Shrimp and Ham Jambalaya


This one pot jambalaya can be made with left over ham and shrimp and is a delightfully lighter version from the sausage recipes. Get those aromas permeating through your home and wake up your appetite with this family favorite. Remember, you can always substitute the shrimp for chicken, sausage, pork or any meat of your choice. This dish is red since it has the addition of tomatoes. Follow our recipe below…


2lbs shrimp

1 slice pre-cooked ham (1 ½ inch thick) cubed

2 small white onions chopped

1 green pepper chopped

1 bay leaf crushed

2 cups water

1-8oz can whole tomatoe

½ tsb. Black pepper

3 tbsp. olive oil

1 clove garlic minced

1 ½ cup uncooked rice

½ tsp. salt

½ tsp. paprika


Shrimp: Thoroughly cleaned and de-veined

*In a large skillet, sauté ham in fat until lightly browned and remove.

*Measure olive into skillet and add onions, garlic, sweet pepper, and bay leaf and cook until onion is tender.

*Add rice and cook while stirring until browned. Add water, tomatoes and seasoning, mix well.

*Cover and cook, stirring occasionally, until rice is tender. If too dry, add a little more water.

*When rice is cooked, add shrimp and ham.

*Serve hot with tossed green salad and hot rolls.

*Serves 6 to 8

*OPTIONAL: For some heat, add a couple drops of Hot Mama’s Belize pepper sauces!



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)




Conch Soup / Sopa Caracol recipe

October 1st signaled the opening of the Caribbean Queen Conch season in Belize and what better way to commemorate this shellfish than a hearty Conch Soup. It is by far one of the most sought after dish in this region especially in restaurants and resorts countrywide. If you wondered how to make it, we have you covered. Simply follow these short steps and get to cooking! conch soup use


4 lg. conchs

3 med. Cocoa (diced)

1 clove garlic (chopped and smashed)

1 lg. carrot (diced)

1 slice bacon (diced)

1 green plantain (sliced)

1 green plantain (grated)

1 tsp. thyme

4 potatoes

1 med. Onion

2 tbsp. green pepper

2 tbsp. flour

1 tsp. shortening

1 cup coconut milk



*Clean conch. Set on cutting board and pound with a meat mallet. In a saucepan, boil conch for just a minute. Discard water.

*Heat oil, add flour and stir until flour is brown, making a roux.

*Add 3 cups of water a little a time, stirring constantly.

*Add salt, pepper, thyme, diced cocoa, carrots and sliced plantain.

*As soon as soup comes to a boil, turn heat down to medium. Cover pot and let simmer.

*Meanwhile, prepare dumplings of plantains – Grate plantain and add a teaspoon of shortening and a pinch of salt. Form in little balls and drop in soup. Stir pot occasionally.

* As soon as vegetables are just about tender, add coconut milk and conch. Cook and simmer for about 15 minutes longer.

*Be sure to serve soup while hot with a side of coconut white rice and lime wedges– ENJOY!

*OPTIONAL: Skimmed milk may be substituted for coconut milk. In Belize we like to use a ½ teaspoon of anato or prepared recado for a little color. A ½ teaspoon of paprika and 2 peeled tomatoes may also be added at the same time as the potatoes.

*For some heat, you can add any of Hot Mama’s Belize pepper products or whole habaneros.

TIP: Green plantains tend to blacken around the nails. Do not wet the plantain before peeling and rub a little lime or lemon juice all over fingers before preparing.





Tamalitos de Chaya Recipe

chaya final

This dish derived by the Yucatec Maya in Mexico is popular among the Spanish population in Belize.  The Chaya or Spinach leaves used in this dish is packed with proteins and vitamins making it a health conscious dish. They are easy to prepare if you follow these few short steps. Happy Eating!


2 lbs masa (ground corn)

1 cup finely chopped chaya or spinach

1/4lb margarine (melted)

1 tsb. Baking powder

1 cup coconut milk

2 tsp. salt

1 cup water

Several Plantain leaves

Hot Mama’s Hot Sauce


*Boil chaya or spinach and drain well.

*Add salt to taste and then set aside.

*Add coconut milk and melted margarine to masa along with salt and baking powder.

