Category Archives: Snack

Christmas Black Fruit Cake

black fruit cake final

A traditional element of Christmas for Belizeans both young and old is the availability of classic Black fruit cake and the ever popular concoction, rumpopo. For those that always wondered how to make this delicious Christmas pies, we’ve put together this step by step guide. We hope you make use of this recipe this Christmas! Spread the love…


1 lb butter

1 pint stout

1 qrt. Rum

2 lbs flour

1 tsp. allspice

1 lb brown sugar for stewing fruit

1 lb each of: raisins, prunes, currants, citron, dates, cherries, mixed and peel pecans

2 lbs brown sugar

½ pt. caramel coloring

8 eggs

1 tsp. baking powder

1 tsp. nutmeg


*Stew all fruit along with 1 lb brown sugar and rum, until liquid becomes a thick syrup. Completely cool overnight.

*In a large mixing bowl, cream butter with 2lbs brown sugar and add eggs one at a time. Add flour, baking powder and spices alternately with stout and coloring. Finally, fold the stewed fruit into the mixture.

*Line cake pans with brown paper. Fill pan to about ¾ full.

*Bake in very slow over at 275F for about 3 hours.



Easy Corn Fritters recipe

corn final

With just 3 easy steps, you too can make these yummy corn fritters which are perfect for a snack anytime of the day. Learn how to make this quick and easy recipe that can be made with fresh or frozen corn kernels.


1 cup canned sweet corn

1 tsp. baking powder

Vegetable oil for frying

Salt, black pepper and sugar to taste

2 eggs

1 ½ cup bread crumbs


Separate egg yolk. With seasoning and sugar, beat egg white until stiff. Fold in sweet corn and baking powder and enough breadcrumbs to form stiff mixture for dropping. Heat oil for deep-frying. Drop in mixture. Remove when golden brown with draining spoon.

DIPPING SAUCE: Hot Mama’s Sweet Pepper Sauce OR Hot sauce


Belizean Coconut Tart recipe

coconut tar final

The sweet Belizean treat is one that is hard to pass up. Utilizing grated coconuts as its main feature, this snack is favored by both young and old. Learn how to make this quick and easy recipe by following the steps below.



2 1/3 cup all-purpose flour

1/2 tsp. salt

2/3 cup sugar

1 1/3 cup butter, softened

2 eggs, well beaten


2 eggs

1 1/3 cup sugar

7 oz. pkg. flaked coconut or fresh grated coconut


*Sift flour with salt and 2/3 cup sugar.

*Cut in butter until mixture resembles coarse crumbs.

*Stir in beaten eggs and blend well. Knead dough slightly. Cover and refrigerate about 20 minutes. *Preheat oven to 375 degrees.

*For each tartlet, place 1 heaping tablespoon dough in ungreased muffin cup. Press and shape to form pastry shell.

FILLING: Beat eggs well. Add sugar and coconut. Mix until thoroughly blended. Fill pastry shells as directed.

*Spoon 1 tablespoon filling into each tartlet shell. Bake at 375 degrees for 22 to 24 minutes until filling is golden brown.

*Cool slightly before removing tartlets from pans.

This recipe would go good with the Sweet Pepper Sauce.  Drizzle over the tops for extra spiciness…..



Easy bake Carrot Cake



Combine in the following order:

1 ¾ cup sugar

4 unbeaten eggs

2 tsp. baking powder

2 tsp. cinnamon

3 cup grated carrots

1 ¼ cup cooking oil

2 cup plain flour

2 tsp. baking soda

1 tsp. salt


*Beat ingredients for a few minutes until completely blended. Bake in greased cake pans in 350F oven


½ stick margarine

1 tsp. vanilla

8 oz cream cheese

1 box icing sugar

To Make: Add a little pineapple juice. Fold in 1 cup pecans. Spread between layers of cake. Spread 1 large can drained crushed pineapple on top of cake.





Belizean Conch Fritters


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.


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


*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)




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.



Creole Bread recipe



1/2 cup warm water

2 teaspoons instant yeast

6 -8 cups white flour,

1 1/2 cups coconut milk,

1/2 cup coconut oil

2 tablespoons sugar

1 teaspoon salt


**Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).

**Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don’t let the mixture boil, you just want to heat it up a bit.

**Sift 5 cups of flour into a large bowl.

**Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.

**Add all wet ingredients to the flour.

**Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.

**Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.

**Put in greased bowl, cover with a damp cloth and let rise until double in size.

**Punch down and knead for two or three minutes.

**Make into two large or six small round balls.

**Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.