[Aunt Clara]

But it gives the sauce a nice pink shade without disturbing the taste like tomato paste would.

The recipe will be added on Monday 17 exactly. I am working on the update at this very moment.

[stan]

Freshly returned from Cayo Largo...NO RAIN!!!. Thanks for the recipe & directions. I'll let you know how it turns out. Yay, no onions.

[Aunt Ilana]

Welcome back Stan, you will notice that coincidentally we have an article on Cuban cooking this week.

Aunt Ilana

[Anny]

Bija its actually called " Anatto" in English. I place it in a bottle of Olive oil for a week and use it to give my sauces and rice both flavor and color!!!

Quote:

Originally posted by Aunt Ilana This question came to me from Stan, a poster on DR1 - what exactly is bija? Is it a spice or a food colouring? Is there an English word for it? Aunt Ilana

[stan]

Anny, how much Bija/Olive oil? Stan.

[Aunt Clara]

I use a mortar to pulverize the bija. The oil solution seems interesting.

A piece of advice, keep the bija in a dry, ventilated place.

[Anny]

Hi Stan,

Here in Providence, I get a small bottle of about 6oz and use the whole thing on a big bottle of Olive oil. Usually 14oz or more. I leave it in my pantry for a week. The more anatto you put in the olive oir, the "redder" the oil will become. I then use the oil to give "locrios" a richer color. I also use it when I make " escabeche" and on soups and beef stew... when I use it I notice I do not have to use as much tomatoe paste or sauce. I basically use it whenever I want to enhance the color RED in my cooking.