I'm hungry for some johnny cakes...it's been so long. If someone will share with me a recipe, I'll make my own until I get back in a year or three. I can't remember if the bread was made as a thin biscuit or if if was made with yeast and allowed to rise. How is the "hot sauce" made? If I remember it seemed to be only onions that had been marinated in something with probably halopeno peppers. Anyone know how the chicken is prepared? A very simple thing...but oh so tasty.
Care to share?
Jerry

Johnny cake; Small batch maybe 4
1C flour
1/4 tsp baking powder
pinch of salt
butter, lared or oil 1Tbsp.
enough water to form a stiff dough, not tacky,
knead 1 maybe 2 min
divide into 4, form into balls and flatten in palms of your hand
1/2 thick
bake 350 f till lite brown
slice and fill with stew chicken.

This will get you in the ball park anyway

Table condiment; fine chopped onions, fine chopped habeneros vinegar,
Marie Sharps is completly something else, most fine!!!!!

Good Belizean recipes here as well:

http://www.belizeans.com/

Well I've learned that a Johnny cake is only the bread part...I was considering it as the bread/shredded chicken/hot sauce combination. Now if I knew how the Johnny cake lady in Caye Caulker prepared/seasoned the chicken, I think I could make a reasonable facsimile. Your thoughts?
I fondly remember buying the "Johnny cakes" in the mornings and getting orange or watermelon juice in recycled Coca Cola bottles across the street from the Johnny cake lady there in Caye Caulker. If you are visiting Caye Caulker, you must treat yourself to the Johnny cakes and fresh juice! I just have to get back down there soon. I love that place...it has an old world carribean feel to me...not a resort but enough comfort for my taste.
Jerry

Stew Ckn. for Johnny cakes;
ckn. cut up, wash, rub with ricado or annatto paste
brown
add chopped onion, chopped bell pepper, stalk celery chopped
fine chopped habenero
salt, pepper
water to cover, cover and stew until meat shreds easily
scoop out ckn. cool pull meat off bones remembering the neck meat
add back enough stew water
load-up a Johnny cake or a fry-jack

You are the man! Now I've got to find out what ricado or annato paste is. I live in a third world country...Mississipi...and adventurous cuisine is a crime here...lobotomies are required! We have a couple of markets that cater to our hispanic population...hmmm?

www.mexgrocer.com if you can't find it locally. There is red and black annato paste. Belizeans use red.

Found it in a little cake...really didn't know how much to use so I made a paste of it with lime juice and slathered it on...will start browning the chicken in a moment. BTW, it was red from a little shop catering to our hispanic population.

I've got the 5 pound plus chicken simmering away.
I slathered on the annato seasoning, browned, added a chopped onion, bell pepper, 2 green chiles, spoonful of garlic, and a stalk of celery as directed...there's no way that this won't be good!
I made the condiment by chopping an onion, 2 green chiles (habeneros), juice of a lime, and enough white wine vinegar to cover...it's steeping in refrigerator now.
Haven't made the johnny cakes yet...depends on how long it takes the chicken to come off the bone and shred easily...may be tomorrow...wish I had some Belikans.
Never satisfied!