3 tablespoons of vinegarweed (also known as caruru-azedo, not an easy herb to find, but some regional markets or herbal stores sell it);
20g toasted and ground sesame seeds;
100g smoked or salted shrimp;
2 cloves of garlic;
1 medium onion;
3 tablespoons of olive oil;
1 tablespoon of coriander;
3 tablespoons of all-purpose flour;
Cloves to taste;
Salt to taste;
3/4 cup cooked white rice
3 tablespoons of vinegarweed (also known as caruru-azedo, not an easy herb to find, but some regional markets or herbal stores sell it);
20g toasted and ground sesame seeds;
100g smoked or salted shrimp;
2 cloves of garlic;
1 medium onion;
3 tablespoons of olive oil;
1 tablespoon of coriander;
3 tablespoons of all-purpose flour;
Cloves to taste;
Salt to taste;
3/4 cup cooked white rice
Remove the leaves from the vinegarweed and blanch it
Reserve the water and chop the leaves
In a pan, sauté the garlic and onion in hot olive oil and add the chopped vineagrass leaves
Take a cup of the blanching water and add it to the sautéed mixture
Pulse the sesame seeds, shrimp, flour, coriander, and sautéed mixture in a processor until it forms a paste
Afterwards, cook for 5 minutes over low heat (stirring constantly with a wooden spoon)
The cuxá is ready
Finally, mix in the cooked rice
Serve hot.
