Ravitoto

Instructions

1. 1 If using fresh cassava leaves, pound them in a mortar or pulse in a food processor until finely ground. Bring a large pot of water to a boil, add the ground leaves, and boil vigorously for twenty minutes to remove bitterness.
2. 2 Drain the boiled cassava leaves thoroughly in a colander, pressing out excess water with the back of a spoon. If using spinach as a substitute, blanch for only two minutes before draining and chopping finely.
3. 3 Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and sauté for three minutes until translucent, then add the minced garlic and sliced chilli, stirring for one minute.
4. 4 Add the beef strips to the pot and cook for five minutes, stirring regularly, until the meat is browned on all sides and no pink remains visible. Season lightly with salt and pepper at this stage.
5. 5 Add the diced tomato and cook for three minutes until the tomato breaks down into a sauce. Add the drained cassava leaves to the pot and stir well to combine everything into a uniform mixture.
6. 6 Pour in the coconut milk and stir to incorporate it evenly throughout the stew. Reduce the heat to low, cover the pot, and simmer for twenty minutes, stirring occasionally to prevent sticking.
7. 7 The ravitoto is ready when the leaves are very tender, the beef is fully cooked through, and the sauce has thickened to a rich, creamy consistency. Taste and adjust seasoning with salt and pepper.
8. 8 Serve the ravitoto hot over a generous mound of steamed white rice, which is the traditional accompaniment in Malagasy cuisine, spooning extra sauce over the top of each portion.