Archive for the ‘Appetizers’ Category

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.


  • 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


  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:


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


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


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

Panades – Like empanada   Leave a comment

A panades is like an empanada which is filled with either fish (Like Red Snapper or any white fish) or red or black beans. It is usually served with a cabbage, onion and pepper salsa topping. It’s filling and delicious. Try it and you’ll like it.

Here’s a recipe:


  • 3-4 cups corn flour (Maseca brand preferred)
  • 1/4-1/2 cup water
  • 1 tsp baking powder
  • 1 tsp of ground red recado (Achiote rojo seasoning) or 1 packet of Sazon for color
  • 2-3 cans tuna, sardines or refried red or black beans
  • 1 medium onion chopped
  • 1 cup cabbage
  • 1/2 cup of chopped cilantro
  • 1 Habanero or Jalepeno diced (Optional)
  • Salt & Pepper to taste
  • 1 pint of cooking or coconut oil
  • 1 limes
  • 1/4 – 1/2 cup water
  • 1/4 cup of vinegar
  • 1 tortilla press
  • 1 ziploc bag or sandwich freezer plastic bag

Corn mixture:

Sift together salt, baking powder, ground recado and corn flour. Pour water slowly and knead to form a moist dough (Careful, not too wet). Let dough sit for about 10 -15 minutes, then form into small balls.


Warm tuna, sardine or refried beans. Season to taste (optional)

Using a tortilla press flatten corn mixture balls of dough between 2 plastics (Cut Ziploc bags in half works well) to keep the dough from sticking to the surface. Remove top plastic, add stuffing and fold over the dough into a semi circular shape. Heat the remainder of the oil for about 10-12 minutes on medium high heat. Slide panades into oil. Remove from oil when golden brown and put on paper towel to drain excess oil.


Chop cabbage, onion and cilantro. Mix together and add the lime juice, 1 tsp of coconut oil,vinegar, water & habanero or jalepeno pepper(Optional). Add salt and pepper to taste.

Spread salsa over panades before serving. Serve warm.

Makes 12-15


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