TERSOL pois du Cap is a dried lima bean (Phaseolus lunatus), a large, flat legume with a soft texture once cooked, native to Madagascar. It must be soaked and then fully cooked before it is eaten. 1 kg bag.
What is pois du Cap?
Pois du Cap, also called Cape bean, is the Réunion Island and Malagasy name for the lima bean (Phaseolus lunatus), a legume with a broad, flat seed. It is also called lima bean or butter bean. It is a staple of Malagasy stews and a classic food of Réunion Island and Mauritian cuisine, served with rice or cari. This TERSOL version is sold raw and dried, unlike the already cooked tinned versions.
How to prepare it?
Rinse the beans, then soak them for several hours, ideally overnight, in a large amount of water. Discard the soaking water, rinse again, and cook in fresh water brought to the boil until they are very tender. They can be prepared as a stew with meat, in tomato sauce, or simmered with onion, garlic and spices, served with white rice or brèdes.
What to pair it with?
For an already cooked, ready-to-use version, the tin of ROYAL BOURBON plain pois du Cap or the Creole-style version avoid the soaking step. For a complete Malagasy dish, add RAVITOTO CODAL cassava leaf: the romazava recipe is on the blog. The whole range: flavours of the Caribbean and the Antilles.
Product information
- Brand: TERSOL
- Net weight: 1 kg, dried beans
- Ingredients: pois du Cap (dried lima bean), no other ingredient
- Allergens: none of the 14 regulated allergens declared as an ingredient; possible traces of tree nuts, gluten and wheat (stated on the label)
- Average nutritional values per 100 g: energy 1,327 kJ (314 kcal), fat 1.1 g of which saturates 0.15 g, carbohydrate 46.1 g of which sugars 2.1 g, fibre 7 g, protein 22.5 g
- Origin: Madagascar
- Storage: away from heat and humidity, in a tightly closed container
Precautions
Like all lima beans, raw pois du Cap contain cyanogenic compounds that release cyanide: never eat them raw or undercooked. Soak the beans, discard the soaking water, then boil them vigorously in fresh water until they are very tender. This precaution applies to lima beans in general, according to the opinion of the European Food Safety Authority on cyanogenic glycosides in food.
