Belizean Boil Up RECIPE FOR YOU TODAY

Belizean Boil Up
This is a Belizean Kriol recipe. Kriols descend from the African slaves of the English and Scottish woodcutters that settled in Belize in the 17th century, and this dish has strong African elements, from the vegetables used to the practice of combining ingredients in a stew.

You will need:
2 lbs fish ( I usually only use the pork and omit this)
1 small pig’s tail, with fat trimmed or a piece of salt pork
2 eggs
1 yam
1 cassava
2 large sweet potatoes
2 ripe plantains
4 green bananas (I usually omit this)
2 cups of water
2 tsp baking powder
½ cup of water, as well as a large pot of water
3 fresh tomatoes, or a can of chopped tomatoes
1 onion
Salt and pepper

First, prepare your boil cakes.

Mix together the flour, baking powder and water, and knead the mixture into a soft dough. Separate this into balls about 3 inches wide, then flatten.

Then make a tomato sauce. Chop and lightly fry the onion. If you’re using fresh tomatoes, skin them and chop into small cubes, before stirring into the onion and simmering lightly. You can also use canned chopped tomatoes. Add salt and pepper to taste.

Peel the vegetables and chop into large cubes about 3 inches wide. Boil them in a large pot of water until tender, along with the pig tail.

Place your boil cake dough on top of the vegetable water for the last few minutes of boiling.

Remove the vegetables and boil cakes, leaving the pig tail in the water, and cook the fish (if you are adding this) in the same water until tender.

Lastly, hard boil the eggs in the water. Cool with cold water, peel and serve as a garnish.

Serve everything together, and pour the tomato sauce on top.