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Was watching this video of a Trini man making breadfruit oil down. He put in this red liquid I thought he called youcu but I was not sure. I found another video of the same man making his roucou. He picked the pods opened them got the seeds added water and he said you need to put in a lot of salt. He said his roucou is strong so don't put in a lot in de oil down. He said it could last 5 years just so in de bottle.

Never hear of roucou before...is it used for other dishes and other purposes?

He made the breadfruit oil down with pig tail. Is oil down ever made with saltfish?

Link TextIn reply to Oilah

Aka Annatto used a lot by the older folks.
The video you saw was probably with Uncle Clyde...He is ah boss.

Roucou is used in stews. Especially stew fish.

In reply to 90mph

Yes it was Uncle Clyde I saw something in the supermarket that looked like the pods but this was before I saw the video. Will look for it next time. I really like Uncle Clyde's videos

In reply to Oilah
My mother always used it in stew fish and stewed meat,as far as I know it was mainly for colour,many Trinis brown their meat with sugar for colour also.The Red Indians got the name by rubbing their bodies with the liquid,a teacher told us that many years ago.I was wondering if there is any food value in the Rouccou.
Uncle Clyde's Cooker could do with some cleaning and he can buy some modern plates,cups and dishes.

In reply to granite

Uncle Clyde good as is...yuh mek de man pretty up and modernize and next ting de food don't taste as it should. As mi old man tell muh...some of de best food can to be found in small greasy holes in de wall