Brèdes Mafana
Brèdes Mafana (BRED mah-FAH-nah)
Sautéed Buzz Button Greens
A unique sauté of paracress leaves (which create a tingling, numbing sensation on the tongue) cooked with garlic, onions, and tomatoes.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: fresh mafana flowers
Accompaniments: steamed white rice, main dish
Instructions
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1
Heat oil in a skillet. Sauté onion and garlic until soft.
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2
Add tomatoes and cook 3 min.
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3
Add brèdes mafana leaves, toss and cook 5-7 min until wilted.
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4
Season with salt and pepper.
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5
Serve as a side dish with rice and a main course.
Did You Know?
Brèdes mafana literally means "hot leaves" — not from spice heat, but from the unique electrical buzzing sensation the plant produces on the tongue.
Chef's Notes
Equipment Tips
- skillet
- wooden spoon
- sharp knife
Garnishing
fresh mafana flowers
Accompaniments
steamed white rice, main dish
The Story Behind Brèdes Mafana
Brèdes mafana (Acmella oleracea) is native to Madagascar and has been used both as food and traditional medicine for centuries. The tingling compound spilanthol is prized for its unique sensory experience. The plant has gained global attention from avant-garde chefs seeking novel flavor experiences.
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