 60 years giving customers satisfaction.
All codal products are available in supermarkets and department stores in Antananarivo
And in the provinces. Of course, they are also available in our delicatessen outlets “le comptoir in Antananarivo and in Toamasina.
Apart from our well known products made by codal: jam, condiment, sweet, salted, fruit juice, dehydrated products, fresh and industrial canned delicatessen, codal has created the range “specialities and originalities” that makes you discover in many different countries the Original tastes of Madagascar about culinary area.
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The original tastes of Madagascar |
These are the typical Malagasy products packaged and prepared by codal in the best
Tradition of the know- how of the country.
They will assist you to prepare traditional dishes with easiness but preserving the original tastes of Madagascar.
 ROMAZAVAnational family dish. Romazava happens to be a complete dish, so natural that Leaves an unparalleled smarting in your palate. I gets eaten with rice
150 g
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ANAMADINIKA
little natural wild cress
200 g
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ANAMAMY & ANGIVY
Morelles cress and natural egg plants buttons
200 g
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ANATSONGA
kind of natural cress China sprouts
200 g
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RAVITOTOlittle ground cassava leaves
200 g |
BREDES MAFANA
Hot cress (bredesmafana): natural original hot cress
200 g
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RAVIMBOMANGA
Feuilles de patate douce au naturel
200 g |
VOANJOBORY
Pois de Bambara au naturel
200 g |
VARY AMIN'ANANA
(riz aux brèdes)
420g |
KOBA
Gâteau traditionnel à base de riz-cacahuètes
450 g et 850 g
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EXTRA QUALITY HONEYS FROM WILD FORESTS OF MALAGASY EAST COAST. Flavours of cinnamon, niaouli, lychees, etc... Prepared and packed according to international sanitary standards. ( Malagasy bees are not concerned by usual diseases, then these honeys are free of any insecticide or antibiotic residues.) 
Honey NIAOULI - Honey MILLE FLEURS - Honey LYCHEE
350g
At Codal, there is the green pepper of Madagascar,
but also the Voatsiperifery or Tsiperifery
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The VOATSIPERIFERY or TSIPERIFERY is the rare «wild pepper-liana " of Madagascar. It is an originality of the Large Island. It seems that it exists only in Madagascar.
It is about the recent discovery of an exceptional pepper, a spice that is both rare and fairly unknown, and the diffusion has hitherto been confidential. It is a genuine pepper of the piperacea family (piper pyrifolium).
Savage and not yet cultivated, it only grows in the wet forests of the Island where it is collected manually by the villagers.
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The liana climbs on the trees of the dense forest up to 20 meters high, it bears fruit only at the top on the young shoots, which makes its gathering very difficult.
The bay, of the size of a peppercorn, is equipped with a small appendix. Of a dark coral-red color, it turns into chestnut brown during the drying process.
When you taste it, the savor of the bay is at the same time soft and pepper like but absolutely not aggressive.Compared to traditional pepper, this bay releases a richer smell, wood like, with earthy notes, but also a fruit perfume, citrus fruits.
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« Codal has developed the conservation with the naturalness of the Tsiperifery which keeps all its flavor and its cordial color to him.
Please consult us » |
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Like the green pepper, this wild pepper goes extremely well with meats such as pork, lamb, ox, poultries, game. It also combines happily with fish, shells, shellfish and can be served as a decoction.
Its characteristic is to also be able to accompany fruits, pear, the strawberry, pineapple, papaw, and even chocolate or the foie gras!
The wild pepper-liana of Madagascar is recognized as beneficial for the liver and hepatic functions, to fight against bronchial affections, sexual disorders
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Agrémentez vos recettes et préparations
Retrouvez la chaleur du pays malgache grâce à ses épices et condiments traditionnels:
| MINI-BOCAL |
70ml |
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| Baie rose |
20g |
| Bouton mafana |
10g |
| Cannelle en poudre |
30g |
| Clou de giroffle |
20g |
| Coriandre en poudre |
30g |
| Curcurma en poudre |
20g |
| Gingembre moulu |
25g |
| Girofle en poudre |
30g |
| Pili rouge en poudre |
30g |
| Poivre blanc blanc grain |
30g |
| Poivre blanc moulu |
25g |
| Poivre noir grain |
30g |
| Poivre noir moulu |
25g |
| Poivre vert grain |
30g |
| Voatsiperifery |
25g |
 Discover a taste of the original savours with: "boutons mafana" or "hot buds" (dried "hot" or spicy yellow flower buds) which come from a typical Malagasy plant (Spilanthes Oleracea). The leaves of this plant are also used for the preparation of some traditional dishes the "brèdes mafana" or "hot bredies" For the same dishes or to prepare clear soups, these 'boutons mafana' are also presented as ready-for- use sauce-stocks. Lastly, whole "boutons mafana" are also sold in bocals of the natural product: to be used with oil and vinegar dressings, just like gherkins. |
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The name ‘pokpok’ is typically Malagasy. Somewhere else, it’s called physalys or cape currant. Or winter cherry. That fruit grows like wild creepers and is known to be richer in vitamin c than orange! Pokpok has no pit. It makes its use easy. Its subtle taste is slightly bitter/sweet, its gilded. Shape is so nice, it’s the king of the whole family of fruit all over Madagascar. |
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Jam jar 320 gr : physalys, sugar syrup, pectin.
It’s an unparalleled jam with a slight bitter taste, amber color, sprinkled with grains for a better Shape. Can be served fresh just as it is, and to be used in cake making. Good for garnishing pan-Cakes. |
Can of 250gr and 500gr of pokpok of Madagascar with slight health foods syrup. Good for coloring and flavoring a fruit salad with great originality. Nice to be set over a tart! To be eaten Just as it is.Very wonderful if for garnishing a cake. Yummy if incorporated into an ice cream.
But you can also use it to prepare a duck breast or “foiegras”. Originality is sure to succeed!
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