I think I’ve told you of my deep admiration for the jamaica flower. Called hibiscus in English, they’re dried, deep purple flowers sold in supermarkets here, and all you do is toss them into a pot of boiling water and sugar. Maybe 15 minutes later, boom, you’ve got two edibles: the slightly tangy agua de jamaica, to drink, and the plump flowers, which you can then sauté and toss in just about anything.
Seriously, in this economy, how cool is that? You’ve got two things for the price of one. And these babies are pretty cheap as it is.
On Sunday, when cuñada and cuñado were in town, I whipped up a batch of whatever’s-in-the-pantry noodles and tossed in some jamaica flowers that I’d sauteed in butter, onion, olive oil, balsamic vinegar and sugar. Added some roasted asparagus. Topped that with a handful of fresh parsley, literally overflowing at the tianguis that day, and a sprinkling of shredded manchego cheese.
We all dug in, and no one really talked, except for the occasional, “Mmmmmmm.” I was amazed at how many textures could fit into one dish. The flowers were buttery and toothsome, which made the whole thing feel hearty, as if I’d added meat. The parsley added a nice, vegetal crunch, and the creamy manchego glued everything together. Overall, every ingredient felt useful and important. This stuff was good. And I had created it. Me!
Of course, at the table, I couldn’t stop babbling about what else I’d do with jamaica flowers. If I could somehow harness them into one dish, to where they were on full display…
“A jamaica flower tart!” I declared.
Just now thought of another one: jamaica flower empanadas.
My sis-in-law was equally as enchanted, which lent credence to my jamaica-flower honeymoon theory. Once you try these things, that’s it. Your life will never be the same.
Recipe below.
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