Category Archives: Main Dish

Stir-fry Beef & Broccoli over Noodles

beefandbroc FNAL

This is one of our favorite ways to pair and enjoy beef and broccoli. This stir-fry recipe over noodles of your choice is sure to please everyone’s palate. It is easy to make, delicious and soon to be your family’s favorite meal!


3/4lb boneless sirloin steak

1 clove garlic minced

1med. Onion cut in wedges

1 can cream of broccoli soup

1 pack noodles of choice

1tbsp. vegetable oil

¼ cup water

1 tbsp. soy sauce

2 cups broccoli florets


*Slice steak across grain into very thin strips.

*In a skillet, add oil over medium to high heat and cook steak for about 5 minutes (stirring often)

*Add minced garlic and onion to skillet

*Stir in can of broccoli soup with water and a little soy sauce and bring to a boil

*Add broccoli and reduce heat to low.

*Cover and simmer for 5 minutes or until vegetables are tender

*Serve over noodles

*For an added spicy kick, sprinkle a couple drops of Hot Mama’s Hot Pepper Sauces (X, XX, XXX)

*This recipe serves 4



Pork Loin in mustard & garlic sauce


This week, we bring to you an easy meal that can be cooked in under an hour. This deliciously tender pork tenderloin recipe is sautéed with a simple mixture of Dijon or honey mustard, garlic, and seasonings. Won’t you give it try!


1lb Pork Loin

2 cloves garlic

1/4pt. stock

Salt & Black pepper to taste

4 tbsp. Dijon Mustard/ Honey Mustard

1/2pt. cream

2 tbsp. shortening or oil


*Cut the Pork into strips and lightly sauté in oil until browned.  Remove pork from pan and set aside.

*In a pan add mustard, garlic and seasoning. Gradually stir in the stock and cook for two minutes, then return the pork to the pan and blend in.

*Cook for about 10-15 minutes on low heat

*Just before serving, add the cream slowly and blend.

*Serve pork with rice dish and garnish with parsley or green pepper

*Optional – pour a few drops of Hot Mama’s Habanero pepper sauce – ENJOY!




Sweet & Sour Meatball recipe


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.


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


* 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.



Cowfoot Soup recipe


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.


1lb Cabbage

Large potatoes

2 Tomatoes


Complete Seasoning



Black Pepper


BBQ seasoning


1 whole habanero


Sweet Peppers


  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.



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.


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


*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!





Spicy Quesadillas


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.


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




*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.




Crab Stew with Matilda Fut

matilda fut final

With just a few ingredients, you too can make this hearty, Belizean-style crab stew with matilda fut served over a bed of white rice. Simply follow these instructions for a hearty meal prepared and cooked in no time.


6 to 8 medium or large crabs

2 green plantain (cut into small pieces)

1 small pig’s tail (cut off excess fat)

1 large onion

2-3 teaspoons Lea and Perrins Sauce

1 teaspoon salt

1 teaspoon pepper

1 small round red recado

1/2 teaspoon thyme

1/2 teaspoon any of your favorite seasoning

2-3 cloves garlic, crushed

1-2 cups thick coconut milk


2 green plantains

1 turn or half-ripe plantain

3 tablespoons flour

1/2 teaspoon salt

2 tablespoons coconut milk

2 teaspoons baking powder

1/2 tablespoon margarine


Peel and grate plantains.

Mix flour, salt, and baking powder together.

Melt margarine (low heat).

Add margarine and milk to grated plantain, mix well.

Drop by teaspoon into boiling stew.


  1. To kill crab, place it in hot boiling water.
  2. Remove from water with wire or long spoon. Dis-joint legs from body and crush the large claws.
  3. Add season. Boil pig tail and green plantain until tender.
  4. Meanwhile, grate coconut and squeeze (leave 2 tablespoons milk for matilda foot).
  5. Add seasons to crab in boiling water.
  6. Add matilda foot to stew. Cook for another 15-20 minutes.
  7. Lastly, add coconut milk and taste. Serve the Crab Stew hot with steamed rice.