Madagascar Pork and Cassava Leaf Stew

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A signature dish from the highlands of Madagascar, this slow-simmered stew blends finely chopped cassava leaves with tender pork and warm aromatics. Traditionally served over white rice, it delivers a deeply savory, earthy flavor with a subtle peppery finish. The leaves break down into a velvety green sauce that hugs every bite of meat.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 5 gSugar
• 34 gProtein
• 640 mgSodium
• 920 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the pork and aromatics

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp freshly ground black pepper

For the stew base

• 1 lb fresh cassava leaves, finely chopped (or 10 oz frozen, thawed)
• 2 ripe tomatoes, diced
• 2 cups pork broth or water
• 1 tsp kosher salt, plus more to taste
• 3 scallions, thinly sliced

Optional finishing touch

• 3 tbsp roasted peanut paste, thinned with 2 tbsp warm water
• 1 small red chili, minced (optional)

Directions

1. Heat the oil in a heavy pot over medium-high heat. Add the pork cubes and brown on all sides for 6-8 minutes until lightly caramelized.
2. Stir in the onion, garlic, ginger, turmeric, and black pepper. Cook for 4-5 minutes until the onion softens and the spices become fragrant.
3. Add the diced tomatoes and a pinch of salt. Cook for 3 minutes, pressing the tomatoes with a spoon until they break down into a thick sauce.
4. Pour in the pork broth, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, allowing the pork to turn fork-tender.
5. Stir in the chopped cassava leaves a handful at a time, pressing them down to wilt. Once all the leaves are incorporated, simmer uncovered for 15-20 minutes until the greens are silky and the liquid has thickened into a cohesive stew.
6. If using, stir in the thinned peanut paste and minced chili during the last 5 minutes of cooking for a richer, nutty finish.
7. Taste and adjust salt. Scatter the sliced scallions over the top and serve hot with steamed white rice.
8. Let leftovers cool fully, then refrigerate in a sealed container for up to 3 days; the flavors deepen overnight.

Cook’s Notes

• Fresh cassava leaves should be very finely chopped or pounded to mimic the texture of pounded ravitoto; pulse them in a food processor in short bursts if needed.
• Frozen chopped cassava leaves (sold in African or Caribbean markets) work beautifully and save significant prep time.
• Pork belly can replace shoulder for a richer, more traditional version; just trim excess skin before browning.
• For an authentic touch, toast a small handful of raw peanuts and stir them in at the end for extra crunch.
• Always cook cassava leaves thoroughly; raw leaves contain compounds that require heat to neutralize.

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