Category Archives: Habanero Peppers

White Relleno Recipe

Similar to the Relleno Negro/Black Dinna, this hearty simmering dish is oddly satisfying and popularly made in Belize to ring in the New Year. To the locals, it is said that this type of meal will ‘bring you back’ from any hangover or sleep deprivation. The combination of olives or raisins may scare you but not to worry each spoonful packs a punch of flavors. Learn how to make this dish by following these easy instructions.  

white relleno final(Right Picture credit: Christian Riveroll)

WHAT YOU NEED:

1 chicken 3 ½ – 4 pounds

1 dozen eggs

1 – 6oz bottle of whole olives

¼ lb chopped almonds

1 tsp. whole black pepper

½ small onion

3 whole cloves

2lbs ground pork

1 – 6oz bottle of capers

½ lb raisins

2 tbsp. sherry

½ stick cinnamon

½ tsp. cumin seed

3 plugs garlic

WHAT TO DO:

*Bring to a boil 9 of the 12 eggs and cut whites into small pieces.

*Clean ground pork meat and sauté in a frying pan for 30 minutes.

*Grind seasonings in food mill and mix half with pork and egg whites. Let cool.

*Add chopped capers, olives, raisins, almonds and 3 raw eggs and mix well. Stuff chicken with mixture, putting in 3 halved hard-boiled egg yolks after each scoop of stuffing and pressing firmly so that it will slice neatly after.

*Strain the remaining seasoning mix with 2 quarts water into a large pot, adding chicken and giblets with additional water to cover.

*Simmer till tender. Remove chicken and brown in 400F oven. Add sherry to chicken broth and thicken with either 1 cup flour mixed with 1 pt cold water or 3oz masa (ground corn) dissolved in 1 cup water.

*Cook and stir until smooth.

*Serve while hot with fresh corn tortillas (optional: white rice)

*OPTIONAL – Spice up this dish with any of Hot Mama’s Belize Pepper Products.

logo

 

 

Advertisements

Relleno – A Belizean Classic

relleno final design

‘Black Dinna’ as Belizean locals call it or Relleno Negro as known in the Hispanic community, is a full-rounded meal prepared on special occasions such as Christmas, birthday parties, anniversaries and even weddings. Relleno Negro is a quint-essential meal of the Mestizo community using a black paste giving it its distinctive color. And while preparing it can be taxing, the end result of your labor will delight the palates of your family members. Here is a step by step guide into making this hearty Belizean meal.

What You Need:

3 to 4 pounds chicken

2lbs ground meat

8 eggs (hard boiled)

2 raw eggs

1 square Black Recado (6oz)

2-3 Apasote Leaves (crumbled)

2 tsp. oregano leaves

1 tsp. salt

½ tsb. Black pepper

1 medium onion (sliced)

2-3 plugs garlic (crushed)

WHAT TO DO:

*Clean and season chicken (set aside)

*Cut up the onions and crush garlic

*Heat frying pan and add 1 tsp. oil

*Season ground steak with onions, garlic, oregano and apasote leaves. Place meat mixture in frying pan.

*Fry until well done. Turning frequently.

*Remove from heat and add raw eggs. Mix well.

*Stuff seasoned chicken with ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Then, string a need and thread to sew the chicken.

*Boil Chicken in sufficient water to cover up chicken

*Add black recado to 1 cup water. Mix to soften. This gives the color.

*Turn chicken frequently so as to cook properly

*Chicken can be removed from broth and browned in the oven (serve with liquid from pot).

*Serve soup with corn tortillas or white rice

Optional: Add a spoonful of Hot Mama’s Pepper Mash for that spicy note.  

logo

 

 

Baked Snapper with Wine & Capers

SNAPPER IN WHITE WINE

Here is another seafood delight….baked red snapper with capers and white wine. This recipe pairs well with Hot Mama’s Belize pepper sauces. 

WHAT YOU NEED:

2 medium sized snappers, cleaning for cooking

½ cup dry white wine

¼ cup melted butter or margarine

½ tsp. black pepper

2 tbsp. capers

1 tsp. salt

1 tsp. tarragon

4 tsp. limejuice

DIRECTIONS:

*Brush inside of fish with part of melted butter.

*Sprinkle with limejuice, salt and pepper

*Place fish in shallow baking dish, brush with rest of butter and sprinkle with tarragon and capers.

*Pour wine around fish. Cover and bake for 15 minutes at 375F.

*Remove cover and bake 15 minutes longer or until fish is easily flaked with fork.

*This recipe yields 4 servings

OPTIONAL: Add several dashes of Hot Mama’s Belize Pepper sauces for that heat.

logo

Conch Soup / Sopa Caracol recipe

October 1st signaled the opening of the Caribbean Queen Conch season in Belize and what better way to commemorate this shellfish than a hearty Conch Soup. It is by far one of the most sought after dish in this region especially in restaurants and resorts countrywide. If you wondered how to make it, we have you covered. Simply follow these short steps and get to cooking! conch soup use

WHAT YOU NEED:

4 lg. conchs

3 med. Cocoa (diced)

1 clove garlic (chopped and smashed)

1 lg. carrot (diced)

1 slice bacon (diced)

1 green plantain (sliced)

1 green plantain (grated)

1 tsp. thyme

4 potatoes

1 med. Onion

2 tbsp. green pepper

2 tbsp. flour

1 tsp. shortening

1 cup coconut milk

conch

DIRECTIONS:

*Clean conch. Set on cutting board and pound with a meat mallet. In a saucepan, boil conch for just a minute. Discard water.

