Every once in a while, I talk about food.
Actually, I talk about food all the time, but every once in a while, I have food conversations with people whose culinary specialties I know nothing about.
Those are the conversations I seek the most because those are the ones that turn me into a human radar for unusual vegetables.
This time, it was a Malagasy conversation about a vegetable called Brèdes Mafane. The leaves and flowers of this plant are edible and leave a nice tingly feeling in the mouth after eating.
Not like chile pepper spicy, but like sichuan pepper numbing, or like your mouth vibrating.
OOooOooh! I like that!
In English, they can be called a variety of things, but my favorite is Electric Daisies.
These also have excellent anti-inflammatory properties to boot.
Seriously, this vegetable gives EDC a whole new meaning!
Serves 4
Ingredients
1 bunch Brèdes Mafane (approximately 700g or 1.5lb)
2 Tbsp oil
1 large onion, sliced into moons
2 cloves garlic, grated
1/2 inch piece ginger, grated
2 tomatoes, diced
few pinches fleur de sel
1/4 cup water
Directions
1. Remove the leaves and flowers from the hard stems, rip the leaves, rinse, and dry well.
2. Heat the oil in a sautée pan and add the onions.
3. When the onions are soft, add the garlic, ginger, and tomatoes and cook for a few minutes.
4. Add the brèdes and a few pinches fleur de sel. Stir to mix evenly, then add the water and lower the heat and cook until the leaves are tender. It should take about 10 minutes.
5. Taste and adjust the seasoning and then you are ready to serve.
I served mine with rice and some grilled fish filets. Perfection.
The broth has such a deep flavor that it doesn't need much more doctoring. Maybe a bit of chile if you insist.. of course.
As you eat, let your eyes roll back and listen to the thumping music...