Belize It or Not!

When I met my husband Ricky he was telling me about himself and how he was born in Belize. I had no idea this country even existed or where it was.  I had to have him explain it to me and then I needed a visual of its location because lets face it he didn’t marry me for my geographical knowledge. Belize shares a border with Mexico, Guatemala, and the Caribbean Sea.  He was born and lived there until he was eleven at which point his family moved to Canada.

 I can tell you from first hand experience just how beautiful Belize actually is. We went there for two weeks on our honeymoon. The biggest decision we had each day was what we would have for dinner! I know what you are thinking deciding what you want for dinner isn’t really that difficult, but when you are faced with choices like fresh red snapper from the sea or chicken enchiladas it becomes harder than you think. So what did we do? Obviously he ordered one and I ordered the other and then we ate from each others plates. I know that sounds like something newlyweds do but almost five years later we still do it!

Beautiful beaches aren’t the only thing that Belize has going for it. It has a fascinating history including incredible Mayan civilizations. The famous Blue Hole is a huge attraction. The architecture is a mixture of different styles that reflect different phases of its history. Music is a key part of Belizean life and of course the food! All of this plus the fact the official language is English makes it a tourist’s dream come true.

Oh the food…….glorious Belizean food! You have not tasted anything until you have tasted Belizean BBQ chicken or Disco with homemade flour tortillas. So here are the recipes and method of cooking for some of the most delicious food you will ever have! In fact I bet your mouth will have died and gone to Belize!

So the key spice in these recipes is Recado, however you cannot purchase it in Canada that I am aware of, but you can make it from scratch! The following are recipes for Belizean BBQ Chicken, Disco, Flour Tortillas, and Ice Tea. Let’s be honest no cookout is complete without homemade ice tea!

Recado

1.5 Tbsp. Achiote Seeds

½ Tbsp. Coriander Seeds

½ Tbsp. Black Peppercorns

½ Tsp. Cumin Seeds

3 Whole Cloves

2 Tsp. Dried Oregano

5 Gloves Garlic

1 Tsp. Salt

1-2 Tbsp. White Wine Vinegar

Preparation Instructions

1. Grind the first 6 ingredients to a powder in an electric spice mill. Achiote seeds are very hard, so it will take a little time. Crush the garlic with the salt in a mortar, and then gradually work in the ground spices. A hot red chili pepper could be added; crush it with the garlic. Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
2. Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months if refrigerated. 3.
3.  If you don't have an electric spice mill, a regular coffee grinder works well. However, it's hard to get the spice flavor completely cleaned out, and you may decide to keep one for spices and a different one for coffee beans.

Flour Tortillas

2 Cups Flour

1 Tsp. Baking Powder

2 Tbsp. Lard

1 Tsp. Salt

 Water

Instructions

1. Combine flour, baking powder, and salt in a bowl. Mix lard with dry ingredients - This works best if done by hand. Mix water in to create dough.
2. Dough will be sticky in the beginning. Knead dough thoroughly, rip it apart periodically, and then ball it back up again.  Separate dough into golf sized balls and place in a lasagna pan. For best results refrigerate overnight.
3. Spread lard onto countertop and place a ball in the centre, rub lard onto your hands, and use your fingers & hands to spread dough out. Spread it as far as possible without making holes and make sure the thickness is consistent. Place tortilla into hot non-stick frying pan. Rotate in frying pan until cooked – no longer doughy. To keep tortillas warm wrap plate with tea towel.

Disco – Approximately 10 Servings

This dish is cooked outside on an open fire in a metal bowl that sits on a stand in the fire.

4lbs. Ground Beef

1 Cup of Ginger ale, Sprite, or 7 Up

2 Cups diced tomatoes

Tomato Juice

1 Cup diced sweet peppers

1 Cup diced onions

1.5 Tbsp. Recado

Tex Mex

Season Salt

¼ Cup White Vinegar

Instructions

Begin cooking beef in the Ginger ale, Sprite, or 7 Up and a dash of tomato juice. Allow beef to cook for 5 – 10 minutes before adding spices and vegetables.  If Recado is in a dry ball form mix it into ¼ cup of vinegar with Tex Mex and Season Salt. The more flavor you want the more Tex Mex and Season Salt you should add. If recado is in a paste add the spices until you reach the desired flavor. Add vegetables and spices to beef.  Add tomato juice as needed to keep from drying out. Continue to cook until the beef is thoroughly cooked. Mixture should not be too wet. Serve with flour tortillas.

Belizean BBQ Chicken – 8 Servings

This dish is cooked outside on an open fire on a rack that sits in the fire.

8 Pieces of chicken

2 Tbsp. Recado

Season Salt

BBQ Sauce

¼ Cup White Vinegar

Instructions

Mix recado in vinegar with season salt. Rub mixture onto chicken. Place chicken on rack to begin cooking. Flip chicken to ensure even cooking. Add BBQ sauce during the last 2 minutes of cooking for extra flavor. Do not add it before this time or it will completely burn! Serve with flour tortillas.

Homemade Ice Tea

6 Orange Pekoe tea bags

2 Cups Sugar

Ice

2 Cups Boiled Water

Cold Water

Instructions

In a juice jug place the tea bags and add the boiled water. Place lid on jug and allow to steep for 5-10 minutes. The longer it steeps of course the stronger the tea. Add the sugar and mix thoroughly. Add cold water and lots of ice. Refrigerate until ready to serve.

-Megan Banman

Aylesford Assistant Store Manager

A big Thank You to Megan!! Sounds Delish!