Exotic Recipes by Codal Madagascar

Some green peppercorns recipes

CODAL suggests some receipts at the green pepper...		THERE ARE TWO KINDS OF NOSY-BE SAUCES, THE ONE WARM AND THE OTHER COLD.
The green peppercorns has a perfume that does not have any more dry pepper and its force is much less large. It can thus be employed to replace dry pepper with other condiments but in more significant quantity. It is always necessary to rinse the green pepper with large water before use. If you do not have the immediate use of all the box, the remainder will be preserved perfectly well, for one month or more to the refrigerator, in a glass container with a slightly salted water.		The warm one is used only with the cooked fish in the court-bouillon, is that the served fish such which and the sauce aside; or that the fish coated by this sauce, was maintained in the oven some moments before serving. This sauce is very easy to realize : Make a bechamel sauce with a little fish court-bouillon and add to this bechamel sauce some spoons of crushed CODAL green peppercorn and mix with thick fresh cream then bind with an egg yolk.

Lobsters with CODAL green peppercorn

Shrimps cocktail with green peppercorn

Cut lobsters in two pieces, still quite warm.
Coat them with the following cream, obtained by putting in your mixer : a soupspoon of CODAL green peppercorn , the juice of 1 lemon, a little mustard and a lot of fresh cream.

Mix large shrimps, cooked beforehand and peeled, with this mixture : 50 grams of thick fresh cream, 2 spoonfuls with CODAL green peppercorn, crushed coarsely, 1 spoonful of whisky or cognac, preferably whisky, 1 salt pinch .

Steak with CODAL green peppercorn

Terrine of duck with green peppercorn

To cook a rather thick steak. Keep it warm.
Thaw the frying pan with a soupspoon of cognac or whisky. Add CODAL green peppercorn, coarsely crushed with 50 grams of fresh cream.

Let have a turn of bubble while stirring up constantly.
Add a small spoonful of mustard.
Serve steak covered with this preparation

The other cold is much more currently used than warm NOSY-BE sauce. Indeed, it can accompany cold fish as well as shellfish or the cold meats. It is particularly recommended with lobster and advantageously replaces the “Ravigotte” sauce for the calf's head. The scampi-fritti accompanied by this sauce will surprise your guests agreably. To carry out this sauce, just mix share half a mayonnaise made as with the practice with the mixture fresh cream and CODAL green peppercorn.

To proceed as you are accustomed to doing it for a poultry pot. After having boned duck, put the flesh to marinade during approximately 24 hours with a glass of Madeira, some cloves and a little grated nutmeg. Reserve a few pieces of duck, aglets and a few pieces of the thigh, and chop the rest of flesh.

In this mince, add an equal weight of thin bacon or rather fatty pig and approximately 50g of CODAL green peppercorn. Mix closely so that the peppercorns are distributed uniformly in the beforehand salted forcemeat.
Furnish a pot with fine bacon bards and to distribute a layer of mince.

On this minced meat, arrange the few beautiful pieces of duck which you reserved and cover the whole with the remainder of the minced meat. Cook in well covered pot, in average oven, during approximately one hour and a half for a big terrine containing approximately 1Kg 200 of meatfurnace, during approximately an hour and half for a large pot containing approximately 1Kg 200 of meat.

Chops of pig with CODAL green peppercorn

Put the chops in the frying pan and cover with water. Let gild each sides. Thaw the frying pan with white wine and add CODAL green peppercorns.
Let have a turn of bubble and serve with stewed chayottes.

Carambola in light syrup

Litchi in light syrup

Thin slices of carambola or star fruit "prepared in light syrup.

The appearance "star" of the slice of Carambola make a decorative touch to your original pastries, on ice or sorbets, cakes, or a fruit salad.

Harvested fresh lychees, and packed immediately dénoyautés in light syrup. Bred course, the Malagasy litchi is known for its fragrance than other Asian origins among others.

Served fresh exotic fruit is THE best.
It will marvel to bring a touch of a tropical fruit salad.

