30. Belize

FRY JACKS

INGREDIENTSNutrition

• 2cups all-purpose flour (can replace 1/2-3/4 cup with whole wheat flour)
• 3teaspoons baking powder
• 1⁄4teaspoon salt
• 1tablespoon vegetable shortening
• 1cup water
• vegetable oil (for frying)

• DIRECTIONS

  1. Sift flour, baking powder and salt in a bowl. Cut shortening into flour. Add water, a little at a time, to make a soft, but not sticky dough. Divide dough into two rounds. Let rest for 15 to 20 minutes. Lightly flour counter top or cutting board. Roll dough out to about 10 to 12 inches round. Cut lengthwise into 2 to 3 inch strips and then crosswise to desired size. Heat oil and fry on each side until golden brown. Serve hot with honey, jam, sugar or refried beans and cheese and fully enjoy.
  2. Belize Recipe Tips:
  3. Frying in very hot oil will ensure that fry jacks “puff” when cooking. If you prefer your fry jacks not to puff you should place slits in the dough slices before placing in hot oil.
  4. 

  5. INGREDIENTS

     • 

       1.5 × 1/4 cup. beans are about 170cal per serving. One box of broth 60 calories per box.

       Refried beans

     • 

       2 cup(s)

       Water, Tap

     • 

       1.07 oz(s)

       MaSeCa Instant Corn Masa Flour

     • 

       0.5 tsp

       Salt

     • 

       0.5 tsp

       Black Pepper

     • 

       4 tsp

       Kraft Cheese, Parmesan & Romano, 100% Grated

     • 

       1

       Heinz Vinegar, Distilled White

     • 

       1 cup(s)

       Onion, Yellow / Brown

     • 

       0.13 cup(s)

       Peppers, Habanero

     • 

       0.25 cup(s)

       Coriander (Cilantro) Leaves, Raw

     • 

       3 tbsp

       Pure Wesson Vegetable Oil

     DIRECTIONS

  • 01

Mix masa as per direction on the back of bag. You will need water, salt and a tortilla press.

• • 02

Then normally the tortillas are deep fried. To save on the calories, I bake them on a grill. Once they are done I spread oil on both sides an place in the oven. This will make them crispy.

• • 03

Cut up your onions, habanero( choose your heat. Remember the longer the onion sauce sits the hotter it gets. It is recommended to remove the seeds. Wash your hands and area when done.) and cilantro ( as to you taste.)

• • 04

Add water, vinegar and salt to a bowl. I do it to taste. What I'm looking for is a slightly acidic salty taste that is mild to the palette. Then add onions, habanero,and cilantro to the vinegar salt water. Let it sit so flavors marinated.

• • 05

After the tortillas and onion sauce are done. You now need to make the refried beans. See recipe called refried beans.

• • 06

Spread beans on the tortillas add grated cheese and onion sauce. Enjoy

• • 07

Tips. Only but Garnaches together when your about to eat. Store extra Garnaches shells in a sealed large ziplock with a paper towel in the bottom

• • 08

Some people will substitute the onion sauce for cabbage. It's made the same way as the onion sauce.

• • 09

Make smaller tortillas chips and make nachos.

• • Use the slats in the oven shelf to make flat bottom taco shells. Make tortillas as above but instead of laying them flat; slip both ends into slats.

• Stew Chicken

  Country: Belize 
  Course: Main 
  Makes: 4 to 6 servings 
  
   
  
  
  Ingredients
  • 1 whole chicken, cut up
  • 2 tbsp white vinegar
  • 2 tbsp achiote paste (called red recado in Belize)
  • 1 onion
  • 1 green bell pepper
  • 5 cloves garlic
  • 3 tbsp soy sauce
  • 3 tbsp Worchestershire sauce
  • 2 tbsp cumin
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 to 2 tbsp coconut oil
  • 1 to 2 tsp sugar
  • Water to cover
  • 1 bay leaf
  Directions:
1. Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
2. Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
3. Chop the onion, pepper and garlic and set aside.
4. Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
5. Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
6. Add the onions, peppers and garlic. Saute until the onions are translucent.
7. Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.

