Archive for September 2011

Hot Sauce   Leave a comment

Belizeans love their hot sauce.  Belizean hot sauces are made with habanero pepper which is a very hot and spicy pepper.  So, be careful when you prepare habanero pepper by using a glove when you chop or touch them.

Here’s a recipe:

Ingredients:

  • 1 medium onion
  • 3 cloves garlic
  • 1 tbs coconut oil
  • 2 medium carrots
  • 2 cup water
  • 5 habanero pepper
  • 3 tsp lime juice fresh
  • 1/4 cup white vinegar
  • 1 tsp salt

Directions:

  • Saute chopped onions and garlic in coconut oil until soft.
  • Add chopped carrots and water, bring to boil and cook, uncovered, until carrots are soft.
  • Remove from heat and add chopped habanero, lime juice, vinegar and salt.
  • Puree in blender or food processor until smooth.
  • Makes 2 pints.

Posted September 30, 2011 by belizecuisine in Sides

Mango Papaya Salsa   Leave a comment

Instead of the usual tomato salsa try jazzing it up with mango and papaya.  This mango and papaya salsa is refreshing and goes well with fish, chicken and tortilla chips.

Ingredients:

  • 3  ripe mangoes, peeled, pitted and diced
  • 1- 2lbs ripe papaya, peeled, seeded and  diced
  • 1/4 cup freshly shredded coconut
  • 1/4 cup cilantro or basil
  • 1/4 cup slivered almond
  • 1/3 cup mayonnaise
  • 1 1/2 tbs lemon or lime juice

Directions:

  1. Mix fruits well; sprinkle with the coconut and slivered almonds. Put in a refrigerator for an hr
  2. In a small bowl, blend the mayonnaise, cilantro and lemon juice
  3. Top the salad with the dressing just before serving.
Served on top of  fish or rice

Serves 4-6 people

Posted September 26, 2011 by belizecuisine in Appetizers, Sides, Snacks, Uncategorized

Baked Plantains   Leave a comment

Plantains are used a lot in Belizean cuisine as a snack or side to most meals with fish, chicken or rice.  A plantain looks like a large banana but if you taste one you  can definitely tell the difference. They are a lot larger than a banana and harder to peel. However, they are healthy and delicious.
Here’s a recipe for healthy plantain dish:

Ingredients:

  • 4-6 yellow ripe plantains with black spots.
  • Coconut oil

Directions:

Preheat oven to 400°F.

  1. Grease sheet pan with coconut oil.
  2. Cut the ends off of the plantains and peel.
  3. Cut each plantain on the diagonal into 1/2 inch slices.
  4. Arrange in single layer and brush the tops with coconut oil.
  5. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender

Posted September 26, 2011 by belizecuisine in Appetizers, Sides, Snacks, Uncategorized

Plantain Chips   Leave a comment

Instead of having potato chips try plantain chips. They are delicious, easy to make and healthy.  You’ll find most Belizeans eating plantain chips as snack or a side to fish.
Here’s a recipe:
  • 1 1/2 tsp lime/lemon zest
  • 1 lemon/lime
  • 1 1/2 tsp salt
  • 1/4 teaspoon smoke paprika
  • 6 cups coconut oil (Or any cooking oil)
  • 4 green plantains

Directions:

Mix together lemon/lime zest, salt, and paprika in a bowl.

Peel the plantains and then slice them about 1/8 inch thick. Then soak in hot water and 1 lime/lemon juice for 5 minutes, drain and dry with paper towel. Fry in hot coconut oil until golden brown. Drain on paper towels and add salt mixture to taste.
Serve as a snack or with fish or chicken.

Posted September 26, 2011 by belizecuisine in Appetizers, Sides, Snacks, Uncategorized

Rum Raisin Bread Pudding   Leave a comment

Heard the saying everything is better with butter?  Well, to me, everything is better with rum.  Rum raisin bread pudding is the ultimate Belizean comfort food.  Of course, the rum makes this bread pudding, heavenly.   In Belize, rum is used to make cocktails but it’s also used a lot in desserts.

Here’s a delicious Rum Raisin Bread Pudding recipe:

16 slices of stale white bread
3 tbsp butter
1 cup dark brown sugar
1/2 cup dark rum (Belize Traveller’s rum preferred)
4  eggs
1 14oz can of evaporated  milk
1/2 cup water
1/2 cup coconut milk (1/2 a can)
1 pinch allspice (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preparation:

Soak raisin with 1/4 cup rum prior for 2 hours until hydrated. In large bowl tear sliced bread, in separate bowl mix evaporated milk, water, brown sugar, eggs, cinnamon, all spice, nutmeg, salt, and coconut milk. Blend with mixer or blender until smooth. Combine with bread add raisin and butter let set for 2 hours.Place in greased oven proof casserole dish and into a pan of water.Bake at 350°F for 50 minutes until golden brown.While still warm, add remaining rum on top.

Serve hot or cold.

Great with whipped cream or ice-cream.

Posted September 25, 2011 by belizecuisine in Desserts, Snacks

Baked Chicken with Plantain stuffing   Leave a comment

Plantain always complements most Belizean dishes and so chicken and plantain go hand in hand.

Here’s a Sweet Plantain and Pepper Stuffed Chicken Matinade recipe:

 Chicken recipe

INGREDIENTS:

  • 2 fresh lemons, juiced
  • 4 garlic cloves, minced
  • 1 tablespoon dried Mexican oregano, crushed
  • 2 tablespoons olive oil or coconut oil
  • Salt and freshly ground pepper
  • 1 whole 3 to 3 1/2 pound chicken

METHOD / DIRECTIONS:

In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive or coconut oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.

Sweet Plantain and Pepper Stuffing

INGREDIENTS

  • 4 slices bacon, diced
  • 1 large ripe plantain, peeled and cut into 1/2inch cubes
  • 2 garlic cloves, peeled and chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 Anaheim chili, seeded and chopped
  • 1/2 bunch oregano, chopped
  • 1/2 cup chicken stock
  • 2 slices country bread, diced and dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chicken stock

METHOD / DIRECTIONS:

Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, red bell peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Served with coconut rice or vegetable salad.

From Caribbean Choice

Posted September 13, 2011 by belizecuisine in Dinner, Lunch, Main Dishes, Uncategorized

Hungry for Johnny Cakes?   Leave a comment

Johnny Cakes are a favored breakfast item for Belizeans.  It is a cross between what American people know as biscuits and muffins.   Johnny Cakes are so favored by Belizeans that they are also consumed during their lunch and dinner meals.  They go well with refried red or black beans, melted cheese, scrambled eggs and stewed chicken.

Here’s one of many recipes:

INGREDIENTS:

3 cups all purpose flour
1/4 -1/2 cup either butter, shortening, lard, margarine or coconut oil (Butter is preferred to me)
1/2 tsp salt
1tbsp of white sugar
1 egg
3 tsp baking powder
1/2 – 3/4 cup coconut milk

METHOD:

1. Sift flour, baking powder, sugar and salt in a bowl.
2. Add the egg, butter, shortening or coconut oil, mix well.
3. Add the coconut milk gradually to form a dough.
4. Roll out into small balls, flatten slightly and prick with a fork.
5. Bake in a hot oven 375°F for 15-20 mins
6. Slice and butter while hot and enjoy.

Makes about 8-12

Posted September 10, 2011 by belizecuisine in Dinner, Lunch, Sides, Snacks