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Joined: Oct 1999
Posts: 84,400
Marty Offline OP
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from a friend...

Favorite recipe. That's tough. Lately I've been eating saltfish and
plaintains when I want something filling. You used to be able to buy corned
baca in Crooked Tree if you knew one of the old heads, but they are all gone
now. There was also a guy in Shipstern who made some nice corned jacks.
Otherwise I don't know where youw ould even find saltfish in Belize now.
Maybe Gales Point or Monkey River.

Recipe: Saltfish and Plantains

1lb Saltfish (Salted Cod), pre-soaked in hot water for 2 hours
2 lbs unripe plantains or green bananas, peeled and cut into 4 inch sections
12 oz of coconut milk (1 can)
3 whole allspice seeds
2 bay leaves
2 oz. Flour
3 tablespoons coconut oil, vegetable oil, or shortening

Drain the saltfish - if it is still hard and salty, boil for 10 minutes in
fresh water to soften further
In a large heavy frying pan or the bottom of a large pot, make a roux by
frying the flour in the oil until medium brown - not as dark as the shell of
a ripe coconut.
Remove and cool.
Put the coconut milk in the pot
Add the allspice and bay leaf; you can also put in up to � pound of okra, a
chopped small onion, a few cocoyams, and garlic if you wish
Add the plantain or banana and bring to a steady simmer until they are
beginning to get soft
Add the fish - you may need to add water or another 12 oz of coconut milk at
this point
Cook another 15 minutes and serve in bowls

Joined: Oct 1999
Posts: 84,400
Marty Offline OP
OP Offline
from a another friend, laugh...

In Latin America they call it bacca-lau (sp) and no self
respecting castilliana will ever be caught eating corned
fish much less having it in their homes.

Joined: Dec 2006
Posts: 66
Offline
Not sure how "non-traditional" it is, but my teriyaki sauce recipe is th eonlyone i ever use hehe...

Ingredients:
  • 2 Tablespoons Corn Starch
  • 2 Tablespoons Cold Water
  • 1 Cup White Sugar
  • 1 Cup Soy Sauce
  • 1/2 Cup Cider Vinegar
  • 2 Cloves Garlic, minced
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Black Pepper


Instructions:
  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Taken from one of my other communities wink...


I'm James from VNC Web Services, I'm Marty's hired hand wink
Joined: Jan 2005
Posts: 4,294
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The absolute best Artichoke and Spinach Dip you've ear had... I think I've posted it elsewhere but anyway...

2 pkg. of chopped spinach (cooked)
2 pkg. of parmessan cheese (and any other cheese you have around)
1 can of artichoke hearts (drained & chopped)
1 cup of mayo
1 16 oz. sour cream
1 container of feta
some garlic
s&p

Stir it up, bake in a caserole type dish at 350 for 30 min.

Yum good!!

Joined: Jan 2005
Posts: 4,294
Offline
Was this suppose to be strictly Belizean recipes??

Joined: Oct 2000
Posts: 1,603
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Belizean Coconut Curry Dinner (my own, adapted from my cooking with local SP ingredients)

2 cups Fresh Coconut Milk from San Pedro Coconuts or Canned or Dried Grace brand reconsituted with water;

1 lb Belize chicken, deboned, or fresh Belize seafood of any type, cut into 2" chunks;

Juice of 1-2 fresh Belize limes;

1-2 Tablespoons of Grace brand Jamaican curry powder;

Belize coconut oil or other mild fat;

1 sweet bell pepper, sliced;

1 small onion, sliced

1 habanero, minced;

hand full of fresh cilantro, torn or chopped;

1 Tablespoon Belize cane sugar.

Heat oil in medium pan over medium to high heat; add curry powder and cook 1 minute stirring constantly.

Add bell and habanero peppers and onions and cook until translucent and covered with curry;

Add coconut milk and sugar and bring all to boil, stir bottom of pot to coat all evenly;

Add chicken or fish and bring back to boil and then reduce heat to simmer if chicken for 10 minutes; for fish, turn off heat and let sit for 10 minutes.

Add lime juice, cilantro and salt to taste and stir just before serving over hot Belize white rice.

Yum. The Belize ingredients make it all taste so good!



Joined: Oct 1999
Posts: 84,400
Marty Offline OP
OP Offline
from a friend...

I miss Danish salted bacon, used to come in cans. Bought some bacon the other day, but couldn't buy any rock salt. So ended up giving most of it to the dog. Just not the same if it isn't salty taste. Wanted to corn my own bacon.
We do have salt fish on Saturdays out here in the West by the Macal River. I like it. Why would anybody worry what Spanish people think or eat?

Joined: Oct 1999
Posts: 84,400
Marty Offline OP
OP Offline
response to the above from another friend

A Guyanes friend living in Jamaica uses something called 'Morton's Quick Cure' to corn their own beef and pork to use in making cook-up rice and other Guyanese dishes. I don't think we can buy it here in Belize, though ..... I miss having a good old fashioned Belizean boil-up made with salt beef ... You know the kind that comes in brine(sp?) --- I hear you can only buy it at the Queen Square Market in Belize City .... BUT the Channel 5 feature with the rats in that market has tempered my longing for saltbeef boil-up! I agree with you that the Danish bacon is good ... might not be healthy, but it is good.I imagine you can get corned fish in the public markets all over the place.You cannot get saltbeef in Cayo - at least I never found it (but then people in Cayo eat grind beef and chicken panades! (grin)

Joined: Dec 2006
Posts: 66
Offline
I fry spam in a pan, and eat it straight up... so i like salty foods :shrug:


I'm James from VNC Web Services, I'm Marty's hired hand wink
A
Anonymous
Anonymous
A
spam, spam, spam, spam,
spam, spam, spam, spam.....

Everybody sing! smile

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