BELIZEAN CONCH SOUP - A BELIZEAN RECIPE NO 18

BELIZEAN CONCH SOUP

Ingredients:

• At least a pound or two of cleaned, tenderized conch cut into big bite sized pieces.
• One salt brined piece of pigtail or other similar salty pork product.
• Garlic
• Onion
• Sweet Pepper
• Some kind of what we call in Belize "Groundfoods". Sweet potato, coco-yam, cassava, breadfruit or green banana or plantain can be used, cut into large chunks so they wont dissolve as they cook.
• Some firm ripe plantain to add a sweet balance to the dish
• If you want to throw in okra, chayote or any other addition, feel free. This dish is flexible.
• Tomatoes are a common addition to the pot if you desire.
• Flour
• Coconut oil
• Seasonings: I like cilantro or culantro and a big leafed tropical oregano that is common throughout Belize and which some people call "thyme". Fresh ground black pepper. The brined pigtail is salty, so dont add salt til you have tasted the finished product.

Procedure:

1. Cut up the pigtail into pieces and heat up several tablespoons of coconut oil in a heavy bottomed pot. Toss in the pigtail and 3-4 tablespoons of flour and stir vigorously until the flour-oil mixture turns a medium brown. 
2. Add chopped up onion, garlic, sweet pepper, ground foods and other ingredients (okra, tomatoes, whatever else you are adding) except for the conch. Saute for a few minutes then add water to cover the ingredients.
3. Simmer until the groundfoods are cooked through then add the ripe plantain and conch and cook until tender.
4. Serve with habanero pepper sauce and a cold glass of lime juice to cut the heaviness of the meal. Traditionally rice cooked with coconut milk is served with these hearty stews, but it is already filling without that addition. 

In Belize this is a dish that is considered to help cure a hangover and also is thought to improve sexual stamina and performance. It also happens to be delicious.

Coconut Paletas/ Popsicles MADE WITH COCONUT MILK POWDER - A BELIZEAN RECIPE NO. 17

Coconut Paletas/ Popsicles MADE WITH COCONUT MILK POWDER
Ingredients:

2 sachets Coconut Milk Powder
1 ½ cup Warm Water
½ cup  Evaporated Milk
½ cup  Condensed Milk
½ tsp  Vanilla Essence
1 cup Ice

Directions:

Pour warm water in a mug. 
Mix in Coconut Milk Powder until dissolved thoroughly.
Add Evaporated Milk,  Condensed Milk and Vanilla Essence. 
Stir in Ice until melted. 
Pour into Popsicle mold and freeze for 4 hours or until frozen.

Pico de Gallo – Belizean Style - A BELIZEAN RECIPE NO. 16

Pico de Gallo – Belizean Style 

Ingredients
2 limes, juiced
3 ripe tomatoes, sliced and diced
1 medium red onion, sliced and diced (minced)
1 carrot, sliced and diced
1 cucumber, sliced and diced (optional)
1 avocado, sliced and diced (optional)
1 habanero, deseeded and minced (omit if you can’t handle spicy food)
A handful of fresh cilantro, minced
Add salt and pepper to taste

Directions:

Chop up all the vegetables, combine in a bowl.

Top with avocado and add the lime juice and let it marinate for a few minutes.

Serve on a plate and scoop with corn tortilla chips and enjoy

Tres Leches Cake/ Three Milks Cake - A BELIZEAN RECIPE NO. 15

Tres Leches Cake/ Three Milks Cake

Ingredients
1 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Rum Popo - A BELIZEAN RECIPE NO. 14

Rum Popo

Ingredients 
9 eggs
1 pint strong rum or to taste (2 cups / 500 ml)
4 nutmeg (grated)
1 oz cinnamon stick
6 tins large evaporated milk
2 tins sweetened condensed milk (or to taste)

Directions
Soak cinnamon stick in rum for 2 days prior to making.
Crack open eggs and place in bowl and remove string (eye of egg)
Beat eggs well for about 15 – 20 minutes.
Add evaporated milk and beat again.
Add condensed milk and check for sweetness.
Add grated nutmeg and the rum. (Used for soaking the cinnamon ) Please strain.
Mix again and then store in clean, dry bottles.
Store in refrigerator.
Shake before serving.

