Brèdes sauvages CODAL, or anamadinika in Malagasy, is a small wild leaf from Madagascar (Bidens pilosa) already cooked and canned with water and salt. 400 g can, ready to reheat.
What is anamadinika (brèdes sauvages)?
Anamadinika, in English small wild brèdes, is the Madagascar name for an herbaceous plant (Bidens pilosa) that grows wild among the crops in the highlands. It is also eaten in Réunion and the Seychelles. CODAL sells it already cooked and canned, with only anamadinika, water and salt as ingredients: a grassy, slightly bitter flavour, with a tender texture.
How to cook them?
Drain the brèdes, then sauté them in a little oil with onion, garlic and fresh ginger. Add a few tomatoes and simmer to concentrate the flavours. Serve as a side to white rice, meat or fish. A traditional recipe pairs them with braised pork or beef: cook about 700 g of meat with a clove of garlic and two onions in 75 cl of water for 20 to 30 minutes, then add the drained brèdes and simmer until the water has fully evaporated.
What to pair them with?
A LOTUS fragrant Thai rice goes well with brèdes sauvages. To vary your Malagasy leaf vegetables, try brèdes moutarde anatsonga CODAL. The whole Malagasy grocery range is gathered in a dedicated collection, and the romazava recipe, the Malagasy national dish with brèdes, is on the blog.
Product information
- Brand: CODAL (Madagascar)
- Contents: 400 g can, already cooked canned vegetable
- Ingredients: anamadinika, water, salt
- Allergens: none of the 14 regulated allergens in the ingredient list
- Average nutritional values per 100 g: energy 41 kJ (10 kcal), fat 0.6 g of which saturates 0 g, carbohydrate 0 g of which sugars 0 g, fibre 1.3 g, protein 1.1 g, salt 1.1 g
- Origin: Madagascar
- Storage: after opening, transfer into an airtight, non-metallic container, keep refrigerated and consume within 7 days
