Belizean Fish Serre

Fish serre

Fish serre is a traditional Garifuna dish that is a perfect marriage between fish, coconut milk, green plantain and vegetables. This recipe may seem complex to a novice cook, but by following these short steps, you and your family too can enjoy this hearty meal.


2 lbs. Fillet or Whole Fish (Snapper, grouper, snook etc)

4 green plantains

3 cups water

3 cloves garlic

2 oz. pork fat

Salt and black to taste

3 cups coconut milk

2 tbsp. cooking oil

1 medium onion

2 habanero peppers

*optional – Okras, potatoes, apazote


*Scrape scales and clean fish thoroughly. In a pan, add oil and slightly brown the fish on both sides. (Set aside)

*Dice pork fat and fry on low heat; add onion and brown slightly.

*Grate plantains, mix with a little coconut cream and salt and form into small dumplings.

*In a large pot, bring coconut milk and water to boil; add pork fat, onion, whole habanero pepper and garlic and any other vegetables of choice.

*Add fish and then drop the plantain dumplings one at a time. Cook for about 15 minutes more.

*After simmering, serve hot with coconut white rice and lime

*Optional: a few drops of Hot Mama’s Belize Pepper Sauces for an elevated spicy flavor






Stir-fry Beef & Broccoli over Noodles

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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.



Cheese stuffed cho-cho/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.


Cho Cho (2 per person)


Black Pepper

Grated Cheddar Cheese

Grated onion (1 medium sized)


*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.



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.