Angivy, or small Malagasy aubergine, is a vegetable from the nightshade family sold tinned by CODAL. Its flesh is slightly bitter and is cooked simmered, with rice or meat in sauce. 350 g tin.
What is angivy?
Angivy is the Malagasy name for a small wild aubergine, Solanum anguivi, ancestor of the scarlet aubergine Solanum aethiopicum. In Madagascar, it is also known as angivibe, bobonga or oampohobe depending on the region. Its colour ranges from pale yellow to scarlet, for a frankly bitter taste, sought after in several traditional Malagasy dishes. CODAL, a Malagasy company, tins it in natural brine: the 350 g tin contains aubergines, water and salt.
How to cook it?
Drain the aubergines, then sauté them in oil with onion, garlic and fresh ginger. Simmer for a few minutes with a little tomato to temper the bitterness, then serve as a side to beef, pork or fish, with white rice. Angivy is also used plain in romazava, the Malagasy national dish made with greens and meat.
What to pair it with?
Pair angivy with CODAL anamamy sy angivy for a complete romazava, or with CODAL brèdes mafana. The romazava recipe is on the blog, and the whole Malagasy grocery range is on one page.
Product information
- Brand: CODAL (France distribution: Racines SA)
- Volume: 350 g
- Ingredients: African aubergines, water, salt
- Allergens: none of the 14 regulated allergens in the ingredient list
- Average nutritional values per 100 g: energy 43 kJ (14 kcal), fat 0.6 g, carbohydrate 0.6 g of which sugars 0 g, protein 0.6 g, salt 1.4 g
- Origin: Madagascar
