This hearty black soup or “Relleno Negro” is a traditional dish in Belize that is served with corn tortillas or white rice. Don’t let its black color fool you, this dish is filled with chicken, ground pork and plenty of vegetables making it a soul food dish that many locals and tourists enjoy. The color and flavor is derived from a condiment called black recado (this paste is a process in itself to create), which can be found in stores and local shops. Whether you are a novice or familiar to this recipe, we’ve put together a guide to help you along the way in making this delicious ‘black dinnah’.
WHAT YOU NEED:
3-4 lb whole chicken
2 lb ground meat (pork)
8 eggs (hard boiled)
2 raw eggs – beaten
1 square Black Recardo 6 oz
2-3 Apasote Leaves (Mexican Herb)
2 tsp oregano Leaves (crushed)
1 tsp salt
1/2 tsp black pepper
1tblspn Corn flour/All purpose flour
1 medium onion (sliced)
2-3 plugs garlic (crushed)
Whole fresh Habanero Pepper. (Hot Mama’s Habanero Pepper Mash – add tablespoons if no fresh peppers are available)
**Brown the pork with garlic, salt and pepper to taste. Add black recado and cook for about twenty minutes. Allow to cool then add the chopped egg whites and the beaten raw eggs to hold the stuffing together and set aside for later.
**Wash Chicken with vinegar or lime, season with salt and pepper. Now stuff the chicken with the pork mixture (stuffing). Add the boiled eggs yolks in between the stuffing as you stuff the chicken. Place chicken in pot, add water to cover chicken and add the rest of the ingredients except the black recado. Dissolve black recado in a glass of water and add to the chicken. Stir and simmer for 45 minutes to an hour or until chicken is done.
**Thicken soup with one tablespoon of maseca (corn flour) or flour, dissolve in half cup of water. Add slowly to soup while stirring serve with corn tortillas.