- 2 BUNCHES ROSELLE
- 3 CUPS DRIED SHRIMP
- 2 TABLESPOONS CORN OIL
- ½ ONION, CHOPPED
- ½ YELLOW BELL PEPPER, CHOPPED
- 3 PIMENTAS-DE-CHEIRO (CAPSICUM CHINENSE), CHOPPED
- 2½ CUPS LONG-GRAIN WHITE RICE
Cook the roselles for 1h30, or until tender. Dice and set aside. Remove heads and legs of dried shrimps and desalt in three steps, pouring in hot water and discarding each time – keep the last amount of water for later. Heat the oil and sauté the onion, until tender. Add bell pepper, pimenta-de-cheiro and 2 cups of dried shrimps. Add rice to combine, stir-frying, and adding the last water from desalting (check if it’s not too salty). If necessary, complete with lukewarm water. Cook until tender and finish adding the remaining dried shrimp.
In detail: Also known as caruru-azedo (sour amaranth), quiabo-azedo (sour okra), azedinha (sorrel), rosélia or rosela, roselle is the soul of this dish. Endemic vegetable in Guinea, it gives colour and taste to rice “cuchá, cuxá, cuxã, Maranhão state proud”, as put by Câmara Cascudo.