On the island this year we got rave reviews for our new recipe:
Belizean Vegetarian Split Pea and Potato Soup
We served it with:
Baked Winter Squash
Peanut Butter Cookies
Here’s the recipe For 6-8 persons:
Split Pea and Potato Soup
Split peas – pounds
Water – 2 quart measurement (cups)
Potatoes, peeled and diced – each
Onion, diced – each
Sweet Pepper, diced – each
Carrots, sliced – each
Garlic cloves, minced – each
Cilantro, chopped – Tablespoons
Butter – Tablespoons
Cook peas in water. Drain cooked peas and throw them away, reserving the liquid. Bring liquid to boil and add all vegetables except cilantro. Cook until potatoes are done, stirring constantly or it will stick. All the cilantro and butter at the very end.
Will the conch season in Belize have to be shortened? Might we need to control the amount of conch that we eat year per year? These are a couple of questions that Belize, including other Caribbean nations, might have to consider as Caribbean ministers will come together to discuss a conch petition for CARICOM during Caribbean Week of Agriculture 2012 in Antigua and Barbuda.
A United States petition submitted this March to list the Queen Conch (Strombus gigas) as a threatened or endangered species will be a priority item on the agenda of the upcoming 3rd Special Meeting of the Ministerial Council of the Caribbean Regional Fisheries Mechanism (CRFM).
Over fishing of the Queen Conch might be posing a problem to the survival of the species and such petition could limit our consumption of conch if the animal becomes labeled as threatened and endangered.
The Queen Conch is a delicacy in Belize and its meat is highly demanded in dishes which include ceviche, conch fritters, conch soup, conch chowder, conch burgers, conch steak, conch bits and BBQ conch. Even if it means eating a little less conch for the season, protecting the specie and extending the closed season for it to procreate, might be the best action to take in order for us to enjoy all things conch for years to come.
One of the wonderful things (among many) about having an island resort in Belize is discovering the food of Belize. Many years ago I discovered a wonderful Belizean dish: Dukunu. We don’t serve it on the island because it is too labor intensive : ( But at a locals Belize City restaurant, like Ceni’s, you can sometimes find it.
Dukunu is a fabulous dish! And you can make these marvelous corn packets at home using this recipe. Residents of New Mexico will be particularly interested as it is similar to, but also very different from tamales, a staple in New Mexico.
Dukunu is usually vegetarian, which is one of the reasons I love them since I don’t eat meat. It is not made of masa, but of roasted and ground corn kernals. Also, it uses coconut milk. This corn mixture steamed in corn husks was a favorite of the ancient Mayans of Belize.
6-8 ears of corn, shucked
1/8 cup of water
1/2 cup coconut milk
2 T. of melted butter
2 t. baking powder
1/2 t. salt
1 t. sugar
corn husks, soaked in water
Pre-heat oven to 375 degrees F. Soak corn husks in water. Use 1 T. of butter to coat the ears of corn and then wrap each ear in foil. Place wrapped corns on a baking dish and roast in the oven for 25-30 minutes until soft. Slice corn kernels away from the husks. In a blender or food processor blend the roasted corn kernels and water until fully ground. Add coconut milk, 1 T. butter, salt, sugar and baking powder to corn mixture and blend well to combine all ingredients. Put 1 – 2 tbsp corn mixture in each corn husk. Fold the sides of the husks in toward the center and place in a steamer. Steam for 30 minutes.
We have a fantastic menu serving Belize food and other great recipes out on the island. I am the one responsible for the menu (with many suggestions incorporated from guests and staff alike), so I LOVE all of the food we serve as a result.
I can state that my favorite meal on the island, hands down, is Fish Tacos. I could eat them 3 times a week, they are that good.
The reason they are so good (besides the tortillas being freshly made and the fish being freshly caught) is the secret sauce. Charlie Woodward, one of our managers, is responsible for this gem of a recipe. And now I am going to publish it right here!
All you need is 3 ingredients: cilantro, freshly squeezed lime juice, and mayonnaise. Use 3 parts mayo to 1 part lime juice and 1 part finely chopped cilantro. Mix them together to the consistency of a salad dressing.
For fish tacos serve the taco ingredients buffet style (each person makes their own taco) with tortillas, fried fish, slivered cabbage, chopped tomato, onion, and bell peppers, grated cheese, and cooked beans. Pour the secret sauce over your taco and enjoy!
At our island kitchen in Belize we employ 3 local women to cook for our groups. Belizean cuisine has only a few good recipes (from my point of view)… almost everything is either deep-fried, over-cooked, or made with processed ingredients, like white flour. It has taken me years to teach these wonderful women to cook for American tastes. Our guests tend to prefer whole foods, low in fat, and simply prepared.
One excellent local recipe that we serve many times during the week are freshly-made flour tortillas. This stretchy dough is broken into bits and deeply worked by repeatedly folding it over itself in a one-handed push on the counter. As they are formed, rows of plump balls line up neatly as they continue to rise. Cooked on a hot, dry griddle and served almost immediately, they accompany breakfast burritos, quesadillas, and fish tacos with secret sauce! (For more about Belize food visit our website.)
