Crispy Conch Fritters recipe

conch-frittersIn this week’s Belizean recipe segment, we will be guiding you on how to make Conch Fritters, a popular finger food snack in Belize. These fritters can be accompanied with any sauce of your liking; we have seen this dish paired with tartar sauce, ranch dressing or a mixture of spicy hot sauce or Hot Mama’s manganero sauce. Whichever way you like it, try it today!


1 1/2 pounds (4-5 pieces) of conch

1 sweet pepper (medium size)

1 onion (medium size)

1 1/4 cup of unbleached flour

1 1/2 cup of water

5 leaves of herb (culantro, cilantro, basil, etc…)

1 celery stalk

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/4 of Habanero chili pepper (optional)


  1. blender

2. two mixing bowls

3. large mixing spoon

4. pot spoon

5. large cast iron skillet


Clean Conch and cut into 1″ pieces

Clean deseed and chop Sweet Pepper into small pieces

Peel, clean and cut onion into 8 pieces

Chop celery into 4 pieces

Chop up herbs

  1. Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended.

2. Stir in flour

3. Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount

4. Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6)

5. Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown

6. Drain on a paper towel placed on a large serving plate

7. Repeat cooking process until entire batter is finished

8. Serve with sauce of Choice (options: Hot Mama’s Belize pepper sauce, Manganero Sauce, Fiery Hot Sauce)

conch frittaz


Stewed Conch recipe


The Caribbean Queen Conch is a seafood delicacy in Belize…. hundreds of local eateries, food stops and restaurants have one or two items on their menu that includes Conch. On this culinary adventure, we will guide you with the ingredients and steps to make the perfect Stewed Conch for your family to enjoy!

You will need:

1 lb shelled conch, cleaned, skinned

1 medium onion sliced

3/4 cup water

1 tomato chopped

3 cloves garlic, minced

1/4 cup oil

1 medium chopped onion

1/4 cup green onions,

3 tablespoons tomato paste

salt, black pepper, and Hot Mama’s Habanero Hot sauce to taste

1 tsp. thyme

1 tsp parsley

2 tbsp vinegar

2 Potatoes

Handful Okra


Pound conch with a mallet, cut into 1 1/2″ pieces. Place conch in a bowl with vinegar.

Add water, and set aside for 2 hrs then drain thoroughly. Cook onion and garlic in oil for 2-3 minutes

Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender

NOTE: Classic stewed conch is served with coleslaw and white rice or a garden salad. For many, these two simple sides provide the perfect match. The cooling coleslaw acts to refresh the palate in between bites of the quite spicy conch and the white rice soaking up the delicious, rich sauce offsets the spiciness of the conch. A part from stewing, conch is also curried, used to make salad, fritters, in soups, grilled, jerked and baked!


Conch Ceviche – Belizean Style!


Known for having the second largest Barrier Reef in the world, Belize is an abundantly blessed nation when it comes to seafood. And while there are a lot of seafood dishes and meals to choose from, one particular appetizer gets all the praise – Seafood Ceviche. Whether you are a shrimp, conch or lobster lover, making ceviche is the ultimate Belizean appetizer/snack. Serve it up in a shell and your guests will know they are eating in paradise! Here is a step by step guide adopted by Hot Mama’s Belize to help you prepare this yummy appetizer.


 1lb Fresh Conch meat – diced

1/2 cup Lime Juice; – Fresh squeezed

1/2 cup Lemon Juice; – Fresh Squeezed

1 medium habanero pepper – seeded and finely diced

1 cup Onion – finely chopped

1/4 cup Cilantro; – finely chopped

1 cup Tomato; – peeled, seeded, and chopped

1 teaspoon salt

1/4 teaspoon Black pepper; – Fine ground


**On a clean board pound the conch out flat. Dice the tenderized meat into 1/4 – 1/2 inch cubes or small, bite-sized slices. Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.

**Add the onion, cilantro, tomato, salt, and black pepper and mix. Squeeze about 1/2 a lime’s worth of juice over the mixture.

*NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other “tender” body parts. This stuff is mucho caliente!

 **Place in a bowl and serve with crisp tortilla chips and lime wedges. ENJOY!

**NOTE: You can substitute the Conch for Shrimp or any seafood.


Recipe adapted by: Hot Mama’s Belize


Belizean Tamales Recipe


Belizean Tamales is another family tradition meal that is gaining popularity around the world.… It is a process that is time consuming and repetitive but the end results can absolutely blow your taste buds away. Ask Singer Gwen Stefani what’s her favorite tamale? In November 2016, it was reported that Stefani went on Snapchat to rave about the making of tamales by her Belizean Chef. “The snaps reveal a happy Gwen as she sings and sounds excited to try some of Belize’s famous tamales.” Ambergris Today reported.  This recipe utilizes the use of banana/plantain leaves combined with some delectable herbs and spices; here we will walk you through a step by step process to make this popular Belizean meal.

