Aceite de bija, or Achiote oil was our Abuela's secret for very beautiful dishes. Homemade Bija oil is an excellent shortcut for quickly preparing foods and adding that gorgeous color that grandma loved, and now you can learn how to make it at home and keep some at hand.
By - Reviewed: . Original: Apr 14, 2021
Why we ❤️ it
Bija is used in the Dominican Republic to give color to our dishes, and although it is not complicated to use it, it requires additional steps in the preparation. Using Bija oil shortens the process, besides adding extra flavor to our dishes.
It is quite easy to prepare, and can be stored for a long time.
What is achiote / bija?
Bija is the fruit of the achiote tree --scientific name Bixa orellana-- which originated in South America, and was brought to the island by the indigenous Taino. The seeds of its alien-looking pods are used as coloring; it was used instead of tomato paste in pre-refrigeration times, as it has a very long shelf-life.
Bija dominicana is commonly available as dry seeds or as bija / achiote powder.
Bija is one of my favorite ingredients, and I've used it in several recipes. It's the best way to add color to a dish without altering its taste. Bija is one of our signature spices; part of our local sazón, it's inexpensive, widely available in the Dominican Republic, and a very ancient ingredient in our cuisine.
Bija / achiote and achiote oil.
How to use it
Annatto oil is a bright orange oil made by soaking or cooking bija or annatto seeds in vegetable oil. This oil is used to color foods.
Achiote can be used as a substitute for tomato paste to give color to our dishes. It is also made during the cooking process, as in this Locrio de longaniza yellow rice with Dominican sausage, but you can use it in our Locrio de pollo (Dominican arroz con pollo) and to give a deep orange color to our Pollo guisado (Dominican chicken) if you do not want to use the traditional method of burning the sugar.
Aceite de bija can also be used to improve the color of Pasteles en hoja, also the Pasteles de yuca ones. It is used to give Dominican telera bread its signature color.
I also use bija to add color to Pescado con coco (fish in coconut sauce), Camarones con coco (shrimp in coconut sauce), and this lovely Dominican "paella".
Top tips
- How to store it: Store aceite de bija in a glass jar or bottle with a tight-fitting lid. I prefer to keep it refrigerated to make sure it lasts longer. In the fridge, it lasts for months.
- How to make it from powder: It is preferable to make the oil from the seeds, but if you do not have achiote seeds available, you can make achiote oil by mixing the achiote powder with cooking oil and letting it sit for several days.
The resulting color may not be as intense as with the seeds. - How to make achiote paste: Add enough oil to the achiote powder to make a paste and let it sit for 3 to 4 days.
Use it as a substitute for tomato paste. This is not a traditional way to use it in DR.
About this recipe
To make the oil, the annatto seeds are removed from the pods, then steeped or cooked over very low heat in cooking oil. Other ingredients like herbs, onion, garlic cloves, and oregano can be added to add flavor to it. Once the color is extracted, we then strain it with a fine-mesh strainer.
My recipe is just taking the simple achiote oil and adding some extra flavors (oregano, thyme, and garlic). This makes it perfect to add to rice dishes and even makes some colorful scrambled eggs.
Video
Recipe
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Achiote Oil [Video+Recipe] Aceite de Bija o Annatto
Ingredients
- ½ cup bija seeds (annatto, achiote)
- 1 head garlic, peeled, (optional)
- 1 bunch oregano (fresh leaves), (optional)
- 1 bunch fresh thyme leaves, (optional)
- 2 cup olive oil
Instructions
1. Combine ingredients
Pour the bija seeds into a small saucepan. Add garlic, oregano, and thyme.Pour in the oil.
2. Cook in oil
- Heat on the stove at very low heat for one hour.Once the hour has passed, remove from the heat, and set aside to cool to room temperature. Sieve with a fine sieve to discard the solids.
3. Storing achiote oil
- Pour into a clean bottle with a tight fitting lid, and store at room temperature. This has a long shelf life, but it's best used within the month.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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Bija / achiote in English
Bija is also known as anato, and achiote in Spanish, and annatto in English, is used throughout the Caribbean, where it has come to be known as "the poor man's saffron [1]" (yeah, I know turmeric bears that title too, but it's hardly used around here).
History of bija
Before the first Europeans stepped off the boat in 1492, bija was already being used by the Tainos (bija is a Taino word [2]). They used it mainly as a stain to paint their bodies a reddish tone for decorative purposes and as a mosquito repellent.
Bija is now one of the most widely used natural food dye ingredients in the food industry and is generally considered very safe [3]. It's a common ingredient in several Latin American countries.
More dominican condiments
In our blog you can find the most popular homemade condiments in the Dominican Republic. Don't miss our homemade Sazón, or the Sazón completo homemade powder. And you can't miss the Agrio de naranja, our tasty vinegar and hot sauce.
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