Monthly Archives: November 2014


Gifts We Bring Home: Recipes from Belize

“When you tell people you’re getting ready to go on a trip, you inevitably hear someone (or many someones!) say, “Oh, make sure you bring something back for me!” People love to have reminders of their time in a place away from home, and it can be fun to bring a piece of that back for friends and family who can’t come with us. Whether you love or hate souvenir shopping, you can’t help but bring things back from your trip, both tangible and intangible items. In this blog series by Praying Pelican Missions staff, you’ll get a glimpse into the things they bring home from their adventures, both lighthearted and deep.”

 

 

Here are all the recipes you would need to make a full course Belize Meal and of course don’t forget the Hot Sauce!

 

Stew Chicken

 

Ingredients

  • A whole chicken (cut into pieces, skin on)
  • Onion
  • Sweet Pepper (green)
  • Garlic
  • Red Recado
  • Soy Sauce
  • Worchesterschire Sauce
  • Cumin
  • Thyme
  • Oregano
  • Salt
  • Fresh Ground Black Pepper
  • Bayleaf or Allspice Leaf (optional)
  • Cider or White Vinegar
  • Coconut Oil (2 Tablespoons)
  • Sugar (1-2 Teaspoons)

 

Directions

  1. Take the cut up chicken, place in a bowl and rub thoroughly with a mixture of about 2 tablespoons of vinegar and a piece of recado (about the size of an egg).
  2. Add several tablespoons of soy sauce, worchesterschire sauce, cumin, dried thyme, oregano, and pepper. Don’t add salt yet.
  3. Chop and onion or two with one large green peppper and chop 3-5 gloves of garlic.
  4. Heat up the coconut oil in a large saucepan to medium high heat. Toss in the sugar. Add the chicken, skin side down, and brown. Then turn and brown on the other side. Reserve the marinade from the chicken.
  5. Add the onion, garlic, and sweet peppers, turn the heat down and saute until the onion is transparent, then add the liquid from the chicken bow, along with a glass or two of water, enough to almost cover the chicken.
  6. Let simmer for 40 minutes to an hour, taste for flavor and adjust seasonings as needed. You may add more soy sauce, or worchesterschire sauce or herbs to your taste. Add salt if needed.
  7. Serve with rice and beans or stew beans and rice, fried plantains, and potato salad.

 

Rice and Beans

 

Ingredients

  • 1 cup red kidney beans
  • 1 cup thick coconut milk
  • 1 garlic clove (optional)
  • salt & pepper
  • 2 cups long grain white rice
  • 1 onion, sliced
  • 1 piece salt meat (cut in small pieces)

 

Directions

  1. Soften Beans (soak first) with garlic
  2. Boil beans until tender and whole, adding salt meat (previously boiled to soften) when almost tender
  3. Add the milk, onion, and seasonings
  4. Wash rice, then add to the beans
  5. Cook over gentle heat until liquid is absorbed
  6. Stir gently with a fork, and add a little water from time to time until rice is cooked
  7. Serve hot with a meat dish (Some ideas are: stuffed baked chicken, stew chicken, stew fish, fried fish, or meat balls.)

 

Fried Plantains

 

Ingredients

  • 2 over ripe plantains (over ripe means on the verge, you want ones that are almost completely black in color, and soft or even mushy to the touch)
  • 2 tablespoons course brown sugar
  • ½ cup vegetable oil, butter, or coconut oil

 

Directions

  1. Heat the oil in a frying pan, a cast iron pan is best, until the oil is very hot
  2. Slice the plantain into ¼ inch thick slices length wise, you should get 5-10 from each plaintain
  3. Add the plantain pieces one at a time, three or four cooking at once, they need to have space to move. Fry the pieces until they are golden brown, flipping occasionally until they are cooked evenly on both sides. About 5 minutes.
  4. Place cooked pieces on a paper towel to get rid of extra oil. Sprinkle with sugar.

