Arroz de cuxá is a typical dish from Maranhense cuisine and is known for its unique and strong flavor. Made with rice, dried shrimp, vinagreira (also known as okra-leaf hibiscus), onion, garlic, salt, palm oil, and a special mix of seasonings that includes sesame, cashews, scallions, and cilantro, arroz de cuxá is a delicious and popular dish in the region.
- 2 cups of rice
- 1 cup of dried shrimp
- 2 cups of chopped vinagreira (or okra-leaf hibiscus)
- 1 chopped onion
- 2 cloves of chopped garlic
- 1 tablespoon of salt
- 2 tablespoons of palm oil
- Sufficient water to cook the rice
INGREDIENTS FOR THE SEASONING MIX:
- 1/2 cup of toasted sesame seeds
- 1/2 cup of toasted cashews
- 1/2 cup of chopped scallions
- 1/2 cup of chopped cilantro.
METHOD OF PREPARATION:
- To prepare arroz de cuxá, start by soaking the dried shrimp in water for a few hours, or overnight, to soften them. Then, blend the ingredients for the seasoning mix (sesame, cashews, scallions, and cilantro) in a blender or food processor until smooth. Set aside.
- In a large pot, sauté the onion and garlic in palm oil until golden. Add the dried shrimp, chopped vinagreira, and salt, and sauté for a few minutes. Add enough water to cook the rice (about two cups of water for every cup of rice) and bring to a boil.
- When the water is boiling, add the rice and the reserved seasoning mix, stir well, and let cook over low heat for about 20 to 25 minutes, or until the rice is cooked and tender. If necessary, add more water during cooking.
- Serve the arroz de cuxá hot, accompanied by grilled fish or chicken, or other typical Maranhão delicacies such as vatapá, shrimp pie, and sururu soup. This recipe is an excellent way to taste the authentic flavor of Maranhense cuisine and surprise your guests with a different and very tasty dish.