*Add chaya – if mixture is too thick, add water to make it a thin consistency.

*Fill plantain leaves (about 6”x6”), tie securely and put in skillet to boil with water and cover halfway.

*Boil for 15 minutes. (Tip: too cook more quickly, make envelopes of aluminum foil, folding edges over several times to seal.

*Serving options: Plain, topped with tomato sauce, shredded hard-boiled eggs and minced onion.

*For a little spice, sprinkle a few drops of Hot Mama’s Belize Pepper Sauce! ENJOY!


Baked Stuffed Red Snapper

red snapper

Here’s a family recipe handed down from generations; stuffed red snapper! This will surely hit a home run with your family at any gathering or occasion. Simply follow these instructions and get to baking!


1 – 4 lb snapper

5 bacon slices

2 lg tomatoes

½ tsb salt


½ tsb salt

2 tbsp. margarine

¼ cup: chopped onion, celery, green pepper

2 tbsp. salad oil

1 lg. onion sliced

½ tsp. black pepper

1 cup breadcrumbs


*Scale and clean fish thoroughly. Rinse with lime juice and rub outside with salad oil. Salt and pepper inside.

*To prepare stuffing: melt margarine, add onion, celery & sweet pepper and cook until tender.  Mix well with breadcrumbs, pepper and salt.

*Stuff mixture into fish. To close, sew or use poultry skewers.

*Line large baking dish with foil. Place fish on top of 4 slices of bacon and onion rings. Garnish with slices of tomato and onion topped with bacon.

*Cover dish with foil and bake at 350F for about 20 minutes or until tender.

*Remove foil and allow to brown lightly

*Serve with lime wedges and Hot Mama’s Belize Hot Sauce for an added kick.



Chilli con Carne Recipe



1 chicken (2–3lbs)

1 large can tomatoes

3 plugs garlic (chopped)

1 quart cooked chilli beans

2 teaspoon salt

3 large onions (chopped)

1 ½ teaspoon chilli powder (or Hot Mama’s Belize Pepper Products)

2 tablespoons butter


*Clean chicken thoroughly and add in pot covered with water. Add tomatoes, salt, 2/3 garlic and onions. Cook until chicken is done, then bone and chop in small pieces and return pieces into liquid. Heat and while stirring, add chilli powder.

*In a separate pan, melt butter and gently brown remaining onion and garlic. Add to original mixture and cook for about one hour.

*Add beans and simmer for an extra ten minutes

*Serve in bowl while hot with crackers or rice. ENJOY!




Escabeche Recipe


If you fancy onions, you are going to love this next recipe. Escabeche is a traditional Mestizo dish in Belize that utilizes onions as its main ingredient along with herbs and spices to create a delicate but very flavorful soup. This soup is served with fried chicken and soft corn tortillas. Follow these easy instructions and you too can wow your family with your cooking skills.


1 chicken (3-4 lbs)

1 Pt. Vinegar or (optional) Sour Oranges

Ground Black pepper & Salt

2 spice seeds

2 green chilli peppers

3lbs white or yellow onions

3 whole oregano leaves

2 plugs garlic


*Clean and rinse chicken properly; simmer chicken with spice seeds, peppers, and oregano leaves and six cups of water til soft.

* Chicken takes about 30 minutes to cook but if extended to 45 minutes, the broth tastes better

* In a separate pot, place water to boil. Peel and slice onions, pulling apart the slices making loose onion rings, and place in a large bowl. When water is boiling pour this over the onions. Let it sit in this water for 3-5 minutes.

*When chicken is cooked, get a frying pan and heat 2 tablespoons of oil.  Fry the chicken for about 1 minute on each side or until golden brown.

*Return to the onions, drain them then add to the chicken broth.

*Add Vinegar and start with one cup…keep adding to your taste. The more vinegar is added the more sour it will taste.

*Allow broth with onions to cook for another 15 to 30 minutes. If you like crunchy onions then cook only for 15 minutes.  While this is simmering you may add the chicken or you can leave it out and add the chicken when serving.

*Serve in soup bowls with soft corn tortillas & ENJOY!

**OPTIONAL – for those who like it extra spicy, don’t forget to add some Hot Mama’s Habanero Pepper Sauce!