Hibiscus Flower with Achiote

*Achiote is a Mexican condiment you can find in Latin markets also in Puerto Rican cuisine you can find this mix of achiote and cilantro, that works too, but if you live in a place that is not accessible you can use powder paprika.


  • 100 g cooked and drained hibiscus flower (make water with the rest)
  • ½ White onion (or whatever you have)
  • 1 tomato 
  • 1 tbsp of achiote or paprika 
  • 1 tbsp Tamarind sauce 
  • 1 tbsp Garlic powder 
  • Salt to taste ( I use pink salt)
  • 1 tbsp Olive oil 
  • 1 cup Brown rice
  • 1/2 cup of coriander 
  • 1 small red chili
  • Oregano
  • ½ tbsp of brown sugar or agave syrup 


  • Boil the hibiscus in a pot for about 10 minutes, drain it and then wash it several times to remove the acid taste and save the water to drink with lemon, agave syrup, and ice.
  • In a frying pan over medium heat add 1 tablespoon of olive oil 
  • Fry the onion in small squares and add the garlic powder, leaving it until it is golden brown.
  • Now add the cooked and drained hibiscus with the achiote or paprika, the diced tomato, the red chili, the salt, the oregano, and a splash of water so that it does not dry out and the tomato can be cooked. 
  • Mix everything and let the tomato turn into a sauce;
  • Then when you see that everything is softer, add the sugar, the tamarind sauce, and the coriander, stir it and you can add a splash of water if it’s drying.
  • Now simmer it for 3 minutes  

You serve it with steamed vegetables, such as green beans, carrots, broccoli, cauliflower. A little brown rice and decorate it with fresh cilantro & olives.

Happy cooking 

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