White Relleno Recipe

Similar to the Relleno Negro/Black Dinna, this hearty simmering dish is oddly satisfying and popularly made in Belize to ring in the New Year. To the locals, it is said that this type of meal will ‘bring you back’ from any hangover or sleep deprivation. The combination of olives or raisins may scare you but not to worry each spoonful packs a punch of flavors. Learn how to make this dish by following these easy instructions.  

white relleno final(Right Picture credit: Christian Riveroll)

WHAT YOU NEED:

1 chicken 3 ½ – 4 pounds

1 dozen eggs

1 – 6oz bottle of whole olives

¼ lb chopped almonds

1 tsp. whole black pepper

½ small onion

3 whole cloves

2lbs ground pork

1 – 6oz bottle of capers

½ lb raisins

2 tbsp. sherry

½ stick cinnamon

½ tsp. cumin seed

3 plugs garlic

WHAT TO DO:

*Bring to a boil 9 of the 12 eggs and cut whites into small pieces.

*Clean ground pork meat and sauté in a frying pan for 30 minutes.

*Grind seasonings in food mill and mix half with pork and egg whites. Let cool.

*Add chopped capers, olives, raisins, almonds and 3 raw eggs and mix well. Stuff chicken with mixture, putting in 3 halved hard-boiled egg yolks after each scoop of stuffing and pressing firmly so that it will slice neatly after.

*Strain the remaining seasoning mix with 2 quarts water into a large pot, adding chicken and giblets with additional water to cover.

*Simmer till tender. Remove chicken and brown in 400F oven. Add sherry to chicken broth and thicken with either 1 cup flour mixed with 1 pt cold water or 3oz masa (ground corn) dissolved in 1 cup water.

*Cook and stir until smooth.

*Serve while hot with fresh corn tortillas (optional: white rice)

*OPTIONAL – Spice up this dish with any of Hot Mama’s Belize Pepper Products.

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Relleno – A Belizean Classic

relleno final design

‘Black Dinna’ as Belizean locals call it or Relleno Negro as known in the Hispanic community, is a full-rounded meal prepared on special occasions such as Christmas, birthday parties, anniversaries and even weddings. Relleno Negro is a quint-essential meal of the Mestizo community using a black paste giving it its distinctive color. And while preparing it can be taxing, the end result of your labor will delight the palates of your family members. Here is a step by step guide into making this hearty Belizean meal.

What You Need:

3 to 4 pounds chicken

2lbs ground meat

8 eggs (hard boiled)

2 raw eggs

1 square Black Recado (6oz)

2-3 Apasote Leaves (crumbled)

2 tsp. oregano leaves

1 tsp. salt

½ tsb. Black pepper

1 medium onion (sliced)

2-3 plugs garlic (crushed)

WHAT TO DO:

*Clean and season chicken (set aside)

*Cut up the onions and crush garlic

*Heat frying pan and add 1 tsp. oil

*Season ground steak with onions, garlic, oregano and apasote leaves. Place meat mixture in frying pan.

*Fry until well done. Turning frequently.

*Remove from heat and add raw eggs. Mix well.

*Stuff seasoned chicken with ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Then, string a need and thread to sew the chicken.

*Boil Chicken in sufficient water to cover up chicken

*Add black recado to 1 cup water. Mix to soften. This gives the color.

*Turn chicken frequently so as to cook properly

*Chicken can be removed from broth and browned in the oven (serve with liquid from pot).

*Serve soup with corn tortillas or white rice

Optional: Add a spoonful of Hot Mama’s Pepper Mash for that spicy note.  

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Belizean Rumpopo recipe

rumpopo final

A Belizean Christmas is not complete without the traditional rumpopo drink. Similar to the USA’s eggnog, this creamy rum drink is a favorite among family and friends during this festive time of year. Every Belizean knows that this festive drink is accompanied by a slice of the traditional Black Dried-fruit Cake. If you have always wondered how to make this concoction, here is a step by step guide for making this Christmas recipe!

WHAT YOU NEED

4 large tins evaporated milk

1 ½ cup sugar

¼ teaspoon nutmeg

1 pint strong rum (add more or less to taste)

12 egg yolks

1 tbsp. vanilla

1 tbsp. rose water

DIRECTIONS:

*Beat egg yolks with sugar in bowl. Heat milk, but do not boil.

*When sugar is dissolved, add half hot milk to egg yolk mixture and return to remainder of hot milk.

*Stir continuously over low flame for about ten minutes or until mixture slightly thickens (do not allow to boil).

*Remove from flame, cool slightly, then add rum, vanilla, rose water and nutmeg.

*Keep refrigerated and shake well before consuming!

WE WISH ALL OUR FANS, PATRONS AND FRIENDS A HAPPY HOLIDAYS FROM ALL OF US HERE AT HOT MAMA’S BELIZE LTD!

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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…

WHAT YOU NEED:

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

DIRECTIONS:

*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.

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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.

 WHAT YOU NEED:

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

DIRECTIONS:

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

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Bacon Spinach Salad

spinach salad

This salad can be classified as a “Side” and pairs well with your Thanksgiving feast. A very light but satisfying salad for all ages. Make this recipe under 5 minutes or less!

WHAT YOU NEED:

5 cup torn spinach

½ cup thinly sliced red onion wedged

4 sliced bacon crisply cooked and crumbled

2 hard-boiled eggs chopped

1 cup salad dressing on the side

Alternative dressing: ½ cup Hot Mama’s Pepper Jelly/Sweet Pepper Sauce

METHOD:

Wash vegetables and toss all ingredients, except dressing in a bowl. Serve salad with dressings on the side.

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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.

WHAT YOU NEED:

 PASTRY

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

FILLING

2 eggs

1 1/3 cup sugar

7 oz. pkg. flaked coconut or fresh grated coconut

DIRECTIONS:

*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…..

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