Pok Pok in light syrup

Fruit Juice

The name-POK POK is original Madagascar. In other places, it is called "Physalis" or "Cape gooseberry" or "Winter Cherry."
Rich in vitamin C, the pok-pok has no kernel, which facilitates its use. Its subtle flavor is slightly tart / sweet, golden appearance is pleasant, it is a fruit kings of the island.
Ideal for color and unique flavor with a fruit salad.
Excellent on a pie, preparation widespread in Madagascar.
Can be served as is fresh. Very nice to garnish a cake. Tasty when it is incorporated in a mirror.
But you can also be used in the preparation of a duck or with foie gras, originality guaranteed!.

(210 ml juice lychees - Pure juice extracted from fresh fruit)

It is not reconstituted juice. Our juices are prepared exclusively from fresh fruit selected local Malagasy.
The culture of craft or wild fruit aroma guarantees intact. The tomato juice is recognized among the best.

Our boxes are coated with a special coating that prevents any contact with the juice, the partial opening allows easy use in all conditions.
Easy to carry, open, shake the box and try as they cool under all conditions. In the bush they will provide security in quenching drink always within reach.

Mango Bands in light syrup

Jam Soursop

Thin slices of mango of the West Coast in light syrup.

Ready for use for fruit salads, pastries.
But also to embellish with some originality with duck meat.

(Extra 70% Pure fresh fruit)

(Anona muricata) The sop or anona from the forests of the East Coast, semi wild, its flavor is very kind. Jam 70% pure fruit.

Like any jam, but the flavor very special sop to the East Coast will be unique.

Frut Concentrate

Strawberry Jam

(Simple concentrated natural fruit 3LT = 1 box of juice concentrate)

Simple sifted concentrated 100% made from fresh fruit Malagasy
Useful to achieve immediate and easily topping pastry, the Bavarian ice cream and sorbets alien.

To reconstitute juice, the empty box in a container, add the same volume of water, you get three liters of juice exotic fragrant costs.
These concentrates also let you perform punches house.

(Jam 70% Pure with fresh fruit pieces)

Strawberry Madagascar is traditionally cultivated. Its aroma is very pronounced making it similar to the wild strawberry. Jam 70% pure fruit.
Use any jam, but the flavor of the strawberry Malagasy highlands will be a more undeniable.

Jam passion fruit

Litchi jam

(Jam 70% Pure fresh fruit)

Developed from pulp of passion fruit Malagasy, fruit smaller but more tasty and fragrant as other origins. Jam 70% pure fruit.
Like any jam, accentuated the flavor of passion fruit will Malagasy originality.

(Jam 70% Pure fruit with tracks)

Prepared only with fresh fruit, colorings, the Malagasy litchi has a fragrance above other origins. Jam 70% pure fruit.
You will surprise your friends with an original jam and type.

Jam Extra Papaya

Jam of tamarind

(Jam 70% Pure fruit with tracks)

Red papaya jam (not green), selected to give a bright orange color and flavor characteristic. Jam 70% pure fruit.
For fans of true tropical papaya.

(Jam 70% Pure fresh fruit)

(Tamarindus Indica) Jam prepared by sieving the tamarind pulp extracted from fresh fruit. Jam 70% pure fruit.

The tamarind has something special among the exotic fruits

Pok- pok jam

Guava jam

(Jam 70% Pure fruit with tracks)

The pok-pok (Physalis) is the originality of Madagascar. With 70% fruit jam is a unique: a slightly sour taste and an amber color dotted grains best effect. The fruit that grows wild vines is recognized as rich in Vitamin C as orange!

Consuming fresh own, or use for baking in general. Excellent for garnish pancakes.

(Jam EXTRA 70% Pure fruit with tracks)

The guava Madagascar is usually wild and widespread on the island. Its fruit bathed in sunlight has a bright red pulp, fragrant and tasty. Jam 70% pure fruit.

On a sandwich or a pastry garnish with pancakes, flavor and fragrance typical of this fruit lovers fill.

Jam Codal

Chutneys

All EXTRA jams are classified as developed solely from fresh fruit and pure cane sugar, without dyes or chemical additives.
Jam "tutti-frutti" is a mixture.

