Category Archives: Habanero Hot Sauce Fiery XXX

Cowfoot Soup recipe

cowfootsoup

Everyone loves a good, hearty soup even in the summer days. And while this cowfoot soup may sound a bit odd, if prepared well and seasoned correctly, this gelatin like hoof pieces can be your next favorite Belizean meal. Here are is a guide to help you cook this fantastic local meal in the comfort of your home.

WHAT YOU WILL NEED:

1lb Cabbage

Large potatoes

2 Tomatoes

Coco/Macalito

Complete Seasoning

Okra

Salt

Black Pepper

Carrots

BBQ seasoning

Cilantro

1 whole habanero

Onions

Sweet Peppers

DIRECTIONS:

  1. After thoroughly washing the cow foot, place in a large pot and boil to soften. Boil til meat starts turning a grey color.
  2. Chop up all your vegetables including: potatoes, coco, okra, carrots, onion, sweet peppers, cabbage and tomatoes into bite sizes.
  3. Chop up your cilantro fine. Put all your vegetables and cilantro into the pot with the cow foot and boil together.
  4. Add in your complete seasoning, bbq seasoning and salt and black pepper and your whole habanero. Let it boil high for about 30-45 minutes and you are done.

For an additional kick, add a few drops of Hot Mama’s Belize hot sauces. This soup is served over white rice with a slice of lime and tortilla chips.

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Tamalitos / Ducunu Recipe

tamal final

 Spanish speaking locals in Belize call this next dish “tamalitos” while the Creole population call it “ducunu”. While this dish is labor intensive, it will leave you and your family wanting more. Tamalitos are made solely of corn and are rich in flavor. And while Ducunu requires ample time for preparation, here are some quick easy steps to follow to getting it done.

YOU WILL NEED:

8 full ears of corn (grated or ground)

1 dessert spoon margarine 10ml

1 large onion

1/4 cup thick coconut milk 125ml

2 tsps baking powder 10ml

1/2 tsp salt

DIRECTIONS:

*Cut ends of corn.
*Peel off husk and silk. Leave the large husk to wrap ducunu.
*Grate or grind corn.
*Melt margarine (low heat). Add melted margarine, salt and baking powder to corn.
*Add milk and mix well until all ingredients are evenly coated.
*Place a couple corn cobs and 2-3 husks in pot to balance ducunu.

*Add water and bring to a boil.
*Scoop one large tablespoon corn mixture in each corn husk. Fold over and set between cobs in boiling water.

*Boil for 20-30 minutes

*Recommended to serve with stew chicken or any other meat of choice!

A great pairing for Ducunu is Hot Mama’s  sweet pepper sauce or habanero pepper sauce. Happy eating!

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Chicken Enchiladas

enchilada

The chicken enchiladas recipe is a family favorite and perfect to make with leftover chicken. Simply gather the ingredients and follow these simple instructions.

YOU WILL NEED:

3 1/2 cups cooked chicken, cut into bite-size pieces

3 1/2 cups shredded cheddar cheese, divided

8 corn tortillas

1/2 cup chopped green onions

2 garlic cloves, chopped

4 tbsp. vegetable oil

1 tbsp. Hot Mama’s Habanero Pepper Powder

1/2 tsp. leaf oregano

2 tsp. cumin

2 cans (15 oz.) tomato sauce

1 cup water

Sour cream

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Sauté the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)
  3. Add the chili powder, oregano and cumin
  4. Cook 1 to 2 minutes longer, stirring constantly.
  5. Add the tomato sauce and water
  6. Simmer for 5 minutes
  7. Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.
  8. Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.
  9. Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.
  10. Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.
  11. Pour the remaining sauce over the enchiladas.

 Bake at 350 F for 20 minutes. Sprinkle the remaining cheese evenly over the enchiladas. Bake an additional 5 minutes. Top each serving with a spoonful of sour cream and a couple drops of Hot Mama’s Pepper Sauce for an added kick.

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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!

YOU WILL NEED:

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)

EQUIPMENT/TOOLS:

  1. blender

2. two mixing bowls

3. large mixing spoon

4. pot spoon

5. large cast iron skillet

PREPARATION & METHOD:

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

 

Belizean Tamales Recipe

TAMALES

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

DIRECTIONS

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.

INGREDIENTS FOR COL

¾ pound corn masa

²⁄₃ cup water

2 teaspoons salt

DIRECTIONS

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

 

Mmm Mmm Monday: Beef Fillet Marinated in Hot Mama’s Hot Sauce

4 (6-ounce) beef fillets

Marinade:

4 tablespoons Hot Mama’s Habanero Hot Sauce
8 tablespoons olive oil
1 ounce garlic, minced
1 ounce chopped thyme, rosemary, and sage
Salt and pepper

Tamale filling:

Olive oil
2 ounces red bell peppers, sliced
2 ounces yellow bell pepper, sliced
1 ounce garlic, chopped
1 onion, sliced
1 tablespoon Hot Mama’s Habanero Hot Sauce

Tamale:

8 ounces corn flour
3 ounces vegetable shortening
4 ounces chicken broth
1 ounce achiote paste
Salt and pepper
4 banana leaves, pre-steamed

Directions

To prepare the marinade, combine all of the ingredients together in a large container and marinate the beef for 2 hours in the refrigerator. Once the beef is marinated, sear the beef on both sides in a saute pan for approximately 10 minutes or until desired doneness.

To make the tamale filling: In a saute pan, add enough olive oil to lightly coat the bottom of the pan and heat. Saute the peppers, garlic, onion, and hot sauce. Cook until the peppers are tender and set aside.

To make the tamales, use a mixing bowl and combine the corn flour, vegetable shortening, chicken broth, achiote paste, and salt and pepper. Mix until a dough starts to form. Place the banana leaves on a flat surface and spread the tamale dough in the center of each leaf. Add the cooked peppers and fold the banana leaves around the tamale. Steam the tamales for 20 minutes.

To serve, slice the tamales or cut them open and place in the center of each plate. Place the beef fillets to the side and serve.

Hot Mama’s Product: Hot Mama’s Habanero Hot Sauce

Buy this product in our online shop!