Tag Archives: hot mamas belize

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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Easy bake Carrot Cake

CARROT FINAL

INGREDIENTS:

Combine in the following order:

1 ¾ cup sugar

4 unbeaten eggs

2 tsp. baking powder

2 tsp. cinnamon

3 cup grated carrots

1 ¼ cup cooking oil

2 cup plain flour

2 tsp. baking soda

1 tsp. salt

DIRECTIONS:

*Beat ingredients for a few minutes until completely blended. Bake in greased cake pans in 350F oven

FILLING:

½ stick margarine

1 tsp. vanilla

8 oz cream cheese

1 box icing sugar

To Make: Add a little pineapple juice. Fold in 1 cup pecans. Spread between layers of cake. Spread 1 large can drained crushed pineapple on top of cake.

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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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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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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!

WHAT YOU NEED:

1 – 4 lb snapper

5 bacon slices

2 lg tomatoes

½ tsb salt

FOR STUFFING:

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

DIRECTIONS:

*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.

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