Ravitoto sy Voanjo (Cassava Leaves with Peanuts)

80 mins
Serves 14
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Directions

  1. 1First grind raw peanuts in a blender.
  2. 2First grind raw peanuts in a blender.
  3. 3First grind raw peanuts in a blender.
  4. 4Then blend the cassava leaves, ground peanuts, oil, salt, and water in a large pot.
  5. 5Then blend the cassava leaves, ground peanuts, oil, salt, and water in a large pot.
  6. 6Then blend the cassava leaves, ground peanuts, oil, salt, and water in a large pot.
  7. 7Bring the mixture to a boil.
  8. 8Bring the mixture to a boil.
  9. 9Bring the mixture to a boil.
  10. 10Reduce the heat and let it simmer until the leaves have lost their bitterness and the bottom of the pot can be seen when scraped with a spoon.
  11. 11Reduce the heat and let it simmer until the leaves have lost their bitterness and the bottom of the pot can be seen when scraped with a spoon.
  12. 12Reduce the heat and let it simmer until the leaves have lost their bitterness and the bottom of the pot can be seen when scraped with a spoon.
  13. 13After 30 minutes, add garlic and brown sugar if desired.
  14. 14After 30 minutes, add garlic and brown sugar if desired.
  15. 15After 30 minutes, add garlic and brown sugar if desired.
  16. 16Continue to simmer another 20-30 minutes or until cassava leaves have lost their bitterness and desired dryness is achieved.
  17. 17Continue to simmer another 20-30 minutes or until cassava leaves have lost their bitterness and desired dryness is achieved.
  18. 18Continue to simmer another 20-30 minutes or until cassava leaves have lost their bitterness and desired dryness is achieved.

Ingredients

  • 2 lbs grated cassava leaves
  • 2 lbs grated cassava leaves
  • 2 lbs grated cassava leaves
  • 4 T peanut oil
  • 4 T peanut oil
  • 4 T peanut oil
  • 3 C ground peanuts
  • 3 C ground peanuts
  • 3 C ground peanuts
  • 1 T salt
  • 1 T salt
  • 1 T salt
  • 4.5 C water
  • 4.5 C water
  • 4.5 C water
  • 4 cloves sliced cloves garlic
  • 4 cloves sliced cloves garlic
  • 4 cloves sliced cloves garlic
  • 0.125 C brown sugar
  • 0.125 C brown sugar
  • 0.125 C brown sugar
  • 1 t salt, if using unsalted peanuts
  • 1 t salt, if using unsalted peanuts
  • 1 t salt, if using unsalted peanuts

Equipment

blenderfood processorlarge potspoon

Tips

  • Serve the ravut hot over rice.
  • Do not eat too much at first or you will get a stomach ache.
  • Cook in some lamb for several hours with coconut for a variation.
Ravitoto sy Voanjo (Cassava Leaves with Peanuts) | Clip Recipe