I’ve written before about how much my husband and I enjoy visiting the local marketplaces when we are traveling. The colors, tastes, and smells provide a treat for the senses and the energy is exhilarating. I love to discover produce and prepared food items that I have never heard of. Even if I’m not always brave enough to indulge, it’s a fascinating window into another culture.
We are fortunate that, here at home, we can enjoy a similar experience by visiting the many ethnic markets that dot our various neighborhoods. Within easy driving distance from our house, we have at least one Mexican market, two Middle Eastern markets, and two Asian markets. Drive a little further and the choices expand considerably.
Sometimes I like to visit these markets just to look around because the inventory is so different from what is available at a plain vanilla supermarket. Where our Ralphs or Vons might have a few feet of shelf space devoted to spices, the ethnic markets will often have a whole aisle. And, not only do they offer spices that I recognize, they stock even more that I don’t. The jams and jellies are made of fruits I’ve never heard of and the meat departments often offer cuts not displayed in most “regular” grocery stores.
While visiting Oaxaca, Mexico this past spring, my husband and I became quite fond of an iced tea made with dried hibiscus flowers or jamaica (pronounced hah-MY-kah). When we returned, we missed the taste and wanted to be able to make it ourselves. After some searching, we were able to find small packages of the dried flowers at one of the local Middle Eastern markets (the Mexican market – which is much smaller – didn’t carry it). Just today, I discovered the other local Middle Eastern market carries the flowers in bulk. Yipee!
If you are interested in trying jamaica tea, here’s the recipe. If you don’t have an ethnic market, you might be able to find the dried flowers online.
1 cup of dried hibiscus flowers
0 – 1 cup sugar (depending on how sweet you like your tea)
4 cups of water
Add sugar and water to a pan and bring to a boil. Once boiling, add the flowers, turn off the heat and steep approximately one hour or until cool.
Strain the tea into a bowl with a lip. Press the blossoms to extract as much water into the bowl as possible, then toss (the tea should be a lovely, deep red).
Pour the tea into a pitcher and add 4 additional cups of water. Stir and refrigerate.
When my husband and I pour ourselves a glass of jamaica tea, we often cut it further with bubbly water from our SodaStream (about 3 parts tea to 1 part bubbly). That way, if we’ve used the full cup of sugar when making the tea, the final product is much less sweet.
I am grateful for the interesting and diverse food shopping choices we have in our city. I’m also grateful that I can instantly transport myself back to Oaxaca just by sipping a tall glass of chilled, ruby-red, jamaica tea.