A dish that does not look so sexy but is yummy! This perfectly describes one of the most appreciated Malagasy traditional dish.

The `Ravitoto sy Henakisoa` – literally translated `cassava leaves and pork` – is a famous Malagasy culinary specialty that you will need to taste at least once in your life. The stewed preparation is served with rice and tomato rougail as main course. The combination is a reminder of the colors of the Malagasy national flag: white, red and green.

You can find it almost everywhere in town and countryside where it is sometimes accompanied with coconut milk. It is very common for Malagasy diaspora to order the ingredients from their relatives in Madagascar and cook homemade `ravitoto sy henakisoa` to maintain the culinary connection with the homeland.

Today we share the recipe with you. Below are the necessary ingredients, preparation and cooking. Note that the recipe may vary from one cook to another.

Ingredients for about four (4) people:

• 750 g of pork meat (lean rib type)
• 500 g of plundered cassava leaves
• 1 tomato
• 1 clove of garlic
• Oil
• Salt
• Sugar (optional)
• Water

Preparation :

• Cut the pork into large pieces. Chop the garlic.
• Sauté the meat pieces in a casserole for about 20 minutes. Add the tomato.
• Add a little bit of water, salt and simmer until the meat is tender.
• Once the meat is cooked, add the chopped garlic and pour in the cassava leaves.
• Add approximately 500 cl of water.
• Cook over low heat for about 1 hour until the mixture is out of water.
• If desired, you can add a little amount of sugar 10 minutes before the end of cooking to soften the taste.
• Serve with rice and tomato rougail.

The meal should be served hot. Watch out before going out, the leaves may leave some embarrassing souvenirs on your teeth.