Anamamy and angivy CODAL preserve, traditional Malagasy dish, 400g. Yellow and green can.

Anamamy and angivy CODAL 400g preserve, traditional Malagasy dish. Yellow can.

Anamamy sy angivy CODAL tin can opened with a can opener.

Woman eating canned Anamamy sy angivy, a traditional Malagasy dish. Can, plate.

Anamamy and angivy, traditional dish from Madagascar, from CODAL, held in one hand.

Anamamy and angivy CODAL — alternative packaging view | African grocery NKOSI

Anamamy sy angivy CODAL, canned Malagasy vegetables, 400 g

Name: Anamamy sy angivy CODAL, canned Malagasy vegetables, 400 g
Brand: CODAL
SKU: NK_628_49405056221518
Price: 9.09 EUR
Availability: InStock

€9,09

€22,73 / kg

In stock

Quantity

Just €39 more and your parcel can leave, with free pickup delivery and a first gift.

€39 pickup€69 home

A gift at each step · delivery in mainland France

Estimated delivery in mainland France: between Mon 26 Oct and Thu 29 Oct

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Parcel ready in 24 to 72 hWorking days, from France
Free pickup point deliveryFrom €39 in mainland France
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Canned vegetables
With rice
Malagasy cuisine

Description, ingredients and allergens

Anamamy sy angivy CODAL combines two traditional Malagasy vegetables in a single can: anamamy (black nightshade greens) and angivy (small bitter aubergine). Ready to heat, this mix is served with rice or meat in sauce. 400 g can.

What is anamamy sy angivy?

“Anamamy” is the Malagasy name for black nightshade, Solanum nigrum, a leafy green also eaten in Mayotte and Réunion. “Angivy” refers to Madagascar's small bitter aubergine, Solanum anguivi, also called angivibe, bobonga or oampohobe depending on the region. CODAL brings the two vegetables together in a single can, cooked plain.

How to use it?

Heat the contents of the can with a little onion, garlic and oil, and let it simmer for a few minutes. Serve with white rice, beef or pork in sauce, or fish. This mix is the base of romazava, Madagascar's national dish, and of hen'omby sy anamamy, beef stewed with greens and small aubergines.

What to pair it with?

Round it out with CODAL Angivy small Malagasy aubergines or CODAL ravitoto, pounded cassava leaves. The romazava recipe is on the blog, and the whole Malagasy grocery section is gathered on one page.

Product information

Brand: CODAL (France distribution: Racines SA)
Content: 400 g
Ingredients: anamamy (black nightshade greens) and angivy (small aubergines), cooked plain
Allergens: refer to the label of the product received
Average nutritional values per 100 g: energy 37 kJ (16 kcal), fat 0 g, carbohydrates 0.5 g of which sugars 0 g, protein 1.7 g, salt 1.1 g
Origin: Madagascar

Frequently asked questions

What is anamamy?

It is the Malagasy name for black nightshade, Solanum nigrum, a leafy green eaten in Madagascar but also in Mayotte and Réunion. In this CODAL can, it is cooked plain with angivy, a small bitter aubergine.

What is angivy in this mix?

It is Madagascar's small bitter aubergine, Solanum anguivi, also called angivibe, bobonga or oampohobe depending on the region. It adds a slight bitterness that lifts the dish, alongside the milder anamamy.

How do you cook anamamy sy angivy?

Heat the contents of the can with a little onion, garlic and oil, and let it simmer for a few minutes. Serve with white rice and meat or fish in sauce. It is the base of romazava, Madagascar's national dish.

Does anamamy sy angivy contain allergens?

The base ingredients, anamamy and angivy, are not regulated allergens. For the full list printed on the can (possible salt, water), check the label of the batch received.

Where to buy anamamy sy angivy in France?

NKOSI sells anamamy sy angivy CODAL in a 400 g can and ships it from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.