Belizean Recipes

                                                       

Belizean Coconut Bread

1 Pound All Purpose Flour (4 cups)
1/2 Teaspoon Salt
1 Teaspoon Instant Yeast
2 Tablespoons Melted Butter
1/4 Cup White Sugar
3/4 Cup Dried Grated Coconut
1 1/2 Cup Coconut Milk
1 Egg Well Beaten

Directions

Combine all the ingredients and knead well.  Place the dough in a mixing bowl and cover with plastic wrap and let it rise for one hour.  Knead bread with hands and shape bread.  Put dough on a greased baking tray and let bread rise until about double its size.  Bake at 350 degrees for about 30 minutes or until golden brown.  






Belizean Fudge


Directions

Mix sugar and milk in a saucepan, add butter and place over low heat, stir until sugar is dissolved.  Bring to boil until soft ball stage 257 degrees F (when dropped into cold water) on candy thermometer.  Remove from heat, stir in vanilla, let cool slightly, then beat until thick.  Pour into greased dish.  Cut in squares when cooled.

For chocolate fudge, add 2 tablespoons cocoa or 2 ozs. chocolate.  I used dark chocolate.  You can also add coconut, nuts, ginger or habanero pepper for an extra kick.


                              

Hog Fish Recipe

 
2 fillets of Hogfish
1 bottle of Balsamic Vinaigrette dressing
Romain lettuce
Old Bay seasoning
Grated Parmesan cheese

Marinate fillets of hogfish in dressing for one hour. Throw on a hot grill and cook until done. Sprinkle a little Old Bay seasoning on them for an extra kick. Chop lettuce for salad and cut hogfish into pieces.  Top hogfish on the salad. Pour a little more dressing on top and sprinkle with Parmesan cheese. 

                                     
Michelada Drink
1 Serving
  • Mexican beer or Belikin beer -- 1 (12-ounce) bottle or can. 
  • Lime (preferably Key lime), cut into wedges -- 1
  • Bottled hot pepper sauce -- 2 dashes
  • Worcestershire sauce -- 1 dash
  • Fresh ground black pepper -- pinch
  • Season All Seasoning

Directions

  1. Fill a tall beer glass with ice cubes. Squeeze the lime wedges into the glass and stir in the Worcestershire sauce, hot pepper sauce, season all and pepper.
  2. Pour in the beer, stir and serve.

Variations

  • Micheladas are usually made with a light pilsner like Corona, but you can use a dark beer like Negra Modelo if you prefer.  But this drink is best with a Belikin I think.
  • To Rim the Glasses: Mix 2 tablespoons of coarse or kosher salt and 1 tablespoon of chili powder. Wet the rims of the beer glasses with a wedge of lime and dip the rims into the chili salt.
  • Tomatoey Michelada: Like a beery Bloody Mary. Add 1/2 cup Clamato or tomato juice to the above recipe.  
  • Other Possible Additions: A dash of soy sauce or Maggi® seasoning; a shot of tequila.
                                    
Rum PoPo (Belizean Egg Nog)
 
Directions

Instructions

1.  Soak cinnamon stick and raisins in rum for 2 days.
2.  Beat eggs well for about 15-20 minutes. (Removing beater and rinsing in clean water several times to 3.    remove strings (eye of egg).
4.  Add evaporated milk and beat again.
5.  Add condensed milk and check for sweetness.
6.  Add grated nutmeg and the rum. (Used for soaking the cinnamon and raisins). Please strain.
7.  Mix again and then store in clean, dry bottles.
8.  Store in refrigerator.
9.  Shake before serving.

Ingredients
  • 9 eggs
  • 1 pint strong rum or to taste
  • 4 nutmeg (grated)
  • 1 oz cinnamon stick
  • 5 tins large evaporated milk
  • 3 tin condensed milk (or to taste)
  • 1/4 lb raisins
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