It’s that time of the year when these pretty veggies are available in the market. Although Roselle/Hibiscus sadariffa is popular in our region I have never grown them. Anything sour is not a hot favourite with my husband and sons. But we have local vendors who come selling their produce at our doorstep. They get the produce from farmers based in the outskirts of the city but whatever they bring are fresh and organic. These are actually the sepals of the flowers. Each sepal cup is about an inch in diameter. These sepals are used in making juices, jelly, wine, and squash. This African native has become naturalized in Asia, tropical America, and Australia.
Anything that is sour goes into making chutney. I love the combination of sweet and sour tastes. Combine that taste with this gorgeous deep colour that says Celebrate! The bowl sits on a bed of roselle leaves which are also edible. These leaves will be used for a tasty fish curry later.The ingredients used for the chutney are the same as in tomato chutney in one of my earlier posts.
Another leafy vegetable popular in our region is this edible fern/Diplazium esculentum. I have posted about this before. The fern grows in damp, shady areas and is considered to be highly nutritious. The other vegetables in the basket are colocasia stems and water spinach (wrapped in a leaf).
A combination of steamed fern with crushed peanuts, onions, salt, and diced chillies makes a wonderful summer salad. Sometimes I also toss in some pieces of ripe mango or papaya.
If you’re interested in knowing more about roselle you can read this wonderful post by Titania.….