Soursop pops   Leave a comment

 A Soursop is a delicious fruit grown in Belize and other Central American countries. It has a green leathery skin that is prickly.  You don’t eat the skin but you can eat the white creamy insides. Use it to make any desserts like ice-cream, pops or ice bars or you can eat it by itself. You can find it online or Whole foods or Caribbean markets in the US. Here’s a simple dessert recipe using Soursop.
INGREDIENTS

1/4 – 1/2 cup sugar
1- 2 cup soursop pulp
1 cup water or more depending on thickness
1 14oz can of condensed milk

 
METHOD:

1. Blend pulp with sugar. Stir well.
2. Add milk and water. Beat thoroughly.
3. Freeze in ice trays

Posted October 13, 2011 by belizecuisine in Desserts

Pan de Coco (Coconut Bread)   Leave a comment

Belizeans include coconuts in everything they cook and bake.  So, having a bread made of coconut is no exception.  Actually, coconut bread is my absolute favorite bread.  It is not only delicious but very easy to make.  In some Latin countries it is also called Pan de Coco.  Here’s a recipe:

Ingredients:

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. grated nutmeg
3/4 cup white sugar
2 cups sweetened or unsweetened flaked coconut
2 eggs
1 cup coconut milk or evaporated milk
1 tsp. vanilla or coconut extract
1/4 cup melted coconut oil or butter

Directions:

Preheat oven to 350 degrees; grease and flour a 9″ x 5″ loaf pan.

In a bowl sift together the flour, baking powder, baking soda, salt, sugar, nutmeg, cinnamon. (Dry Ingredients)
In another bowl whisk together eggs, vanilla or coconut extract, coconut oil & coconut milk. (Wet Ingredients)
Pour the wet ingredients into the dry ingredients and mix together to combine.
Fold in flaked coconut then pour in loaf pan and bake for 50-60 mins.

Serve warm or cold 3-6 people.

Posted October 4, 2011 by belizecuisine in Breakfast, Sides

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