Belizean Powda Buns


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.


4 cups flour

2 cups brown sugar

2 eggs

1 stick butter

1/4 cup shortening

Vanilla essence

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.


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.



Chicken Enchiladas


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


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


  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.



Lemon Merengue Pie

lemon meringue

What do you do when life hands you lemon’s? Lemon Merengue Pie of course! 🙂 A sweet pastry case and thick lemon curd centre, topped with peaks of billowy meringue, the perfect pie is all about getting the right combination of textures, and tart and sweet flavors. Here is a guide to help you make this easy pie recipe with homemade lemon filling and meringue.

 Pie Crust:

3 1/2 cups all-purpose flour

1 tsp salt

1 cup solid vegetable shortening

3/4 cup cool water (more or less) not cold


This pie crust recipe makes 3, 4, 8 or 9 inch crusts, so divide dough into 3 or 4 pieces. Bake at 375° for 15 ~ 20 minutes or until golden brown. Remove from oven and cool pie shell.

Lemon Pie Filling Recipe:

1 1/4 cup sugar

1/3 cup cornstarch

1/8 tsp salt

1 1/2 cup water

1/2 cup combination of freshly squeezed and bottled lemon juice

2-3 tsp fresh lemon peel or zest, grated

4 large egg yolks, beaten

3 Tbsp butter


**Blend sugar, cornstarch and salt together in a stainless saucepan.

**Add water, lemon juice, lemon zest and beaten egg yolks and bring to a boil on low-medium heat, stirring and whisking often. Do not allow it to stick to the bottom of the pan or burn.

**Continue to simmer until filling is thick, stirring constantly.

**Remove from heat and without stirring, let butter melt on top of filling.

**After the butter melts, stir in.

**Place plastic wrap over filling and let sit while the meringue is being made.

Meringue Recipe:

1 Tbsp cornstarch

1 Tbsp sugar

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 egg whites

1/2 tsp vanilla


**Preheat oven to 325 degrees F.

**Combine cornstarch and 1 Tbsp sugar in a small pan. Add water and bring to a boil, stirring constantly. Continue to stir until clear and thick, about 1 minute. Remove from heat and set aside.

**Mix cream of tartar and 1/2 cup sugar together and set aside.

**Meanwhile, in a high-speed mixer, whip egg whites and vanilla on high until foamy. While beating, add sugar/cream of tartar mixture 1 Tbsp at a time until meringue forms soft peaks.

**Beat the cool cornstarch mixture into the meringue 1 Tbsp at a time until meringue forms stiff peaks that stand up.

**Place baked pie crust on a baking sheet.

**Reheat lemon filling if necessary until hot, do not boil.

**Carefully pour filling into baked pie shell.

**Spread a layer of meringue over the filling and right to the ends of the shell sealing in the filling.

**Pile on the remaining meringue and swirl into decorative peaks with a spoon or spatula.

**Bake at 350 degrees for 15-20 minutes (more or less, all ovens are different) or until meringue peaks start to brown.

**Cool completely before refrigerating. Chill well before serving.



Black Dinnah/Relleno Negro


This hearty black soup or “Relleno Negro” is a traditional dish in Belize that is served with corn tortillas or white rice. Don’t let its black color fool you, this dish is filled with chicken, ground pork and plenty of vegetables making it a soul food dish that many locals and tourists enjoy. The color and flavor is derived from a condiment called black recado (this paste is a process in itself to create), which can be found in stores and local shops. Whether you are a novice or familiar to this recipe, we’ve put together a guide to help you along the way in making this delicious ‘black dinnah’.


3-4 lb whole chicken

2 lb ground meat (pork)

8 eggs (hard boiled)

2 raw eggs – beaten

1 square Black Recardo 6 oz

2-3 Apasote Leaves (Mexican Herb)

2 tsp oregano Leaves (crushed)

1 tsp salt

1/2 tsp black pepper

1tblspn Corn flour/All purpose flour

1 medium onion (sliced)

2-3 plugs garlic (crushed)

Whole fresh Habanero Pepper.  (Hot Mama’s Habanero Pepper Mash – add tablespoons if no fresh peppers are available)



**Brown the pork with garlic, salt and pepper to taste. Add black recado and cook for about twenty minutes. Allow to cool then add the chopped egg whites and the beaten raw eggs to hold the stuffing together and set aside for later.


**Wash Chicken with vinegar or lime, season with salt and pepper. Now stuff the chicken with the pork mixture (stuffing). Add the boiled eggs yolks in between the stuffing as you stuff the chicken. Place chicken in pot, add water to cover chicken and add the rest of the ingredients except the black recado. Dissolve black recado in a glass of water and add to the chicken. Stir and simmer for 45 minutes to an hour or until chicken is done.

**Thicken soup with one tablespoon of maseca (corn flour) or flour, dissolve in half cup of water. Add slowly to soup while stirring serve with corn tortillas.




Sweet Potato Pound/Pudding

sweet pop pudding

Here is another sweet treat and Belizean delicacy – the sweet potato pudding or as locals call it, “sweet potato pone”. This type of potato can easily be found sold at street vendor stands and is a great substitute for the bread pudding and follows similar instructions. History reveals that this pudding was derived by the Garifuna people in southern Belize. Preparing the pie can be a daunting task but the end results will be worth it. Here is a guide to help you get started on these!


*3 lb sweet potatoes

*1/4 cup butter

*2 lb sugar

*2 (14oz) can coconut milk

*1 (14oz) can evap. milk

*1 tbsp vanilla

*1/4 cup raisins

*2 tbsp grated ginger

Grate sweet potatoes. Add sugar and coconut milk. Stir until sugar dissolves, then add evaporated milk, butter, vanilla and raisins. Stir until properly mixed and pour into a baking pan 9 x 11 inches. Bake at 350 degrees for 45 – 60 minutes. Let pie cool then serve…. This recipe makes 10-12 servings.