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.
(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.