Achiote Potatoes and Black-eyed Peas

Achiote (ah-chee-OH-tay) is a tropical flowering tree. The fruits of achiote is not usually edible, but, its seeds (annatto ) are used as a flavoring and a natural dye.

It is traditionally used as seasoning in Yucatan and Central American dishes, and makes a nice marinade when combined with a few other spices to make a rub. The rich red color and a mild earthy flavor are its main attraction for me. The achiote red rub used in this recipe works well for chicken, but, i decided to use it for simple potatoes instead.

Achiote seeds (annatto) are usually sold in the form of small bricks of thick paste.


For the achiote red rub, combine the following ingredients into a fine paste:
2 Tbsp of annatto brick pictured above
1 Tbsp black pepper powder
1 Tbsp cayenne pepper powder
1 tsp ground corainder
1 tsp ground cumin
1 Tbsp lime juice
1 tsp all-spice powder
1 tsp brown sugar
1 Tbsp canola oil

Ingredients for black-eyed peas recipe:
1 cup cooked black eyed peas
1-2 ancho pasilla dry red chilies, soaked in hot water, chopped finely
1 Tbsp tomato paste
1 Tbsp coriander powder
1 Tbsp brown sugar
1 Tbsp grated ginger
1 Tbsp lime juice
1 Tbsp achiote red rub
salt to taste
some cilantro for garnish

For the potatoes:
1 large baking potato, peeled, cubed
salt to taste
oil as needed to panfry
2 Tbsp achiote red rub

Preparation

par-cook the potatoes in boiling water or microwave; drain, coat well with the achiote red rub, set aside for 15 to 20 minutes

meanwhile, combine the ingredients for the black-eyed peas recipe and simmer gently in a pan, stirring often; adjust salt to taste; off heat garnish with cilantro

heat oil in a pan, add the potatoes and pan fry till desired crispness on the outside; alternately, roast it in the oven at 400° for 15-20 minutes or until lightly browned

serve the potatoes and black-eyed peas with rice or warm tortillas

The achiote red rub lasts for about 5-7 days if refrigerated in an air-tight container.

Becky at Key Lime and Coconut is hosting this week's Weekend Herb Blogging (WHB), and this is my first entry for the WHB.