Some months ago, I noticed a tree with weird-looking pods in the backyard. Curious, I asked my landlord. It’s annatto, she said. I’d heard about annatto – it’s the coloring agent that gives patties their distinctive yellowish-red color – but had never seen it.
Annatto is a native of Central and South America. I’m not sure how it came to Jamaica but as early as the 1700s, the British found it growing in abundance in one of the towns in the eastern parish of St. Mary and renamed the town Annotto Bay.
Annatto, called natto or natta locally, was grown commercially mainly in St. Mary and was popular with my grandmother’s and even my mother’s generation. They used it to add a rich and distinctive red color to foods from fish and fritters.
At some point, annatto lost favor to the more convenient artificial dyes that flooded the market. But with consumers becoming savvy and concerned about their foods, annatto seems to be getting a fresh look.
With no sodium, fat or starches you can probably see why annatto would be a better alternative to artificial dye. It is also good for stomachaches, heartburn, fever, diabetes, and burns. Some even use it as an insect repellant, and it’s been used in cosmetics.
Annatto trees produce a cluster of pointy pods that are covered with long spikes. Each pod contains about 12-15 small, red seeds, which are hard and difficult to break. According to my landlord, the best way to use annatto is to fry the seeds or soak them in water. Once you get the color you want, remove them and use the oil or water to color and flavor your dish.
Commercially prepared annatto powder is available in specialty stores or in supermarkets that sell ethnic foods. Look for annatto or achiote in either power, paste or oil.
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 bay leaf
- 10 whole black peppercorns
- 4 cups water
- 1 ½ cups clarified butter
- 1 scallion, minced
- 2 tsps. finely chopped lemongrass
- ½ tsp. annatto seeds
- ½ tsp. minced garlic
- 1 eggplant, thinly sliced into rounds
- Salt and freshly ground black pepper
- 8 Caribbean rock lobster tails
- 1 cup whole kernel corn
- 1 Scotch bonnet or jalapeno pepper, seeded and minced
- ¼ cup grated coconut
- 1 cup heavy cream
- Place the carrot, onion, bay leaf, peppercorn and water in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the carrots are tender, about 10 minutes. Strain the stock, discard the vegetables and bay leaf, and reserve the stock in the same pot.
- In a medium skillet, add the clarified butter along with the scallion, lemongrass, annatto, thyme and garlic. Heat until hot. Remove from the heat.
- Preheat a large skillet over medium-high heat. Coat the eggplant rounds with a half cup of the clarified butter mixture. Add the eggplant to the skillet in batches, and cook until tender. Remove from the skillet, season with salt and pepper to taste, and cover to keep warm.
- Bring the reserved stock to a boil over medium-high heat. Add the lobster tails, reduce the heat to medium-low, and simmer until the meat is tender, 12-13 minutes. Remove the lobster from the stock and set aside.
- Heat 1 tablespoon of the remaining butter, and quickly sauté the corn and the hot pepper for about 1 minute. Add the grated coconut and the cream, and cook until the liquid has become quite thick, 4-5 minutes. Season with salt and pepper to taste.
- Serve the lobster tails with the remaining cup of butter on the side, along with the eggplant chips and the creamed corn.
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