Plant It Forward

Roselle and Eggplant

Roselle and Eggplant

This recipe is from the family of Farmer Christine Kengue, whch was shared with CulinaryCorps chefs during our 2017 Farmer Appreciation Dinner. Widely used throughout Africa and Asia, roselle’s unique flavor can best be described as Sour Patch Kids in vegetable form. A species of the hibiscus plant, its green leaves, woody stems, and bright-red flowers add a sour twang to stews, stocks, soups, and beverages. Here it pairs well with cooked eggplant, brightening the dish much like adding lemon. If roselle is not available at the moment, it’s less sour cousin, sorrel, can be used instead though you may want to have a lemon on hand to amp up the sour factor.

Ingredients

  • 2 large bunches roselle 4 pounds eggplant ¼ cup olive oil 1 onion, chopped 2-4 cubes Maggi Salt and pepper to taste

Instructions

  1. Wash and dry the roselle then separate leaves from flowers and stem. Reserve leaves. Set aside flowers and stems for another dish.
  2. Bring a medium pot of water to a boil. Blanch roselle leaves for 2 minutes, remove and rinse under cold water. The leaves will turn from green to black. Squeeze leaves dry and set aside.
  3. Bring a large pot of water to a boil. Peel the eggplant and cut into ½-inch cubes. Boil eggplant until very soft, about 8-10 minutes. Drain well, set aside.
  4. In a large saute pan, heat oil over medium-high heat. When hot, add chopped onions and cook until translucent, 3-5 minutes. Reduce heat to medium-low, and add the roselle and eggplant to the pan along with the crumbled Maggi cubes and ¼ cup water. Stir well to combine. Simmer lightly, uncovered, until most of the water has evaporated and the mixture is as thick as mashed potatoes, about 20-25 minutes. Before serving, season with pepper and salt to taste.

Notes

This dish is traditionally served as a accompaniment to fried fish but can also be dished over rice or boiled and mashed plantains. It also tastes even better the next morning.

http://plant-it-forward.org/roselle-and-eggplant-2/

Green Gumbo

Green Gumbo

Might we suggest adding Egyptian spinach, roselle greens, water spinach, and sweet potato greens to that long list of greens!

Ingredients

  • 1 cup peanut oil, lard or other vegetable oil
  • 1 cup flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning (see below)
  • 1 ham hock (optional)
  • 10 cups water
  • 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
  • Salt
  • 1 pound smoked andouille sausage (optional)
  • File powder to taste (optional)
  • Cajun Spice Blend
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 Tbsp garlic powder
  • 2 Tbsp sweet paprika

Instructions

  1. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.
  2. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
  3. Heat water to a simmer: While the roux is cooking, bring the 10 cups of water to a simmer.
  4. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
  5. Add bay leaves, spice, hot water: Add the bay leaves, the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.
  6. Add ham hock, greens, cover and simmer: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes.
  7. Remove meat from ham hock bones, chop and return to pot: Check the ham hock. If the meat is falling off the bone, remove it, discard the bones, chop the meat and return it to the pot. If the hock is not ready, keep simmering the gumbo; ham hocks don't always cook at the same rate.
  8. Add andouille sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
  9. Serve with file powder at the table.

Notes

http://plant-it-forward.org/green-gumbo/

Tilapia Picatta with Roselle

Tilapia Picatta with Roselle

Ingredients

  • (4) 6 oz. Tilapia Filets
  • ¼ Cup Wheat Flour
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 4 Tbsp. Butter (divided)
  • ¼ Cup White Wine
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Capers, Drained.
  • 1 Large Bunch Roselle Leaves.

Instructions

  1. Wash Roselle leaves. Remove stems and chop coarsely. Set aside. Mix flour, salt, and pepper in a shallow plate. Coat fish in flour mixture. Melt 2 Tbsp. butter in pan over medium heat. Cook fish in butter until lightly browned and cooked through. Remove fish from pan. Add Roselle leaves to pan and cook on medium-low heat until soft. Add wine, lemon juice, and 2 Tbsp. of butter to the Roselle and combine to make a sauce. Add fish to pan and stir to coat. Add capers. Serve over rice or pasta and top fish with cooked greens
  2. https://crispyfarms.wordpress.com/2012/09/03/roselle/
http://plant-it-forward.org/tilapia-picatta-with-roselle/

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Butternut Squash and Shrimp with Roselle, Basil, Spinach in a Coconut Milk broth

Ingredients

  • This dish is delicious, but it takes an hour of prep work and another 30 min to cook, so do not start this dish if you are already hungry!
  • 2 Tbsp. olive oil
  • 1 medium white onion, chopped
  • 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
  • 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
  • 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
  • 1 1-inch piece of ginger, peeled and sliced
  • 3 Roselle leaves, chopped
  • 2 cloves garlic, minced
  • 1 14 oz. can light unsweetened coconut milk
  • 1 tsp. curry powder
  • ½ tsp. cumin seeds
  • 2 big handfuls of Malabar spinach
  • ½-1 lb. shrimp, cleaned and tails removed
  • Juice of 1/2 a lime
  • rice or noodles, cooked to package instructions
  • ¼ cup chopped fresh Basil

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate. Squeeze in ½ lime and add chopped basil. Serve hot.
  2. http://www.jemangelaville.com/2007/01/30/butternut-squash-with-coconut-lemongrass-shrimp-and-basil-and-a-bunch-of-other-stuff/
http://plant-it-forward.org/butternut-squash-and-shrimp-with-roselle-basil-spinach-in-a-coconut-milk-broth/