Madagascan · intermediate
Madagascan Ravitoto Braised Beef With Cassava Leaves
A comforting Malagasy classic featuring tender stewing beef simmered slowly with crushed cassava leaves, garlic, and fresh ginger.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy braising pot over medium-high heat.
- 02
Add the beef cubes and sear for 6 to 8 minutes until evenly browned on all sides, then remove excess surface fat if desired.
- 03
Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for 3 minutes until softened and fragrant.
- 04
Pour in the pureed cassava leaves and water, stirring thoroughly to integrate the greens with the meat and aromatics.
- 05
Season with salt, bring to a boil, then reduce heat to low and cover tightly with a lid.
- 06
Simmer gently for 40 minutes until the beef is tender and the green cassava sauce is rich and thick before serving hot over cooked white rice.
A LITTLE KITCHEN KNOW-HOW
Braising Pureed Greens
Simmering pureed leafy vegetables with tough cuts of meat over low heat until the liquid reduces into a thick, savory sauce.
Notes from the kitchen
- Pureed cassava leaves can be found in most African or Afro-Caribbean grocers.
- Ensure the cassava leaves are simmered thoroughly to unleash their natural nutty taste.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.