effort: about 2 hr 51 min · effort: involved

Nutrition (per 100 g, engine-estimated): 130.2 kcal, 2.4 g protein, 10.1 g fat, 7.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Pound the cassava leaves in a wooden mortar for 20 minutes until they collapse into a dark green paste. Ravitoto means 'pounded leaves' - the name is the method.
2. Boil the pounded leaves in the water for 60 minutes. Cassava leaves must be pounded and boiled through before they are safe to eat; do not shorten this. Drain and press.
3. Heat the oil in a heavy pot and brown the pork belly 12 minutes over medium-high heat until the fat has rendered and the edges are crisp.
4. Add the onion, garlic and ginger and cook 6 minutes in the pork fat.
5. Return the drained leaves to the pot with the pork and stew 45 minutes over low heat, stirring occasionally, until the leaves are dark and the pork is spoon-tender.
6. Season with salt and pepper, then stir in the coconut milk and simmer 10 minutes for the version known as ravitoto sy voanio.
7. Boil the rice 18 minutes. Serve the ravitoto with rice and chopped fresh chilli at the table.

Dishes with a similar flavor shape

• Alheira — Portuguese
• Granat Sup (Groundnut Stew with Chicken) — Sierra Leonean
• Mezbani Gosht (Feast-Day Beef in Ground Whole Spice) — Bangladeshi
• Soup Beans with Ham Hock — American · Appalachian
• Mole Coloradito con Pollo — Mexican · Oaxaca

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.