Name: Homemade Trinidad Roucou Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Caribbean
Ingredients: 3 oz Roucou Seeds, also known as Annatto Seeds; 8 oz Warm Water; 3 oz Roucou Seeds also known as Annatto Seeds; 8 oz Vegetable Oil; 3 oz Roucou Seeds also known as Annatto Seeds; 3 tablespoons Coriander Seeds; 3 tablespoons Dried Oregano; 3 teaspoons Cumin Seeds; 3 teaspoons Black Peppercorns; 6 Whole Cloves; 3 teaspoons Salt; 1 Garlic Bulb; 125 ml Lime Juice

Close up shot of Trinidad Roucou with Kalamansi on the side

In Trinidad, Roucou is the local name for the Annatto fruit of the Achiote tree. The fruit is a heart-shaped pod with spikes on the surface and seeds inside. Historically, these seeds were used to flavor foods, and the vibrant orange, red color was used as a die by the native Amerindian Tribes.

The pulp covering the seeds is ground or soaked in water to release the pigment, which would then be used to adorn the body or hair. When used in foods, it can also add color, but it adds a nutty, peppery taste to a dish as a flavoring.

Countries like the Philippines, Mexico, Central America, the Caribbean, and South America use these seeds in cooking as a paste, oil, or water solution. This recipe is an excellent way to celebrate our native Caribbean culture and keep the tradition of Trinidad Roucou alive.

#Caribbean Vegetarian #Trinidad #Gluten Free #Lacto Vegetarian #Low Cholesterol #Ovo Vegetarian #Paleo #Pescetarian #Vegan #Vegetarian #Fruit #One Pot #Skillet #Marinades

This roucou recipe is a true celebration of Caribbean culture, bringing the authentic, nutty, and peppery flavors of the region right to your kitchen. With minimal ingredients and easy preparation, you'll enjoy the vibrant color and taste it adds to your meals.

Low Heat for Best Results: Make sure to cook the seeds over low heat to avoid a bitter taste.
Soaking for Flavor: Let the seeds soak overnight for an even deeper flavor profile.
Strain Thoroughly: Use the back of a spoon to press out as much pulp as possible for a smoother result.

Alternative Seeds: You can substitute the cumin seeds with fennel seeds for a slightly sweeter paste.
Different Oils: Use coconut oil instead of vegetable oil for a Caribbean twist.
Spicy Variation: Add a pinch of chili flakes to the paste for a spicy kick.

Store your roucou in a sealed glass jar in a cool, dark place for up to one month. Use it as a base for stews, soups, or as a marinade for meats. The oil solution can also be used as a flavorful drizzle over roasted vegetables or rice dishes for a vibrant and unique touch.

Chef's Knife

Cutting Board

Fine Mesh Strainer

Glass Measuring Cups

Glass Storage Container

Grain Mill

Medium Heavy Bottom Pot

Medium Mixing Bowl

Mini Chopper

Stainless Steel Measuring Spoons

Roucou Seeds: The key ingredient, providing the deep red color and distinct flavor.
Vegetable Oil: Helps to extract and preserve the roucou's flavor.
Coriander Seeds: Adds a citrusy, earthy flavor to the paste.
Cumin Seeds: Provides warmth and depth to the roucou paste.
Black Peppercorns: A hint of spice for balance.
Whole Cloves: Lends a sweet and aromatic touch to the paste.
Garlic: Adds pungency and rich flavor.
Lime Juice: Helps to create a smooth paste and adds a tangy contrast.

What is roucou, and how is it used?

Roucou is a natural red paste or oil made from annatto seeds, commonly used in Caribbean cuisine to add color and a mild peppery flavor to dishes. It’s perfect for enhancing the color of stews, rice, and sauces. It's often used in traditional Trinidadian dishes to give them a signature vibrant red hue.

Can I use a different oil for making roucou?

Absolutely! While vegetable oil is commonly used, you can also use coconut oil or olive oil to prepare roucou. Coconut oil adds a tropical twist, while olive oil gives it a more Mediterranean flavor. Just be mindful that different oils may slightly alter the flavor and shelf life of your roucou.

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Serves

Ingredients

Water Solution

3 oz Roucou Seeds, also known as Annatto Seeds
8 oz Warm Water

Oil Solution

3 oz Roucou Seeds also known as Annatto Seeds
8 oz Vegetable Oil

Paste

3 oz Roucou Seeds also known as Annatto Seeds
3 tablespoons Coriander Seeds
3 tablespoons Dried Oregano
3 teaspoons Cumin Seeds
3 teaspoons Black Peppercorns
6 Whole Cloves
3 teaspoons Salt
1 Garlic Bulb
125 ml Lime Juice

Instructions

Water Solution

Place the seeds into a bowl with the water. At this point, you can allow the seeds to soak for a minimum of an hour or overnight before moving on to the next step, which will add more depth of flavor.

Use your hands to massage the pulp from the seeds. You can use gloves to prevent your hands from staining.

Once most of the pulp has been rubbed off into the water, strain the liquid and use the back of a spoon to press the remaining pulp from the seeds.

Use as a seasoning or add to stews and soups as desired for flavor and or color.

Store the liquid in a bottle and keep it in a cool, dark place.

Oil Solution

Add the oil to a saucepan and warm on medium heat for 2 minutes.

Once the oil is warm, add the roucou seeds and stir to mix. Reduce the heat to low and allow to cook until it begins to simmer.

Do not cook on high heat as this will create a very bitter taste.

After the oil has reached a low simmer, remove the pan from the heat and give the mixture one more stir before you leave it to rest and cool.

Once the oil has cooled, strain the oil and use the back of a spoon to press the remaining pulp from the seeds.

Use as a seasoning or add to stews and soups as desired for flavor and or color.

Store the oil in a bottle and keep it in a cool, dark place.

Paste

Using a mill grinder, mini food processor, or mortar and pestle, grind the roucou, coriander, oregano, cumin, black peppercorns, and cloves into a powder.

Remove the powder to a mini food processor or continue using your mortar and pestle and mix in the salt, garlic, and lime juice until it becomes a paste.

Depending on the consistency you want for the paste, you can add more lime juice to the mixture.

Use as a wet rub for meats.

Store in a jar and keep in a cool, dark place.

Nutrition Disclosure