Tag Archives: belize cuisine

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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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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Creole Roast Chicken with stuffing

roast chicken

With Thanksgiving right around the corner, here is an alternative to the traditional Turkey Dinner! Simply substitute the turkey for this creole styled roasted chicken. Gather the family around the round table for a feast! 

Season one 4 pound chicken with;

2 tsp. salt

½ tsp. chili powder

1 tsp. black pepper

Rub over with red recado. Set to one side while preparing the stuffing.

STUFFING:

Step 1 – 1 cup breadcrumbs

                 2oz ground ham

                 1 tsp. black pepper

Place in bowl and mix well.

Step 2 – 3 tbsp. margarine

                 ¼ cup chopped onion

                 2 tbsp. chopped sweet pepper

Melt Margarine and sauté onion and sweet pepper. Add to bowl of ingredients in Step 1.

Step 3 – 1 tpsp. Worcestershire sauce

                 ¼ cup water of chicken drippings to moisten

Add to bowl of ingredients in Steps 1 and 2. Mix very well.

Stuff chicken and place breast side down in roasting pan. Baste with 3 tbsp margarine.

Roast at 350F for ½ to ¾ hour.

Turnover and baste with the following mixture:

½ cup water

2 tbsp. Worcestershire sauce

½ tsp. ground black pepper

2 tbsp. vinegar

½ tsp. salt

1 tsp. recado

Roast for approximately 1 hour more, or until chicken is cooked through the joints.

This recipe can produce servings for a medium-sized family.

For additional flavor and heat, add any of Hot Mama’s Belize pepper sauces to sass up this dish.

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Shrimp and Ham Jambalaya

SHRIMP FINAL

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…

WHAT YOU NEED:

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

DIRECTIONS:

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!

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Belizean Conch Fritters

CONCH

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.

WHAT YOU NEED:

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

DIRECTIONS:

*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)

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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

WHAT YOU NEED:

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

conch

DIRECTIONS:

*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.

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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!

WHAT YOU NEED:

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

DIRECTIONS:

*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!

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