*Heat oil, add flour and stir until flour is brown, making a roux.

*Add 3 cups of water a little a time, stirring constantly.

*Add salt, pepper, thyme, diced cocoa, carrots and sliced plantain.

*As soon as soup comes to a boil, turn heat down to medium. Cover pot and let simmer.

*Meanwhile, prepare dumplings of plantains – Grate plantain and add a teaspoon of shortening and a pinch of salt. Form in little balls and drop in soup. Stir pot occasionally.

* As soon as vegetables are just about tender, add coconut milk and conch. Cook and simmer for about 15 minutes longer.

*Be sure to serve soup while hot with a side of coconut white rice and lime wedges– ENJOY!

*OPTIONAL: Skimmed milk may be substituted for coconut milk. In Belize we like to use a ½ teaspoon of anato or prepared recado for a little color. A ½ teaspoon of paprika and 2 peeled tomatoes may also be added at the same time as the potatoes.

*For some heat, you can add any of Hot Mama’s Belize pepper products or whole habaneros.

TIP: Green plantains tend to blacken around the nails. Do not wet the plantain before peeling and rub a little lime or lemon juice all over fingers before preparing.

logo

 

 

 

Chilli con Carne Recipe

chilli

WHAT YOU NEED:

1 chicken (2–3lbs)

1 large can tomatoes

3 plugs garlic (chopped)

1 quart cooked chilli beans

2 teaspoon salt

3 large onions (chopped)

1 ½ teaspoon chilli powder (or Hot Mama’s Belize Pepper Products)

2 tablespoons butter

WHAT TO DO:

*Clean chicken thoroughly and add in pot covered with water. Add tomatoes, salt, 2/3 garlic and onions. Cook until chicken is done, then bone and chop in small pieces and return pieces into liquid. Heat and while stirring, add chilli powder.

*In a separate pan, melt butter and gently brown remaining onion and garlic. Add to original mixture and cook for about one hour.

*Add beans and simmer for an extra ten minutes

*Serve in bowl while hot with crackers or rice. ENJOY!

logo

 

 

Escabeche Recipe

ESCA FINAL

If you fancy onions, you are going to love this next recipe. Escabeche is a traditional Mestizo dish in Belize that utilizes onions as its main ingredient along with herbs and spices to create a delicate but very flavorful soup. This soup is served with fried chicken and soft corn tortillas. Follow these easy instructions and you too can wow your family with your cooking skills.

WHAT YOU NEED:

1 chicken (3-4 lbs)

1 Pt. Vinegar or (optional) Sour Oranges

Ground Black pepper & Salt

2 spice seeds

2 green chilli peppers

3lbs white or yellow onions

3 whole oregano leaves

2 plugs garlic

DIRECTIONS:

*Clean and rinse chicken properly; simmer chicken with spice seeds, peppers, and oregano leaves and six cups of water til soft.

* Chicken takes about 30 minutes to cook but if extended to 45 minutes, the broth tastes better

* In a separate pot, place water to boil. Peel and slice onions, pulling apart the slices making loose onion rings, and place in a large bowl. When water is boiling pour this over the onions. Let it sit in this water for 3-5 minutes.

*When chicken is cooked, get a frying pan and heat 2 tablespoons of oil.  Fry the chicken for about 1 minute on each side or until golden brown.

*Return to the onions, drain them then add to the chicken broth.

*Add Vinegar and start with one cup…keep adding to your taste. The more vinegar is added the more sour it will taste.

*Allow broth with onions to cook for another 15 to 30 minutes. If you like crunchy onions then cook only for 15 minutes.  While this is simmering you may add the chicken or you can leave it out and add the chicken when serving.

*Serve in soup bowls with soft corn tortillas & ENJOY!

**OPTIONAL – for those who like it extra spicy, don’t forget to add some Hot Mama’s Habanero Pepper Sauce!

logo

 

 

 

 

Belizean Fish Serre

Fish serre

Fish serre is a traditional Garifuna dish that is a perfect marriage between fish, coconut milk, green plantain and vegetables. This recipe may seem complex to a novice cook, but by following these short steps, you and your family too can enjoy this hearty meal.

WHAT YOU WILL NEED:

2 lbs. Fillet or Whole Fish (Snapper, grouper, snook etc)

4 green plantains

3 cups water

3 cloves garlic

2 oz. pork fat

Salt and black to taste

3 cups coconut milk

2 tbsp. cooking oil

1 medium onion

2 habanero peppers

*optional – Okras, potatoes, apazote

DIRECTIONS:

*Scrape scales and clean fish thoroughly. In a pan, add oil and slightly brown the fish on both sides. (Set aside)

*Dice pork fat and fry on low heat; add onion and brown slightly.

*Grate plantains, mix with a little coconut cream and salt and form into small dumplings.

*In a large pot, bring coconut milk and water to boil; add pork fat, onion, whole habanero pepper and garlic and any other vegetables of choice.

*Add fish and then drop the plantain dumplings one at a time. Cook for about 15 minutes more.

*After simmering, serve hot with coconut white rice and lime

*Optional: a few drops of Hot Mama’s Belize Pepper Sauces for an elevated spicy flavor

logo