Powder buns or as the locals say “powda buns” has been a Belizean treat for many decades. Its rising popularity over the years has put the treat on the “must eat” list while vacationing in Belize. And if you ever wondered how you can make them, now you can. This easy step recipe will have you baking these powda buns like a pro and leaving your family with happy bellies.
YOU WILL NEED:
4 cups flour
2 cups brown sugar
1 stick butter
1/4 cup shortening
1 tsp nutmeg
1 tblspn cinnamon
2 tablespoon baking powder
1 small can of evaporated milk
**Sift flour, sugar, baking powder, nutmeg, cinnamon and mix well. Melt butter and shortening together and set aside.
**In a dish, beat eggs and vanilla then add to dry ingredients along with melted butter and shortening.
**Add some evaporated milk and knead to a stiff dough. Roll into little balls and press on cookie sheets.
**Bake for 20 – 25 minutes at 350 degrees until golden brown.
The Caribbean Queen Conch is a seafood delicacy in Belize…. hundreds of local eateries, food stops and restaurants have one or two items on their menu that includes Conch. On this culinary adventure, we will guide you with the ingredients and steps to make the perfect Stewed Conch for your family to enjoy!
You will need:
1 lb shelled conch, cleaned, skinned
1 medium onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup green onions,
3 tablespoons tomato paste
salt, black pepper, and Hot Mama’s Habanero Hot sauce to taste
1 tsp. thyme
1 tsp parsley
2 tbsp vinegar
Pound conch with a mallet, cut into 1 1/2″ pieces. Place conch in a bowl with vinegar.
Add water, and set aside for 2 hrs then drain thoroughly. Cook onion and garlic in oil for 2-3 minutes
Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender
NOTE: Classic stewed conch is served with coleslaw and white rice or a garden salad. For many, these two simple sides provide the perfect match. The cooling coleslaw acts to refresh the palate in between bites of the quite spicy conch and the white rice soaking up the delicious, rich sauce offsets the spiciness of the conch. A part from stewing, conch is also curried, used to make salad, fritters, in soups, grilled, jerked and baked!
Yield: Serves 6 — Prep Time: 20 mins — Cook Time: 2 1/2hrs
For The Sauce:
2 Tablespoons Olive Oil
3 Cloves of Garlic, Minced
1/2 Cup Finely Chopped Onion
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
1 (6oz) Can Tomato Paste
Hot Mama’s Fiery Hot Sauce (XXX)
1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
About 2 1/2 Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Cup Soft Bread Crumbs (best made from soft bread)
1/2 Cup Milk
Brown the meat pieces in the oil until well colored, then add the garlic, onion, and saute until tender.
Add the paste, tomatoes, water and herbs, and Hot Mama’s Fiery Hot Sauce (xxx) and bring to a boil, then season with salt and pepper to your own personal taste.
Turn mixture down to a simmer.
For the meatballs, add the bread crumbs to the milk to moisten.
Mix all the meatball ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
This sauce, with or without the meatballs can now be used over your pasta of choice.
Just before serving, stir the 3 tablespoons of grated cheese into the sauce.
Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table.
- YIELD: 4 Servings
- ZEST: Hot
- PREP TIME: 2 hours, 30 min
- COOK TIME: About 5 min
- 1 Pound (16-20 Count) Fresh Shrimp, Peeled and Deveined
- ½ Teaspoon Olive oil
- ½ Teaspoon salt
- 1/8 Teaspoon black Pepper
- 1 Teaspoon dried orange zest
- ¼ Cup Vegetable Oil
- ½ Teaspoon crushed garlic
- HOT MAMA’S FIERY SUACE (TO TASTE)
- ½ Cup shrimp sauce
- 8 cups (1/2 gallon) Vegetable oil
- 1 cup cornstarch
- 2 eggs, whisked
- 4 cups steamed white rice
FOR THE SHRIMP SAUCE
- 1 cup sugar
- ½ cup ketchup
- ½ cup lemon juice
- ¼ cup hoisin sauce (soy sauce)
- 1 tablespoon Oyster sauce
- 1 tablespoon Hot Mama’s fiery sauce
- 1 teaspoon A1 brand steak sauce
- 1 teaspoon chicken broth
- 1 teaspoon olive oil
- 1 teaspoon wine
- 2 teaspoons yellow food coloring
- 1 teaspoon crushed garlic
- 1 ¼ teaspoons black pepper
To make the orange shrimp:Toss the shrimp with the olive oil, salt and black pepper in a bowl. Marinate in the refrigerator (at least two hours) to blend the flavors. Soak the orange zest in lukewarm water in a bowl for 5 minutes; drain. Heat ¼ cup vegetable oil in a wok or skillet over medium heat. Add the orange zest, garlic and HOT MAMA’S SAUCE and brings to boil. Reduce the heat and keep warm.
Heat 8 cups of vegetable oil to 350F in a deep fryer. Coat the shrimp in the cornstarch, and dip into the eggs. Coat with cornstarch and shake off the excess. Deep-fry for 2 minutes. Remove the shrimp with a slotted spoon and place in the orange sauce. Toss to coat evenly. Serve over steamed rice, and garnish with orange slices.
To make the shrimp sauce:Combine the sugar, ketchup, lemon juice, hoisin sauce, oyster sauce, Hot Mama’s fiery sauce, steak sauce, chicken broth, olive oil, and wine in a bowl.
Add the food coloring, garlic and black pepper and mix well. Use with orange shrimp.
The key to this fast and delicious recipe is self-rising flour
3 cups flour (sifted)
1 cup shredded cheddar cheese
8 oz Hot Mama’s Fiery Hot xxx sauce
¼ cup sugar
1 tablespoon crushed red pepper flakes
1 (12 ounce) can beer
½ cup melted butter
Prep Time: 3-5 minutes –Total time: 1 hour. Preheat oven to 375 degrees. Mix all dry ingredients, adding the beer last. Pour into a greased pan of your choice. Pour melted butter over mixture. Bake 1hour, then remove from pan and cool for at least 15 minutes. Bake an additional 5 minutes to make it even crunchier.
Conch is a little tough and needs pounding and cutting, to allow easy tenderizing. Clean conch. Add to boiling water to scald for a few minutes. Remove from boiling water, beat for a few minutes to allow easy cutting. Dice and add to blender along with other ingredients;
1 quart oil for frying
1 medium onion,
1 bell pepper, green or red, chopped
3/4 cup all purpose flour,
1 cup chopped conch meat
1/2 cup milk
1/2 tsp baking powder,
1/4 tsp black pepper,
2 stalks celery, chopped
2 cloves garlic, chopped
- Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
- In a bowl, mix the flour, egg, and milk. Mix in the conch meat, onion, bell pepper, celery, and garlic baking powder, salt etc.
- Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
- In a bowl, mix the Hot Mama’s sauce of your chose Mild, Hot, Fiery or even the Sweet Pepper Sauce mixed to preferred heat level adding any of the above heat. Serve dipping sauce on the side with the fritters.
You would think it is hard to find time to craft when you are the head of a successful company but everyone needs time to relax – Wilana included. If you have been into Pepperland, Too, you have seen some of her crafting work. From aprons to bags to pillows, Wilana loves her hot peppers and incorporating them into items for your home. Pepperland, Too has other products such as wood and slate carvings, jewelry, made by local craftspeople.
Next time you are looking for a unique gift for your pepper lover, make sure you stop in Pepperland, Too!