Archive for the ‘Lunch’ Category

Jerk Lobster Tail   Leave a comment


  • 3 or 4 lobster tails
  • 1/2 cup white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1-2 limes or lemons zest and juice
  • 1/4 cup coconut oil
  • 1 onion chopped
  • 3 cloves garlic chopped or grated
  • 1-2 habanero or jalepeno peppers seeded and chopped
  • 2 inch piece ginger, peeled and chopped
  • 1 teaspoon ground allspice
  • 1 teaspoons ground thyme
  • 2 teaspoons ground cinnamon
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground mustard


1. In a food processor or blender combine all ingredients expect lobster and blend until smooth.

2. Pour marinade over lobster tails and marinate for 15mins to 20 mins.

3. Heat the oven to 350°F. Place the lobster pieces on a baking sheet and cook 10 to 20 minutes or until fully cook.


Posted January 16, 2012 by belizecuisine in Dinner, Lunch, Main Dishes

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


  • 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


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


  • 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


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:


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


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

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