Fried Cauliflower - A BELIZEAN RECIPE NO. 13

Fried Cauliflower

Ingredients
1 head cauliflower
2 eggs (well beaten)
1/2 tsp salt
1/4 tsp black pepper
vegetable oil for frying

Method :
1. Wash cauliflower, break off flowerets and cut each in half or in thirds ( according to size)
2. Soak in hot water for about 15-20 minutes
3. Throw off water and drain cauliflower .
4. Beat eggs well add salt and pepper to it .
5. Heat frying pan and add oil
6. Dip cauliflower in eggs and fry in hot oil Until golden brown .

Serve hot . With sauce of choice

Cinnamon Rolls - A BELIZEAN RECIPE NO. 12

Cinnamon Rolls 

Ingredients
3/4 cup milk 
1/4 cup margarine, softened 
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon 1/2 cup margarine, softened
1/2 cup raisins (optional)

Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat.

Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.
Add water, egg and the milk mixture; beat well.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.

Sprinkle with raisins if desired. Roll up dough and pinch seam to seal.
Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.
Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Arroz con Pollo/Chicken and Rice - A BELIZEAN RECIPE NO, 11

Arroz con pollo / Chicken and Rice

3 lbs chicken 
1/2 cup vinegar or lime juice 
1 tsp salt 
1/2 tsp pepper
1/4 cup olive oil
1 medium onion ( chopped)
2 tbsp margarine
2 clove garlic ( crushed )
1 tomato
4 cups chicken broth or water
2 cups uncooked rice
1 can green peas

Method:

1.cut up chicken into serving pieces & Clean chicken with lime juice or vinegar season to taste
2. heat pot or saucepan, add olive oil And brown chicken on all sides
3. saute onion in margarine
4. Add onion , garlic, tomato and broth or water to chicken .let boil and taste for seasoning
5. When water boils add rice . Cover and cook until rice grains are tender on low heat . Add green peas

#if grains are not tender, add more liquid !

Flan - A BELIZEAN RECIPE NO, 10

Flan

1 can Condensed Milk
2 cans Evaporated Milk
8 Eggs
2 tbsp Rum Essence
1 tbsp Nutmeg
1 tbsp Vanilla Essense
3 tbsp Brown Sugar
1 tsp Cinnamon Powder
2 tbsp butter

Preparation
Grease baking dish with butter and sprinkle brown sugar over botton of the dish. Place dish in oven at 350 degrees for 5 - 10 minutes or until sugar melt.
In a separate bowl,mix condensed milk & evaporated milk with a hand blender on low speed. Add eggs,Nutmeg ,vanilla Essense and rum Essence. Pour mixture into greased baking dish. Place in another dish with water in the oven.
Bake for 30 mins at 350 degrees then turn oven heat down at 250 degrees. Bake until set, test with in the middle. Sprinkle with Cinnamon Powder for garnish.

Alternate option for Glaze
In a pot put butter stir in Sugar until glaze forms.

Green Mango Chutney - A BELIZEAN RECIPE NO, 9

Green Mango Chutney

Ingredients:
1 medium size Green Mango
1/2 Green Chilli, seeded and chopped
1/2 inch Ginger, chopped
1/2 teaspoon Cumin Seeds
1 cup chopped Coriander Leaves
2 teaspoons Sugar
1/3 teaspoon or to taste Salt
1 tablespoon Water


Directions:
Wash green mango in running water. Peel and cut it into small chunks and discard its seed .
Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar or blender.
Grind or blend them until medium coarse paste.
Add coriander leaves and 1 tablespoon water; grind /blend to a smooth paste.

