📝 About This Recipe
Hailing from the vibrant state of Maranhão in Northeastern Brazil, Arroz de Cuxá is a legendary dish that marries indigenous, African, and Portuguese influences. Its defining characteristic is the 'vinagreira' (hibiscus leaves), which provide a unique, tangy acidity that cuts through the richness of dried shrimp and toasted nuts. This complex, emerald-flecked rice is more than a meal; it is a cultural treasure that offers a bold explosion of umami and tartness in every bite.
🥗 Ingredients
The Cuxá Base
- 3 large bunches Vinagreira (Hibiscus sabdariffa leaves) (stems removed; can substitute with sorrel or spinach mixed with lime juice)
- 1 cup Dried Salted Shrimp (heads and tails removed; soaked to reduce salt)
- 1/2 cup Sesame Seeds (toasted)
- 1/2 cup Cuxá Nuts (Caju/Cashews) (roasted and unsalted)
- 2 cups Water (for boiling the leaves)
The Rice and Aromatics
- 2 cups Long-grain White Rice (rinsed until water runs clear)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 lb Fresh Shrimp (cleaned and deveined)
- 1/2 cup Scallions (thinly sliced)
- 1/4 cup Cilantro (freshly chopped)
- 1-2 pieces Malagueta Pepper (minced, or substitute with Thai bird's eye chili)
- to taste Salt (be careful as dried shrimp is already salty)
👨🍳 Instructions
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1
Begin by cleaning the vinagreira leaves, removing any tough stems. Place them in a large pot with 2 cups of boiling water and cook for 10-15 minutes until tender and the water turns a deep reddish-purple.
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2
Drain the leaves, reserving half a cup of the cooking liquid. Finely chop the cooked leaves until they form a coarse paste; traditionally, this is done with a heavy knife or a mortar and pestle.
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3
In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant. Be careful not to burn them.
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4
Using a food processor or mortar and pestle, grind half of the dried shrimp, the toasted sesame seeds, and the cashew nuts into a coarse, sandy meal. This is the 'tempero' that defines the dish's texture.
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5
In a large, heavy-bottomed pot or deep skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent and aromatic.
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6
Add the remaining whole dried shrimp and the fresh shrimp to the pot. Sear for 2-3 minutes until the fresh shrimp turn pink.
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7
Stir in the chopped vinagreira paste and the ground shrimp/nut mixture. Mix well so the aromatics are fully coated.
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8
Add the raw rice to the pot. Stir constantly for 2 minutes to 'toast' the grains, ensuring every grain is infused with the green hue of the vinagreira.
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9
Pour in 4 cups of hot water (you can include the reserved cooking liquid here). Add the minced malagueta pepper.
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10
Taste the liquid. Add salt only if necessary, as the dried shrimp provides a significant amount of salinity.
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11
Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
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12
Turn off the heat and let the rice rest, covered, for 5 minutes to allow the steam to finish the cooking process.
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13
Fluff the rice gently with a fork, folding in the fresh scallions and cilantro to preserve their bright color and flavor.
💡 Chef's Tips
If you cannot find vinagreira, use a mix of 80% spinach and 20% sorrel, plus a squeeze of lime to mimic the acidity. Always soak your dried shrimp for at least 20 minutes and rinse them well to control the salt levels of the final dish. For the most authentic texture, do not over-process the nuts and sesame seeds; you want a rustic, slightly crunchy feel. Use a heavy clay pot (panela de barro) if available, as it retains heat beautifully and adds a traditional touch to the presentation. If the rice looks too dry before it is fully cooked, add hot water 1/4 cup at a time to avoid making it mushy.
🍽️ Serving Suggestions
Serve as a side dish to 'Peixe Escabeche' (fried fish with tomato sauce) for the ultimate Maranhão experience. Pair with a glass of chilled Tiquira (traditional cassava spirit) or a crisp Sauvignon Blanc. Accompany with fried sweet plantains to balance the tartness of the rice. A side of farofa (toasted cassava flour) adds a wonderful extra crunch. Serve with a few drops of extra malagueta pepper oil for those who enjoy a spicy kick.