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Coconut rum w/Hot Chocolate   Leave a comment

The cold season is upon us, folks.  So, lets stay warm by having some hot chocolate. Better yet hot chocolate with a splash of coconut rum.  Here’s a quick and easy recipe:


1/4 oz. coconut rum
1 cup hot chocolate (see recipe below)
Orange peel
Whipping cream

Combine all ingredients and enjoy.

Hot Chocolate recipe::


  • 1/3 cup cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1/3 cup boiling water
  • 3 1/2 cups half & half milk
  • 3/4 teaspoon vanilla extract
  • 1/4 cup coconut milk
Combine all ingredients in a saucepan. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 -3 minutes until hot enough to your preference.. Serve and enjoy

Serves 1


Posted November 7, 2011 by belizecuisine in Uncategorized

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

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

Oh Fudge!   Leave a comment

Belize fudge is made with sweetened condensed milk. Condensed milk is used a lot in Belizean desserts perhaps because of Belize’s British influence.

Here’s my recipe:


1 can condensed milk (Carnation or Nestle)

1/3 cup white sugar or brown sugar

1/4  -1/2 tsp of butter or peanut butter

1tsp of evaporated milk or half and half

1 tsp vanilla

½ tsp  nutmeg (optional)

¼ tsp of cinnamon (optional)

½ cup chopped peanuts, almonds, walnuts, pecan or any nuts (optional)

½ cup raisins (optional)

½ cup grated coconut flakes (optional)


  1. Butter or grease a casserole or glass dish or baking dish
  2. Toast nuts in a skillet for 2-3 mins on low fire. Chop toasted nuts and set aside.
  3. In a medium saucepan add condensed milk, sugar, butter and evaporated milk to heat stirring continuously for 6-8 minutes until mixture is a pale peanut butter color.
  4. Add vanilla, nutmeg, cinnamon.
  5. Add nuts, raisins or coconut (optional) continue stirring until dark peanut butter color.
  6. Remove from heat and spread in greased casserole dish. (Careful it’s very hot)
  7.  Dip pastry knife or butter knife in warm water and cut fudge mixture into squares.
  8. Let it cool and harden before eating. ( Must cool before eating it.)

Posted September 9, 2011 by belizecuisine in Breakfast, Desserts, Snacks, Uncategorized

Hello world!   1 comment

Hello World!  It’s Belize Cuisine here to share with you fabulous Belizean food and drink recipes.  Also, give you suggestions to Belizean restaurants and eatries.  I am a food lover and of course, I love Belizean food so get ready to learn about all the different types of foods from Belize.



Posted September 7, 2011 by belizecuisine in Uncategorized