Knowing what goes into these tortillas, I have always been surprised at how sophisticated Americans fall over themselves to get at these hot and supple bread loaves. Most of our guests would never eat this kind of processed white bread at home. I believe it’s because in our busy lives we simply don’t get to eat breads hot out of the oven very often (or hot off the griddle in this case); these tortillas remind us of a simpler time.
Inspired by this experience of daily fresh bread on the table, I decided to incorporate fresh tortillas into my diet at home, but without the white flour and Crisco. I wanted to use both corn and amaranth flours, and the recipe needed to be easy so I could make them even when I had little time. I discovered the way to accomplish this is to make the recipe for the dough mix fill most of a gallon jar, so I could simply scoop out the right amount for one meal, adding water only. I use a rolling pin on a floured board, as I’ve never mastered the Belizean technique of patting the dough into circles. Cooked on a hot skillet with no oil, these brown cakes puff up a bit, even with no leavening. Sometimes they turn out pliable, sometimes a bit crispy, but they are always excellent, and take so little time.
We still serve the Belizean-style tortillas on the island, they are EXTREMELY popular! Here are both recipes:
Belizean Flour Tortillas
For 6-8 persons
4 cups white flour
1/8 cup shortening (Crisco)
1-1/3 T baking powder
½ t. salt
¾ cup coconut milk or milk
Mix dry ingredients together, add shortening and liquid. Knead lightly until well-kneaded (about 5 min). Form into small balls (somewhat larger than a golf ball). Let sit for 10-15 min then flatten with finger tips onto a smooth counter and press into a circular flat shape, about 3 times the thickness of a kayak paddle. Cook on griddle for about 5 minutes on each side.
Lucy’s Wheat, Corn, and Amaranth Tortilla Mix
5 cups spelt flour (or other wheat flour)
1-1/3 cup amaranth flour
1-1/3 cup corn meal
2 T salt
Mix all ingredients together and store in a glass gallon jar until needed.
For one person, to make 2 tortillas:
Scoop out ¼ cup of the mix. Add about 1 T + 1 t. water. Stir until well mixed, kneading dough until stretchy. Add more of the mix if you accidentally added too much water. Divide into 2 balls and let sit on counter for up to 15 minutes. Flour your counter and roll out into a thin circle, about 6” across. Get a skillet very hot, then put the tortilla in with no oil or butter. Bake there until it begins to look lighter in color on the bottom, about 30 seconds to 1 minute. Flip the tortilla and cook more until it puffs up and brown spots appear. Turn back onto the other side to finish baking through, another 30 seconds to 1 minute. Serve as soon as you can.
In Belize you will hear the locals talk about a mysterious vegetable called “cho-cho”. This is what they call chayote squash, a vegetable common in Mexico. On the island we serve Cho-Cho and Zucchini Enchiladas. This recipe is PERFECT, if I may say so myself. It serves 6 – 8, and is very easy to make.
Cho-Cho and Zucchini Enchiladas
1 bell pepper
1 package frozen corn
¼ cup cilantro, minced
¾ lb. cheddar or jack cheese
½ cup vegetable oil
1-1/2 lb corn tortillas
2 8-oz cans salsa casera
½ cup tomato paste
2 small (10 oz.) cans canned tomatoes
½ t. white sugar
Preheat the oven to 375 degrees. Dice cho-cho, zucchini, pepper and onion to make ¼ inch cubes. Heat 1-2 T of the oil in a skillet, add the onion and cho-cho, and cook over medium-high heat, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the pepper and zucchini and cook for 1 more minute, then add corn and cook 1 more minute. Remove from heat and season with a little salt. Let cool a little, then add cilantro and grated cheese. Set this aside.
Cover a baking sheet with two layers of paper towels. Heat the rest of the oil in a small frying pan. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don’t let them crisp. Lay them on the toweling. When done, blot them again to absorb any excess oil (add oil to pan if necessary). Set these aside also.
For the sauce for the top mix together the salsa, tomato paste (thinned slightly with water before adding), the canned tomatoes, crushed, and the sugar.
Fill each tortilla with the vegetable and cheese mixture, roll it up, and tightly pack the rolled tortillas in the bottom of an oiled pan, one layer only. Pour the tomato/salsa sauce over the whole thing. Sprinkle a small amount of cheese on top.
Our Belize island menu takes advantage of fresh seafood caught locally. The shrimp in Belize is fantastic! Here is the recipe most commonly served in Belize, this recipe serves 6.
2 lb peeled & de-veined shrimp
2 T olive oil
2 bell peppers
3 garlic cloves
1 T oregano
1 T basil
1 8 oz can salsa casera
juice from 2 limes
1 T Belizean Recado: spice paste sold in balls, a.k.a. red achiote paste
½ cup water
1 t salt
Chop onions and peppers finely. Lightly fry shrimp in a large skillet in olive oil, then add onions, peppers, minced garlic along with basil and oregano. Saute’ until shrimp is almost done and veggies are a little soft. After a few minutes add salsa and lime juice and continue to cook. Next add Recado, diluted into the water. After everything has been going about 10 minutes add the salt and tomatoes sliced in to thin wedges. Continue cooking about 5 more minutes. Serve over coconut rice.