For 4 medium sized mackerels/ 4 pieces of chicken or 450g of pork:
Dissolve 20g of the achiote paste in a 45g citrus juice, we like to use the juice of 1 lime topped up with a bit of fresh orange juice, add 1 clove garlic which has been mashed up with salt if you wish. Marinate for 4-8 hours, then roast, grill, or barbecue.
Mashing achiote paste with mayonnaise or softened butter, slather on lean meat or fish and barbecue! Mmmmm...
Achiote paste can also be used to make rice dishes to impart a slight earthy flavour and golden colour.