Serve it as an accompaniment or condiment with snacks and Indian meals or with white rice stew beans , curry n white rice .! Many,many different ways of serving!

Salbutes - A Belizean Recipe No. 8

Salbutes 

1 lb.fresh corn masa or 1½ cups Quaker Masa Harina de Maiz mix
4 tablespoons all purpose flour
1 small ball red recado
2 teaspoons baking powder
1 teaspoon salt
¼ cup water
3 large chicken breasts
1 teaspoon dried oregano, divided
1 1/2 cups diced or sliced tomato
2 cups red onion, sliced
2 cups shredded cabbage
1 jalapeño pepper, sliced
¼ cup white vinegar
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
Tortilla Press

Directions

Masa
Disolve red recado in 1/4 cup water and Mix with masa, flour, baking powder, salt and water until soft and masa holds together. If using Masa Harina, follow instructions on package. Divide masa and shape into 1½ inch balls. Place ball of masa in-between 2 sheets of parchment paper in the center of a tortilla press and flatten. Heat oil in a large frying pan and fry until lightly browned, but not crisp. The masa will inflate. Remove from frying pan and drain.

Chicken
Season chicken breasts with salt, pepper and ½ teaspoon oregano. Boil in enough water to cover chicken for 20 to 25 minutes or until cooked. Remove from water, cool and shred. Reserve chicken broth.

Onions
Bring reserved broth to a boil, add onions, jalapeño pepper, vinegar and ½ teaspoon oregano. Remove from heat, cover and set aside for 10 minutes. Drain, reserve onions and pepper.

Place inflated fried corn round on a serving plate, press down slightly to flatten. Top with shredded chicken, onions, cabbage, tomatoes and jalapeño pepper.

Banana Cake - A BELIZEAN RECIPE No. 7

Banana Cake

Ingredients
½ cup softened butter
1¼ cup sugar
2 eggs
1 tsp vanilla
2 Tbsp rum
½ tsp cinnamon (optional)
¼ tsp nutmeg (optional)
2 large overripe bananas, mashed
1½ cup flour
1 tsp baking soda
¼ tsp salt

Instructions
Preheat oven to 175 C (350 F).
Grease 9-inch loaf pan; dust with flour.
Beat butter, sugar, eggs, vanilla, rum and cinnamon. Beat well .
Add bananas and dry ingredients. Mix just until blended.
Bake for 45-50 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Do not overbake.
Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. Sprinkle with confectioners sugar, if desired.

Rice Pudding - A BELIZEAN RECIPE NO 6

Rice Pudding 

Ingredients
¾ – 1 cup raw rice
6 – 8 cups water
1 piece cinnamon stick (2 – 3 inch long)
10 – 12 spice seeds
3 eggs (well beaten)
1 tin sweetened condensed milk or sugar to taste
½ nutmeg
1 tbsp margarine 15 ml
1 large evaporated milk (diluted with 1 can water) (14½ oz can)
2 tbsp rum (optional)

Directions
Boil water with cinnamon stick and spice seeds.
Add rice and cook rice until it absorbs all the water.
Cool rice.
In a medium bowl beat eggs, add milk, essence, rum and nutmeg.
Add boiled rice.
Mix well.
Put in a deep greased cake tin or pyrex dish.
Dot top with margarine.
Put a pan of water in bottom of oven.
Bake in oven at 350°F / 180°C for 40 – 45 minutes until a knife inserted comes out dry.

Coconut Tart - A BELIZE RECIPE NO.5

Coconut Tart

Ingredients:

Filling: 
1 coconut (grated)
1/2 can condensed milk
1/2 nutmeg grated
2 tbsp vanilla essence
2 tsp sugar

Pastry:
2 cups flour
1/2 lb shortening
Cold water

Method :
Combine flour,shortening and crumble Add water a little at a time to make dough. Grease muffin tin and line with dough.

