Northern Mariana Islands Dish (Recipe)

Hineksa Agaga  (Unofficial Main Dish) Red Rice Hineksa (rice), suni (taro), lemmai (breadfruit), and batatas(potatoes) have long been the staple foods of the indigenous Chamorro people of the Northern Mariana Islands. Hineksa agaga ("red rice") uses the natural pigment of the achiote seeds obtained from the annatto tree (introduced by the Spanish in the 17th century). This gives the dish an attractive and festive red color. Red rice is a popular everyday and ceremonial food that is usually accompanied by meat or fish and traditional sauces like finadeni. This sauce is prepared by combining equal measures of soy sauce, lemon juice, and chopped green onions, and seasoning the combination with crushed red pepper flakes. Recipe Serves 4 INGREDIENTS 2 cups (250 g) medium-grained rice 2 tbsp (30 g) achiote seeds 2 cups (500 ml) water 1/2 tsp (3 g) salt 3 tsp (15 ml) oil 1/2 cup (125 g) chopped onions INSTRUCTIONS Rinse achiote seeds and soak in 1/2 cup (125 ml) warm water and salt for a half hour. Strain red liquid into a bowl. Saute onions in oil in a large pot. Add remaining 1 1/2 cups (375 ml) water and 1/2 cup (125 ml) of the achiote coloring and bring to a boil.  Add rice and salt to the red mixture and cook until all the water has evaporated. Cover pot, reduce heat, and cook for an additional 10 to 15 minutes, stirring occasionally. Remove from heat, let cool for a few minutes, and serve. -World Trade Press