information on the spice anchiote/annatto and banana leaves

[Guest guest]

I've been using annatto/anchiote for over 25 yrs. I also bake tofu that has

marinated in it and wrap in banana leaves and roast with garlic. That's an old

Yucatacan Mayan Indian recipe but they use pork so I make the same dish with

tofu. Look for the powder and you will see, the color is a beautiful red.

I learned this from my brother-in-laws family and the mayans in Yucatan when I

was down there.

I know, I'm a trip...............hahaha Donna

 

Jenni Billings <jenni wrote:

that is just awesome Donna... I didn't realizes that was annatto!

tahnk you!

 

I'll look for it here in DC.

=)

 

 

 

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and was sold only in department stores.............

 

 

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[Guest guest]

lol..and what a wonderful trip at that! =)

 

On Thursday, October 27, 2005, at 09:31 AM, purplepassion wrote:

 

> I've been using annatto/anchiote for over 25 yrs.  I also bake tofu

> that has marinated in it and wrap in banana leaves and roast with

> garlic.  That's an old Yucatacan Mayan Indian recipe but they use pork

> so I make the same dish with tofu. Look for the powder and you will

> see, the color is a beautiful red. 

> I learned this from my brother-in-laws family and the mayans in

> Yucatan when I was down there.

> I know, I'm a trip...............hahaha  Donna