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• 5 from 4 votes

  

  Print
  Bammy Recipe
  Prep Time

  30 mins

  Cook Time

  10 mins

  Total Time

  40 mins
  Bammy -A great tasting vegan, and paleo Jamaican flat bread made with grated cassava, dipped in coconut milk and fried until golden brown.
  Course: Breakfast

  Cuisine: Caribbean

  Servings:  - 8 circles

  Calories: 258 kcal

  Author: Immaculate Bites
  Ingredients

  • 2 pounds frozen grated cassava defrosted
  • 3/4- 1 teaspoon salt
  • 1 cup coconut milk milk or water
  • 1 tablespoon sugar optional
  • 2-3 tablespoon ghee or vegetable oil
  Instructions

  1. Depending on your frozen cassava you may have to
  2. Using a cheesecloth or kitchen cloth, squeeze the heck out of the grated cassava.
  3. Place in large bowl, add salt and sugar. Mix well
  4. Heat up a fry pan or skillet on medium heat
  5. Divide mixture into 8 and form circles. Oil fry pan add cassava mixture in the fry pan, then begin to flatten dough and form in a circular motion using the back of a spoon. Make sure all the parts of the mixture are oiled.
  6. Cook for about 3-4 minutes on each side until lightly brown. You may have to do so in batches
  7. Submerge bammy in coconut milk for about 15-20 minutes
  8. Remove and lightly pat dry using a clean cloth or paper napkin Refry or grill on both sides for another 4-5 minutes until golden brown or according to preference.
  9. Serve Warm.

  Black Fruitcake

  INGREDIENTS (19)

  For the fruit:

  • 1 3/4 cups whole raw almonds, coarsely chopped
  • 1 3/4 cups dried cherries, coarsely chopped
  • 1 3/4 cups prunes, coarsely chopped
  • 1 1/2 cups dark rum, such as Myers’s, plus 4 tablespoons for brushing
  • 1 1/2 cups raisins, coarsely chopped
  • 1 1/2 cups ruby port
  • 1 1/4 cups currants
  • 3/4 cup candied orange peel, coarsely chopped

  For the cake:

  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg
  • 4 sticks (1 pound) unsalted butter, at room temperature
  • 2 1/4 cups packed light brown sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup burnt sugar syrup

  • INSTRUCTIONS

    For the fruit:

    1. 1Combine all ingredients in a 3-quart container with a tightfitting lid and mix well. Cover tightly and store in a dark, cool, dry place for 1 week.

    For the cake:

    1. 1Heat the oven to 300°F and arrange a rack in the middle. Coat two 9-by-5-inch loaf pans with butter; set aside.
    2. 2Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
    3. 3Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes. Scrape down the sides of the bowl, and return the mixer to medium speed. Add eggs one at a time, letting each mix in fully before adding the next. Add vanilla. Scrape down the sides of the bowl and return the mixer to low speed.
    4. 4Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined. Divide batter evenly between the prepared pans (the pans will be completely full).
    5. 5Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
    6. 6Let cool 30 minutes in the pans on a wire rack. Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum. Cool completely before slicing and eating, or aging.
    7. 7To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months. A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.

  Lime & rum cocktail

• INGREDIENTS

  • 3 limes, cut into quarters
  • 2 tablespoons brown sugar
  • 12 fresh mint leaves
  • 180ml light rum
  • Ice cubes, to serve
  • Soda water, chilled, to serve

  • METHOD

    • Step 1
      Place the lime wedges, sugar and mint in a cocktail shaker. Use the end of a rolling pin to pound until roughly crushed.
    • Step 2
      Add the rum to the shaker and shake until well combined.
    • Step 3
      Divide ice among six 250ml (1-cup) capacity serving glasses. Strain rum mixture among the glasses. Place 2 lime wedges and 2 mint leaves in each glass. Top with soda water to serve.
    • (Good Eats: Big Cheese Squeeze [grilled cheese sandwich])