 

Potato Salad (Belizean Style)

 

Ingredients

  • 1 lb potatoes
  • 4 eggs
  • 1 can mixed vegetables
  • ½ cup mayonnaise
  • 2 cups salad cream
  • ½ cup evaporated milk
  • 1 onion finely chopped
  • ¼ of a small sweet pepper finely chopped
  • Salt and Pepper to taste

 

Directions

  1. Boil Potatoes and eggs. Let cool.
  2. Peel and dice
  3. Drain liquid from mixed vegetables.
  4. Add to potato and eggs
  5. Add mayonnaise, salad cream, evaporated milk, and seasonings. Mix well.
  6. Serve.

 

Belizean Cold Cake

Ingredients

  • 1 Stick Butter
  • 6 oz. Sugar
  • 2 Nestle Creams (found in International Food Section)
  • 3 Packs Marie Biscuits (found in International Food Section)
  • 1 Large tin of Fruit Cocktail
  • Whipped Cream

 

Directions

  1. Beat the butter and sugar until creamy.
  2. Shake Nestle Cream and then add to the butter mixture.
  3. Soak biscuits in fruit cocktail juice one by one and begin layering in the bottom of a 13×9 casserole dish.
  4. Place a layer of cookies followed by layer of cream mixture.
  5. Continue layering until gone.
  6. Put whipped cream on top, followed by fruit cocktail.
  7. Cover and place in fridge for 3 hours before serving.
  8. After 3 hours, do a happy dance, take out and Enjoy!

Gifts We Bring Home: Cooking like a Pro.

“When you tell people you’re getting ready to go on a trip, you inevitably hear someone (or many someones!) say, “Oh, make sure you bring something back for me!” People love to have reminders of their time in a place away from home, and it can be fun to bring a piece of that back for friends and family who can’t come with us. Whether you love or hate souvenir shopping, you can’t help but bring things back from your trip, both tangible and intangible items. In this blog series by Praying Pelican Missions staff, you’ll get a glimpse into the things they bring home from their adventures, both lighthearted and deep.”

 

Over the six years that I have had the privilege to return to the country of Belize, I have brought back many different kinds of souvenirs. I’ve brought back the usual assortment of T-shirts and purses, Postcards and Photo Albums, Hot Sauce, Coffee Mugs, Coconut Jewelry, Spices, and Yes, even a Machete and Knives (How I got that back is a different story entirely!) The one thing, however, that I love the most and still continue to use on a regular basis are cooking skills.

Everyone knows that the first thing you do no matter where you go is you get in “good with the cooks.” You go up. introduce yourself, and see what they are up to. The thing I love about the cooks that we have for our mission trips is they never simply TELL you what they are making. They SHOW you. They don’t just want you to know what you are going to eat but they want to impart their wisdom to you. They want to you how to make.  Talk about a tangible example of that age old Proverb “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.”

Cooking is one of my all-time favorite things to do. I love cooking solo and I love cooking surround by friends and family. In my experience some of the best relationships formed are those that revolve around food and the pleasure it brings. Whether you bond with someone in the preparation of said food or in the enjoyment that comes when you get to sit down and share a meal together. I love getting to know the wonderful ladies (and sometimes Men!) who work day in and day out to prepare such delicious food for me when I am in Belize. They are beautiful people with beautiful souls. They never waiver in their response when I ask if I can help them and they take the time to show me how everything is done. Never once getting frustrated if I mess up; instead they say “Try it again!” Over the years, I’ve learned how to make almost every staple food of the Belizean culture I claim. From Jerk Chicken to Rice & Beans to Fried Plaintain & Cold Cake. The knowledge is welcomed and the product is delicious.

So, Keep in mind next time you travel: Get in “good with the cooks.” You never know what new found skills you’ll travel home with. AND if you happen to be horrible at cooking, at least you’ll eat well while you’re there 🙂

*Stay Tuned Tomorrow For A Blog Post Dedicated Solely To The Recipes Of Belize.*