You will need:

20 smoked banana leaves, cut in 10-inch squares

4 pounds chicken, cut into serving sizes

2 teaspoons salt

1 tablespoon Season All

1 teaspoon freshly ground black pepper

1 teaspoon sugar

²⁄₃ cup onion, diced

²⁄₃ cup green bell peppers, deseeded, diced

3 cloves garlic, minced

1¼ cups cilantro, minced

¼ cup vegetable oil, for browning chicken

1½ cups warm water

¼ cup red recado paste, diluted in water

Potatoes, peeled, par boiled, diced, optional

Green peas, optional


Clean both sides of banana leaves with a damp cloth. Set aside. Season chicken pieces with salt, Season All, black pepper and sugar. Heat oil in a deep saucepot. Add chicken and cook until light brown. Add 1½ cups water. Dilute recado in approximately ⅓ cup warm water and add to chicken. Let simmer for half an hour, then remove chicken and set aside. Strain chicken broth for col and return to saucepot, reducing to a low heat.


¾ pound corn masa

²⁄₃ cup water

2 teaspoons salt


Mix masa, water and salt until well blended. Add the masa mixture to broth and stir until thickened. Add water if mixture is too thick. Remove from heat and set aside. Mixture should have the consistency of thick cream.

Ingredients for Tamale Dough

2⅓ pounds masa

4 teaspoons salt

1¼ cups water

1 cup vegetable oil

Mix masa, salt, water and vegetable oil until well blended. Mixture will be like a soft custard.

On a flat surface place a banana leaf on a larger square of foil. Place ⅓ cup masa mixture in middle of leaf and spread into a 5-inch circle. Top with ⅓ cup col, a piece of chicken and a slice of tomato. Potatoes, olives or green peas are optional. Bring opposite sides of the banana leaf and foil together and fold down tightly. Carefully fold each side over tightly to contain the filling. Line the bottom of a large saucepot with banana leaves. Arrange the wrapped tamales on a slant to avoid water getting into it. You may place as many tamales as you can in the saucepot. Add 4 inches of water and steam for 45 minutes to 1 hour. Check periodically to make sure there is always an inch of water in the pot. Allow to stand for 10 minutes before serving. For added spice, sprinkle a few drops of Hot Mama’s Mild/Hot/Fiery sauce… MMMM GOOD!

This recipe makes 16 to 20 tamales! Enjoy 🙂

tamales 2


Belizean Fry Jacks Recipe

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Fryjacks in Belize is considered a staple that can accompany breakfast or dinner dishes. These high addictive deep-fried pieces of dough go well with ham and eggs as and makes a great ‘bread’ for your favorite jelly spreads. The recipe is a popular item in local eateries and restaurants in Belize.  In this recipe adapted by Hot Mama’s Belize, you will get a walk through on how to make these deep fried goodies without stepping a foot out your door.

You will need:

1lb Flour

1 TBSP Baking Powder

1 TBSP Shortening

1 Cup Water


Put ingredients in a bowl and mix well. Knead for about 5 minutes until smooth. Roll into pieces the size of golf balls. Rest for 1/2 hour. Roll it out and fry in oil. Turn over once. When it floats, it finished. Drain and serve!

Recommended spreads for your Jacks –

Hot Mama’s Golden Plum Jelly

Hot Mama’s Guava Jelly

Hot Mama’s Huckleberry Jelly

Hot Mama’s Black Cherry Jelly

Hot Mama’s Passion Fruit Jelly

Hot Mama’s Habanero Pepper Jelly

fry jacks2

Alternative – Mix cream cheese and pepper jelly together or  a little peanut butter and pepper jelly! Enjoy!


Hot Mama’s Italian Meatball Spaghetti


Yield: Serves 6Prep Time: 20 minsCook Time: 2 1/2hrs


For The Sauce:
2 Tablespoons Olive Oil
3 Cloves of Garlic, Minced
1/2 Cup Finely Chopped Onion
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
1 (6oz) Can Tomato Paste

Hot Mama’s Fiery Hot Sauce (XXX)
1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
About 2 1/2 Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs (best made from soft bread)
1/2 Cup Milk


Brown the meat pieces in the oil until well colored, then add the garlic, onion, and saute until tender.
Add the paste, tomatoes, water and herbs, and Hot Mama’s Fiery Hot Sauce (xxx) and bring to a boil, then season with salt and pepper to your own personal taste.
Turn mixture down to a simmer.
For the meatballs, add the bread crumbs to the milk to moisten.
Mix all the meatball ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
This sauce, with or without the meatballs can now be used over your pasta of choice.
Just before serving, stir the 3 tablespoons of grated cheese into the sauce.
Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table.


Slow Cooker Chicken Taco Chilli

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We tried this recipe with tender rabbit meat and Hot Mama’s Belize Hot Sauce which made for a wonderful bowl of happiness. This recipe is served topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips! Happy Eating!


1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

1 (8 ounce) package shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer


Place the onion, chili beans, black beans, corn, tomato sauce, and beer in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. At this stage, add and stir in some Hot Mama’s Belize Hot Sauce to spice it up….

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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