Like all jams, they can be enjoyed on bread, bringing you a little taste of the local Malagasy and its sunny shores.
Malagasy fruit generally have higher perfume as artisanal culture.

(Condiment salty sweet exotic spice: pieces of pineapple or mango pulp)

A well-balanced blend of spices associated with the sweetness of tropical fruits.

The three chutneys, banana, pineapple, mango taste is unchanged, on a slice of bread, or as an accompaniment to any dish, but they can join pleasantly to a sauce or rice.

Puree red peppers

Puree of ginger

(Pepper "bird" ripe crushed & condiments)

Red or green, these purees are not simply crushed peppers, but an original blend of seasonings such as "Madagascar". Their fragrance is a breath of island in the sun.

A table to eat with moderation mash because this is very strong.
A tip of knife pepper puree is mixed with a rice dish, a curry, chicken coconut fragrance and provide unsurpassed.
Moreover, it is a real mine of vitamins, it seems cancer preventive and anti-cholesterol ...

(Ginger paste seasoned, ready to use)

It is a concentrated heat and a food tonic. Our pepper puree is condimentée and ready for use to flavor your preparations.

A spoonful or more attached to your cooking exotic dishes will add to your wonderful sauces and your preparations curries, chicken coconut, Rougail, etc.. ... ... Ready to use, it joins well with all the traditional dishes Malagasy

Mushrooms Chanterelle

Vegetable achards

(230g drained net)

It is true chanterelles
"Cantharellus cibarius" that grow naturally on the eastern slopes of the Hauts Plateaux of Madagascar, far from any nuisance. Our mushrooms are prepared from fresh mushrooms without pre brining.

Their taste will Sylvan marvel for an omelette, in the accompanying sauce, or simply kind, salad.

(Vegetables and tapered condimentés)

Preparation typical of the Indian Ocean, the recipe of Malagasy achards is softer, because little spice. The achards vegetables enjoy the flavor of good vegetables grown on the island by small family farms, without chemical fertilizers.

The achards excite the taste. They will be tasted at the table as is, as an accompaniment to any dish. They are excellent for preparing sofas cocktail or sandwich bread.

Mango Achard

Lemon Achard

(Lamellen mango condimentées)

These are the achards sunny West Coast of Madagascar, they are prepared with little ripe mangoes to keep a cute nice.

Their taste is wonderfully smooth with game dishes or curry, preferably always served with rice.

(Quarters condimentés lemons)

Lemons Malagasy enjoy a privileged and sunshine are traditional culture.

The achards lemon agree perfectly with rice, fish, poultry, game. Consume unchanged at the table as a condiment or they may be mixed during meals.

Achard Palm

Anamadinika

(Net 200g jar)

These are the most difficult to prepare, the rarest, the most exclusive. The Palm achards are the "top" of achards by their subtle and refined taste.

They are the best to make sofas and exclusive exotic tropical nature, but they also agree with most dishes. In topping a sandwich, they will bring a unique flavor..

(Small brede wild in nature)

In Latin "Bidens pilosa. These small wild BREDAS of tropical origin are rich in protein and calcium.

Most often prepared with pork, simmer until complete evaporation of the cooking water. Served with rice, taste unmatched remind foreign tourists fresh exotic Madagascar.

Anamamy & angivy

Anatsonga

(Breda Morelle & buttons eggplant au naturel)

This mixture of Morel and BREDAS of AUBERGINES NAINE is a preparation typically Malagasy well known.

Cooking with beef fat and many will be left with a quantity of water for juice preparation. The slight bitterness characteristic of morelles added to that of angivy makes it even tastier. This is a dish of choice.

(Breda type Chinese cabbage au naturel)

These are very similar brede of Chinese cabbage.

The most famous dish is "Antsonga sy henakisoa (Anatsonga and pork): a special preparation in which the pork is first cooked for 20 to 30 minutes with garlic, onions and large a bit tomatoes. It then add the drained brede. While hot, this dish will be even better.

Ravitoto

Bredes Mafana

(Young leaves of cassava mashed)

These are young cassava leaves crushed. The best Ravitoto is obtained from young leaves of freshly harvested cassava stem end and shelling manually using a "Laona" or traditional drumstick Madagascar.