Put grated coconut in a bowl and add condensed milk along with nutmeg, sugar and vanilla

Mix well put one tablespoon of filling in each lined muffin tin.
Bake for 15 to 20 minutes at 400*

Eat up and enjoy

TAMARIND OR Tambran Juice - A BELIZE RECIPE NO.4

TAMARIND OR Tambran Juice 

Ingredients
12-15 fresh large tamarind
1-1 1/2 cups brown sugar 
to taste
10-12 cups water

Method:
Break tamarind shell and remove fruit.
Soak fruit in water for a few hours or overnight.
Use potato masher or well washed hands and squeeze pulp from seeds.
Add sugar and sweeten to taste.
Strain to remove fibers and seeds.
Put in fridge to chill.

Happy Easter TO ALL

HAPPY EASTER FROM MY HOME TO YOURS

Bread Pudding A THIRD BELIZEAN RECIPE

Bread Pudding

1 pk white bread
1/2 cup butter
2-3 eggs 
1 condensed milk
1 large evaporated milk ( diluted with 1 can water )
1/4 cup white rum (optional)
1 tsp lemon essence
1 tsp nutmeg
1/2 cup raisins

METHOD :
1. Grease a deep baking tin or pyrex dish
2. Preheat oven to 350 deg. F
3. Remove bread crust
4. Butter both sides with margarine
5. Cut each slice into quarters
6. Break eggs . Beat well in a deep mixing bowl
7. Add evaporated milk, condensed milk, raisins,rum and nutmeg . Mix well
8.Put bread in pan . Pour milk custard over bread. Let saturare well.
9. Bake at 40-50 minutes Or until below pudding .
10. Remove from oven and let cool

Serves 6-8 . Makes a medium size pudding

Tamalitos (Ducunu) A SECOND BELIZEAN RECIPE

Tamalitos (Ducunu)

Ingredients
6-8 full ears of corn (grated or ground)
1 dessert spoon margarine 10ml
1/4 cup thick coconut milk 125ml
2 tsps baking powder 10ml
1/2 tsp salt

METHOD:
Cut ends of corn.
Peel off husk and silk. Leave the large husk to wrap ducunu.
Grate or grind corn.
Melt margarine (low heat). Add melted margarine, salt and baking powder to corn.
Add milk. Mix well.
Put two or three corn cobs in pot to balance ducunu. Add water. Bring to a boil.
Put one large tblsp corn mixture in each corn husk. Fold over and set between cobs in boiling water. Boil for 20-30 minutes.

Serve with stew chicken or meat of choice

IF YOU LIVE OUTSIDE OF BELIZE AND CANNOT GET THE TYPE OF CORN THAT IS GROWN IN BELIZE THIS TIP FROM A BELIZEAN LIVING IN THE USA IS HELPFUL:
Out here in Los Angeles we can't do it like we do them in Belize because the corn is different . I tried it and it didn't come out right . We used corn that comes in the can and we have to add corn meal to make it thick so you can wrap them and we put it in foil paper or you can go to a Mexican Store in your area and purchase corn husks in a package! OR you could use husks from corn sold in the USA and boil those corn to be eaten with Mexican Style Crema or with a little butter spread on it - adding salt. and red pepper and a squeeze of lime or lemon and save the corn husk for the tamalitos! That is also an option! 

Cassava Pudding A Belizean Recipe

Cassava Pudding 
2 lb cassava 
3/4 lb sugar 
2 tablespoon butter 
1 1/2 cup coconut milk
1 tablespoon vanilla
1/2 nutmeg, grated
1 egg

METHOD:
1.Grate cassava in a bowl.
2. Add sugar, coconut milk, egg, vanilla and nutmeg.
3. Melt butter and pour into other ingredients.
4. Stir together.
Pour into a baking pan and bake at 250 degrees for about 45 minutes.

Photo:Cathy.snydle.com

VISIT THE WONDEROUS OF BELIZE--- HERE ARE THREE OF THEM

Pelican Caye Atoll

Tobacco Caye