Achote! The Latin alternative to Tumeric...

"Achiote" is one of those ingredients that I have come across that makes me think "How cool is this?!  I never even knew this existed!"  I felt like an explorer discovering new land when I was shown a bunch of achiote a few days ago (straight from the tree).  Since then have been busy learning how to use it...

Achiote seeds inside the pod

Achiote is a fruit that grows in clusters of pods, like in the photo to the left. Upon first glance it reminded me of the rambutan (an Asian, red, hairy-skinned fruit that is similar to lychee). I used to eat rambutan when I was growing up with my family in Indonesia - we had a massive tree in the front garden of our first house there.  However, being a bit red and hairy are the only things that the sweet rambutan has in common with achiote. Unlike rambutan, an achiote fruit splits open when it is ripe, and reveals a number of bright red seeds. These seeds are used for food flavouring and colouring, a bit like how tumeric and saffron can be used in Asian and Italian cooking.

 

Achiote seeds

I had the pleasure of helping out in the family kitchen today, and learned how colour and flavour are extracted from the seeds.  I was introduced to the "achiotero", a little metal pot with a lid and long handle - vital for making the achiote oil.  A handful of seeds are put into this achiotero and are then covered with canola/vegetable oil.  The achiotero is then put on the stove to simmer.  The colour and flavour from the seeds then infuses with the oil, which is often used here for chicken dishes and rice.  When ready, the achiote seeds and oil end up smelling a bit like fried garlic - peppery and earthy but not as pungent.  We used the oil in a very simple way today - to add colour and a bit of flavour for  

Yellow rice or Achiote rice (Arroz amarilla o Arroz de achiote)

3-4 tablespoons of achiote oil (use 10 saffron strings if achiote unavailable)

3 mashed garlic cloves

2 cups of rice

water to cover

Place your mashed garlic and achiote oil in a heavy-base pot (use virgin olive, canola, or sunflower oil if you cannot find achiote).  Fry until garlic browns up a bit.  Pour in rice and mix, making sure to cover the rice with the oil and garlic mixture.  Then add your water (just so that it covers the rice by about 5 centimeters) and bring to the boil.  Once boiling, turn down the heat to a low simmer.  Stir once and then cover the pot so that the rice can cook in its own steam (add your saffron now if you have not used achiote). Uncover after 15 minutes and give it a stir.  The rice should be cooked and yellow in colour - perfect to accompany a tastey grilled fish dish or a scrumptious chicken curry! 

Achiotero

Achiote oil with garlic