The recipe is the most famous pork in Ravitoto, national dish highly prized by visitors. To return to the RAVITOTO stifled with pieces of pork fried in the pan.

(Breda original natural hot)

Literally BREDAS HOT. The small single stinging caused by these small leaves and gold buttons on the lips is unique because it excites without burning the taste buds.

Their taste is slightly spicy but not fiery, bringing in many broths inimitable taste. Prepared with mushrooms eucalyptus, or with beef, this essential ingredient of ROMAZAVA is part of the richness of the original kitchen Madagascar.

Ravimbomanga

Koba

(Leaves of sweet potato au naturel)

Young leaves of sweet potatoes used in the preparation of "Rony" or broth.

Very popular, the RAVIMBOMANGA is served along with rice cooked in the Malagasy, either natural or income with beef or simply prepared with dried shrimp.

(Cake traditional rice-peanut)

(Dough French) cake Malagasy traditional cylindrical shape, based on relatively coarsely crushed peanuts and wrapped in rice dough consistent, all sweet in good quantity. The KOBA THE delicacy is typical of the Island, the taste of the country.

The KOBA which is traditionally wrapped in a banana leaf, is eaten as a cake or a candy. Sliced into rounds about 1 cm thick, it will be used as is or on a plate with a little custard.

Voanjobory

Tropical honeys

(Bambara peas au naturel)

Literally "ventru Peas" or PEAS, BAMBARA or "Poppy earth." These seeds, harvested underground like peanuts, they come from a herb native to West Africa. The grain is free of its shell and skin.

The red or white variety is cooked with pork or meat from zebu. The VOANJOBORY slightly cracking and with a very particular taste remains a succulent, rich and nourishing that can be used as dried peas, or chickpeas, but with a very delicate flavor.

Net 350g jar

The island of Madagascar to preserve the bee Malagasy various diseases including Varos. Madagascar is one of very few countries in the world, and may be the only one whose hives are not treated with antibiotics. No chemical residue, the flowers of the tropical forests of the East Coast are the rest ...

: Both at breakfast as to prepare an treat, the flavor of Niaouli of lychee, or miles of tropical flowers will be a source of happiness mellitus.

Mustard

Our mustards are like "extra strong" in wine vinegar, the condimentation is made exclusively with exotic natural products without adding flavorings and colorings.

A few of our exotic mustards make an inimitable touch to your salad dressings, mayonnaise, or FARC game. With a steak of zebu, flavor Islands will be special.

The Voatsiperifery or Tsiperifery

A unique « wild pepper » from Madagascar

Le VOATSIPERIFERY or TSIPERIFERY is a new original spice that seems to grow only in Madagascar Island.

It is a recent discovery of an exceptional spice, very rare, and very special, almost unknown until now.

Anyway, it is a real pepper from the « piperacea » family (piper pyrifolium).

Absolutely wild until now, it grows only in the humid forests of the Island where it is harvested by villagers.

La baie, de la grosseur d’un grain de poivre, est pourvue d’un petit appendice. De couleur corail-rouge sombre,celle-ci tend vers le marron au séchage.

This liana, creeps along the trees until about 20 meters high and as the fruits only develop at the top, its harvesting is by the way very difficult.

The corn has the same size as the common pepper, with a small stem.

Its appearance is a deep coral-red colour, almost brown when dried.

Its taste is as sweet as it is hot, but not agressive.

It has a flavour and perfume more dense and richer than the common pepper with a wood taste of forest, and flavours and perfumes of a fruit.

As for green peppercorns, this wild pepper combines perfectly with all meats as pork, beef, poultry, games etc.

It will also harmoniously join all culinary preparations with fish, crustaceous, etc… or even foie gras.

Its particularity is that it may also combine with fruits : pear, pineapple, papaya and it is even possible to use it with chocolate !!……
This wild pepper is known to benefit hepatic functions, lung problems and proper for sexual troubles.

The Bio Green Pepper

Fruit in Syrup Bio

Fruit juices Bio

Jams Bio

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