Macombre

 

Hi!.. Do you remember Hibiscus rice? Here’s her cousin! Rice and Macaroni are somehow somewhere related on the family tree… email me if you want to know how… lol

The cool thing about this Macrombe is you can twist it for a salad, stir-fry, or eat it with sauce; plus making it is as simple as ABC.

Ingredients 1 Servings

  • Macaroni
  • Hibiscus Rosella also known as Zobo
  • Salt

Step 1

Macaroni

 

 

 

Parboil the macaroni in boiling water with salt. Sieve; and divide into four portions.

Step 2

Boil water in a separate pot and infuse the zobo petals- boil the petals, then remove the petals.

Step 3

mac ombre process

Allow the infused solution to simmer on low heat, while adding each portion except the last. Make sure you start with a dark rich colour, then allow the other two portions to get lighter; creating three shades of the purple.

DSC_1186

Be careful not to stay long with this colourization so that the Mac doesn’t start tasting like zobo tea.

Macrombre 2

You’re free to make it into a salad, stir-fry or eat with sauce… Children would patronize this always and all of the time…  Woolah!

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