Brèdes mafane, often nicknamed the “water pepper plant”, are an ingredient found in many cuisines of the Indian Ocean, notably in the Comoros, Madagascar and Reunion. Known for their slightly spicy taste and their numbing effect on the tongue, mafane bredes are often used in stir-fried or simmered dishes. Their tender texture and unique flavor add a depth of taste to local recipes.
Ingredients
Preparation
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Preparation of Brèdes Mafane: Rinse the brèdes mafane carefully in cold water to remove all traces of soil. Drain them and cut them into medium-sized pieces. Reserve.
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Sauté the Onion, Ginger and Garlic: Peel and finely slice the onion, ginger and garlic. Heat the oil in a large skillet over medium heat. Add the onion and fry until it becomes translucent. Add the minced garlic and cook for another minute, taking care not to burn it.
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Cooking the Brèdes Mafane: Add the brèdes mafane to the pan. Saute them over medium heat for 5 to 7 minutes, or until tender. You can add a little water to finish cooking, covered for a few minutes. Stir regularly to ensure even cooking.
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Seasoning: Add salt to taste and continue to sauté for another minute to fully incorporate the salt. Remove from heat and serve hot.
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This dish can be served as an accompaniment to a rice or cassava dish, or with grilled fish for a traditional Comorian meal.
Note
If you want a more spicy taste, you can add a crushed chili pepper at the same time as the garlic. Brèdes mafane can also be used in soups or broths for a unique texture and flavor.
Brèdes mafane recipe, Comoros recipe
