Can of brèdes mafana (Spilanthes acmella), traditional dish from Madagascar. Yellow can.

Brèdes Mafana Codal 400g canned food on a marbled green background with fresh herbs, African fabric.

Open box of Brèdes Mafana, hands closing the lid.

Woman eating Brèdes Mafana CODAL with rice. Yellow box, traditional Malagasy dish.

Can of mafana greens by CODAL, held in a hand against a kitchen background.

Brèdes mafana CODAL — alternative packaging view | African grocery NKOSI

Brèdes mafana CODAL, Madagascar canned greens for romazava, 400 g

Name: Brèdes mafana CODAL, Madagascar canned greens for romazava, 400 g
Brand: CODAL
SKU: NK_1285_49405649813838
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.

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Estimated delivery in mainland France: between Wed 21 Oct and Mon 26 Oct

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Canned greens
For romazava
Malagasy cuisine

Description, ingredients and allergens

Brèdes mafana CODAL are cooked mafana leaves, canned in Madagascar. Three ingredients: brèdes, water, salt. They are ready to join a romazava, the Malagasy national stew, or a simple brèdes broth. 400 g can.

What is brède mafane?

It is a vegetable plant with small yellow flowers, which the can identifies by its botanical name, Spilanthes acmella (botanists now say Acmella oleracea). In Madagascar it is called anamalaho; in Réunion, brède mafane; in Brazil, jambu; in English, toothache plant; in German, Parakresse. Mafana means “hot” in Malagasy: the leaves, and above all the flowers, cause a sharp tingling in the mouth, followed by a slight numbness. That is normal, and it is what people look for in a romazava.

How to cook them?

Brown the meat (beef, or zebu in Madagascar) with onion, garlic, ginger and tomato.
Cover with water and simmer for 45 minutes to 1 hour, over low heat.
Drain the brèdes and add them at the end of cooking: they are already cooked, they just need reheating in the broth.
Serve with white rice.

Even simpler: pan-fry them for a few minutes with an onion, garlic and ginger, as a side dish. They are already salted: taste before seasoning.

What to pair them with?

LOTUS fragrant Thai rice to serve alongside. From the same cannery: RAVITOTO CODAL cassava leaves, brèdes moringa and small Malagasy aubergines. The romazava recipe is on the blog. The whole range: Malagasy grocery.

Product information

Brand: CODAL, cannery in Antananarivo
Contents: 400 g can
Ingredients: brède mafane, water, salt
Allergens: none of the 14 regulated allergens by nature
Origin: Madagascar
Storage: at room temperature before opening, date printed on the bottom of the can. After opening, refrigerate in a closed, non-metallic container and consume within the following days.
Average nutritional values per 100 g: energy 54 kJ (13 kcal), fat 0.7 g of which saturates 0 g, carbohydrate 0 g of which sugars 0 g, fibre 1.6 g, protein 1.6 g, salt 1.1 g

Frequently asked questions

Where can I find brèdes mafana in France?

NKOSI sells brèdes mafana CODAL in a 400 g can and ships them 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 €. Belgium is among the countries served.

Are brèdes mafana CODAL fresh, dried or canned?

Canned. The leaves are cooked then put into a metal can in Madagascar, with water and salt. The 400 g can keeps at room temperature until opened. The brèdes are ready to use: simply drain them and reheat them in the dish.

Why do brèdes mafana tingle on the tongue?

That is the hallmark of the plant. Its leaves, and above all its small yellow flowers, cause a sharp tingling, followed by a slight numbness in the mouth. Mafana, in fact, means “hot” in Malagasy. It is not a flaw: it is what gives romazava its character.

How do you prepare a romazava with canned brèdes?

Brown diced beef with onion, garlic, ginger and tomato, cover with water and simmer for 45 minutes to 1 hour. Drain the brèdes and add them at the end of cooking, just long enough to reheat them: they are already cooked. Serve with white rice. Taste before salting, the can is already salted.

Brède mafane, anamalaho, jambu: is it the same plant?

Yes. Brède mafane is the Réunion name, anamalaho the Malagasy name, jambu the Brazilian name. In English it is called toothache plant, in German Parakresse. The CODAL can states the botanical name Spilanthes acmella; botanists now classify the plant under the name Acmella oleracea.