Ravitoto

INGREDIENTS

• 2 bunches of cassava leaves, washed and chopped
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1-2 hot peppers, chopped (optional)
• 2-3 tablespoons of oil
• 2-3 cups of water or vegetable broth
• 1 can of coconut milk
• 2-3 cups of cooked white rice
• Salt and pepper to taste

RECIPE

1. In a large pot, heat the oil over medium heat.
2. Add the chopped onion and sauté for 3-5 minutes until it is soft and translucent.
3. Add the minced garlic and chopped hot peppers (if using) and sauté for an additional 2-3 minutes.
4. Add the chopped cassava leaves to the pot and stir well to combine with the onion mixture.
5. Pour in enough water or vegetable broth to cover the cassava leaves and bring the pot to a simmer.
6. Cover the pot and let the cassava leaves cook for 45-60 minutes, stirring occasionally, until they are soft and tender.
7. Once the cassava leaves are cooked, use an immersion blender or a regular blender to puree the mixture until it is smooth.
8. Return the pureed mixture to the pot and stir in the can of coconut milk.
9. Season the stew with salt and pepper to taste.
10. Serve the Ravitoto hot with cooked white rice.