Ingredients
  • 2 tsp achiote (annotto) seeds
  • 1 tsp black peppercorns
  • 1 tsp allspice berries
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 1 tsp freshly squeezed lime juice
  • ½ grapefruit
1. Grind the achiote seeds to a fine powder with a pestle and mortar or food processor. Add the peppercorns, grind again, and do the same with the allspice berries. Mix in the oregano and cumin.

2. Add the lime and grapefruit juice to the spices and mix until a thick paste is produced.

3. Leave the paste to stand for at least half an hour so the spices absorb the flavours and consistency of the juice – by this stage the texture should be slightly dry and crumbly, but still capable of sticking to meat.

4. Rub the paste into the meat, and refrigerate overnight to let the flavours really seep in – then you’re ready to barbecue, or fry, or oven-bake. Leftover marinade should keep in the fridge for a week without any deterioration in flavour.

This quantity should make enough paste for four chicken legs or breasts, or one joint of meat.