Category Archives: Appetizer

Belizean Conch Fritters

CONCH

Conch Fritters is another Belizean delicacy that remains popular among locals and visitors to our shores. The Caribbean Queen conch remains a most sought after shellfish in Belize. And if you ever wondered how these fritters are made, we got you covered. Simply follow these instructions and delight your family with this popular finger food.

WHAT YOU NEED:

2 cups clean conch

½ cup evaporated milk or coconut cream or beer

Half cup grated onion

2 tbsp. grated hot green pepper

1 ½ tsp. baking powder

1/8 tsp. ground black pepper

1 cup flour

3/4 -1 tsp. salt

Olive/Vegetable or Shortening for frying

DIRECTIONS:

*Clean conchs by peeling off dark outer skin. Rinse thoroughly in limewater or vinegar. Grind.

*Combine clean conchs, onion, pepper and milk and mix well.

*Sift dry ingredients together and add to conch mixture, beating until smooth.

*Use a dessert spoon to drop batter into very hot fat; fry until evenly brown.

*Drain on paper towels and Serve while hot

(TIP: As dipping sauce you can use Hot Mama’s Belize Sweet Pepper Sauce or Ranch Dressing)

logo

 

 

Advertisements

Tamalitos de Chaya Recipe

chaya final

This dish derived by the Yucatec Maya in Mexico is popular among the Spanish population in Belize.  The Chaya or Spinach leaves used in this dish is packed with proteins and vitamins making it a health conscious dish. They are easy to prepare if you follow these few short steps. Happy Eating!

WHAT YOU NEED:

2 lbs masa (ground corn)

1 cup finely chopped chaya or spinach

1/4lb margarine (melted)

1 tsb. Baking powder

1 cup coconut milk

2 tsp. salt

1 cup water

Several Plantain leaves

Hot Mama’s Hot Sauce

DIRECTIONS:

*Boil chaya or spinach and drain well.

*Add salt to taste and then set aside.

*Add coconut milk and melted margarine to masa along with salt and baking powder.

*Add chaya – if mixture is too thick, add water to make it a thin consistency.

*Fill plantain leaves (about 6”x6”), tie securely and put in skillet to boil with water and cover halfway.

*Boil for 15 minutes. (Tip: too cook more quickly, make envelopes of aluminum foil, folding edges over several times to seal.

*Serving options: Plain, topped with tomato sauce, shredded hard-boiled eggs and minced onion.

*For a little spice, sprinkle a few drops of Hot Mama’s Belize Pepper Sauce! ENJOY!

logo

Sweet & Sour Meatball recipe

sweetandsour

If ever you throw a party or invite people over for dinner, these sweet and sour meat balls are the perfect bite-sized finger food that will thrill your palate. Simply gather your ingredients as listed below and follow the instructions for this yummy everyday family meal.

WHAT YOU WILL NEED:

2 pounds Grind Meat – Beef

¼ cup bread crumbs

1 cup pineapple juice

½ cup sugar

3 tbsp. vinegar

4 slices pineapple (cut in pieces)

3 sweet peppers (cut in strips)

1 small onion (minced)

Salt & black pepper to taste

3 tbspn Cornstarch

1 tsp. soy sauce

DIRECTIONS:

* In a bowl, mix minced onion, salt, black pepper into ground meat and form into golf-sized balls.

* Add oil to frying pan and fry meat balls until crisp or golden brown.

*Remove pot from flame and place meatballs on a plate

* Add Pineapple juice to the oil left in the pan and heat for a few minutes. Mix together all other ingredients plus 6 tbsp of water and add to the pineapple juice.

*Cook until the mixture thickens, stirring constantly.

* Add the meatballs, heat thoroughly and make sure they are all evenly coated. These meatballs can be served alone as finger food, with steamed broccoli or over a bed of white rice.

For an additional kick, add any of Hot Mama’s Belize Pepper products for a spicy twist.

logo

 

Cheese stuffed cho-cho/chayote

CHAYOTE

In Belize, this oddly shaped vegetable is called Cho-cho, in other parts of the world it is known as Pear Squash, Vegetable pear or choko. Chayote is a sweet squash that is versatile but can also be used in other ways including soups and our favorite, cheese stuffed. In this recipe segment, we’ll guide you into making this appetizer/side dish that can accompany your entrée.

WHAT YOU NEED:

Cho Cho (2 per person)

Salt

Black Pepper

Grated Cheddar Cheese

Grated onion (1 medium sized)

DIRECTIONS:

*Preheat oven to 350F.

*Wash chayote/choc ho and part boil until tender (about 40 minutes). Cut in half, scoop out pulp and mash together with salt, black pepper, grated cheese and a small amount of grated onion.

*Place mixture back into choc ho shells, sprinkle with cheese or buttered breadcrumbs.

*Transfer stuffed chayotes to baking pan and place in oven to brown for about 10 minutes and serve hot.

Optional: You can also add bits of bacon or meat pieces in the stuffing.

logo

 

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!

logo

 

 

 

Spicy Quesadillas

quedailla

When it comes to Mexican Cuisine, quesadillas come to mind as one of their most popular meals and in Belize, it is no different. While there are several ways of making this cheesy delicacy, adding meats such as chicken, pork or seafood make a great combination and creates for an explosion of flavor in your mouth. Follow this easy recipe and you impress your family with this restaurant styled quesadillas.

YOU WILL NEED:

6-8 Large flour tortillas

Grated cheese – (Options: mozzarella, cheddar, or Monterey Jack)

 Optional Ingredients:

Green onions

Fresh tomatoes, diced

Chicken/pork or seafood chunks

Lettuce

Cilantro

DIRECTIONS:

*Heat a large cast iron frying pan to medium high heat. Add a small amount of oil or butter and spread it around the bottom of the pan with a spatula. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

** When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly.

***Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelet. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Serve with the lettuce, cilantro, salsa and sour cream. Additionally, you can add a few drops of Hot Mama’s Habanero Hot Sauce to provide that extra spicy kick.

quesa1

logo

 

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.

logo