To give some inspiration for our CSA (community supported agriculture) members, and recipe lovers alike, we’ve got another recipe for you. This week, we are making Cucha! This recipe utilizes our roselle greens and jalapeño/serrano peppers from the farm to make this tangy, spicy delight.
Recipe by Cat and Funa
Cucha is one of the greatest parts of Gambian cuisine! Cucha is eaten as a side or sauce on rice dishes, and adds a tangy, spicy delight. It is something special to village life–as most of the plants are only found in the bush near the villages. Fana has been harvesting roselle (bisap) since she was 5 years old in The Gambia, and when she came to the states, she was very surprised to see it growing at the farm! Now, she cooks it as a special treat to remind her of back home.
Farm Apprentice, Adé, harvesting our roselle greens earlier this week for our CSA members and for the farm store.
INGREDIENTES
4 cups of roselle leaves 1 cup of okra
Hot peppers
Sal
INSTRUCCIONES
1. Get the leaves off the stem & wash them.
2. Boil the leaves in about 1 cup of water with 1/4 teaspoon salt until the water is pink and the leaves are a very dark green.
3. Boil the okra and hot peppers in another pot until they are soft.
4. Blend the okra, hot peppers, and boiled roselle leaves together. If there is a lot of water left in the roselle pot, you can strain it and drink it! Some water is ok to blend.
5. Add salt to taste.
6. Enjoy!
If you make the recipe, we’d love to see it! Snap a few photos and tag us on social media. You can also email us your recipe photos and creations to marketing@smallplaces.org. For more recipes like this, visit our online recipe book, “Finca Tres Robles Community Cookbook.”