Archive for the ‘Main Dishes’ Category

Jerk Lobster Tail   Leave a comment

Ingredients:

  • 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

Directions:

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.

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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

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

Belizean Conch Fritters   Leave a comment

Conch (pronounced ‘konk’), is a shell fish like an oyster, it is one of Belize’s favorite seafood.  The meat of conch is firm and white and is prepared in a variety of ways including conch chowderconch stewconch salad, popular conch fritters.  

Here’s a CONCH FRITTERS recipe:
INGREDIENTS:

2 cups ground conch
1 cup flour
1/2 cup coconut or evaporated milk
1 tsp. grated onion
1 1/2 tsp baking powder
2 tbsp tomato ketchup
3/4 – 1 tsp. salt
1/8 tsp black pepper
oil for frying
2 tbsp grated green pepper

METHOD:

1. Clean conch by peeling off outer dark skin.
2. Rinse in lime water or vinegar
3. Combine ground conch, onion, pepper and milk and mix well.
4. Sift dry ingredients together and add to the conch mixture, beating util smooth.
5. Drop enough batter for medium fritters in hot fat.
6. Dry until evenly brown.
7 Drain on absorbent paper. Serve at once.

From Hotel Mopan

Posted September 9, 2011 by belizecuisine in Main Dishes, Sides

Hudut – Fish Serre – Fish Soup   Leave a comment

Hudut is another Garifuna inspired dish.  It consists of fish and coconuts.  Coconuts are a common ingredient in Garifuna and other Belizean dishes.  Here’s the recipe of this delicious dish:

HUDUT
INGREDIENTS:

3 cans coconut milk

2 cups of water

2 lbs sliced Red snapper or any white fish seasoned

1 onion

2 cloves garlic

4 leaves basil

4 leaves oregano

1 hot diced pepper  (Jalepeno or Habenero)

1/2 tsp black pepper

1/2 tsp salt

METHOD:

1. Pour coconut milk and water into a sauce pan or pot.
2. Preheat adding seasoned fish, garlic, basil, oregano and whole hot pepper, (do not cut pepper, it is just for flavouring) and black pepper.
3. Add fish vasting constantly to avoid curdling.
4. Allow to simmer for 30 mins. or until done.

Serve with mashed plantains.

From Hotel Mopan

Posted September 9, 2011 by belizecuisine in Main Dishes, Soups

BUNDIGA – Garifuna fish dish   Leave a comment

Garifuna  are indigenous people intermarried with African slaves brought by Spanish ships and then were deported by British colonists up to Honduras, Guatemala, Belize and Nicaragua.  Their cuisine mainly consists of  fish, chicken, cassava, coconut, bananas and plantains and the main staple of the diet is cassava, which is worked into bread (which accompanies most meals), pudding, a non alcoholic drink and wine.  Bundiga is one of their many delicious fish stews.

Here’s one of many recipes of this dish:

Bundiga’s Ingredients (5/6 servings)

  • 3 thyme sprigs or oregano and basil
  • 1 onion
  • 1 spoon of garlic powder
  • 5 green bananas or plantains
  • 6 cups of coconut milk
  • 1 scarce spoon of salt (less if using plantains)
  • ½ spoon of black pepper
  • 1 snapper  or another fish of season (better if small sized and white)
  • rice

Preparation:

  1. Peel and grate the bananas.
  2. Pour the milk in a big pot, add salt, pepper and the leaves of thyme/oregano and basil. Place the pot on a low heat. When it starts simmering, add the grated bananas/plantains and stir for 5/10 minutes. Then turn off the flame and leave on the cooker.
  3. Carefully scrap and clean the fish, then add it in the pot and turn on the flame, on a low heat. Let it simmer for another 15/20 minutes.

Serve hot with coconut steamed rice for a milder taste.

From Suite101.com

Posted September 9, 2011 by belizecuisine in Main Dishes