Belize Cuisine has so much to do with seafood which is natural for a country with close to 200 miles of shoreline on the mainland and its offshore islands. We include favorites from conch, to shrimp, to fish and of course lobster. If you would like to contribute a Belize recipe for possible publication, please contact us using the contact link below.
Belize Shrimp With Rice
By Marta McNab
1 1/2 lbs. boiled shrimp
4 stalks celery chopped Dash Tabasco sauce
1 lg. onion chopped salt and pepper to taste 1 clove garlic minced
1 tin whole tomatoes
2 cups water
3 tbsps. cooking oil
2 cups rice
METHOD: Fry rice, onion, garlic and celery in hot cooking oil. Add tomatoes, seasoning, shrimps, Tabasco sauce and water. Cover tightly and cook slowly for about 50 minutes, or until rice is soft, stir occasionally. Serve on large dish, decorated with pimiento strips. Makes 6 — 8 servings.
Conch Fritters are such a part of Belizean culture that we include more two one recipes. Try them both and decide for yourself, which is the best!
Belize Conch Fritters
By Hortense Middleton
2 cups ground conch
1/2 cup evaporated milk or coconut cream
2 tbsps. grated onion 1 cup flour
2 tbsps. grated hot green pepper 3/4 – 1 tsp. salt
1 1/2 tsps. baking powder
1/8 tsp. ground black pepper olive oil or vegetable lard for frying
METHOD: Clean conchs by peeling off dark outer skin. Rinse thoroughly in lime juice or vinegar. Grind. Combine ground conchs, onion, pepper and milk, and mix well. Sift dry ingredients together and add to conch mixture, beating until smooth. Use a desert spoon to drop batter into very hot oil; fry until evenly brown. Drain on paper towel. Serve while hot. Note: Conch Season in Belize is open from 1 October until 30 June.
Belize Conch Fritters Recipe
By Norma Cooper
1 lb. cleaned conch 1 oz. sweet pepper
1/2 habanero pepper (or more, if you can take it)
1 oz. tomatoes 1 oz. chopped onions
1/2 lb. flour 2 tsps. baking powder
1 1/2 tsp. salt 1 tsp. ground black pepper
1 cup water 1 tsp. lime juice
METHOD: Grind together conch, sweet pepper, habanero pepper, tomatoes and onions. Sift together flour, baking powder, salt and black pepper and add to conch mixture in large bowl. Add water and lime juice to form a stiff consistency. Fry in deep fat measuring fritters by by tablespoonfuls over hot fire. Drain on absorbent paper. Serve hot. Use a teaspoon for cocktail size fritters.
Belize Fish Serre
By Angelina Cal
2 lbs. white fish (snapper, grouper, jewfish, snook , etc.)
4 green plantains
3 cups water
2 ozs. fat from pork
3 cloves garlic salt to taste 3 cups coconut milk
2 tbsps. cooking oil 1 med. onion
1 habanero pepper
METHOD: Brown fish slightly in cooking oil. Dice fat from pork an fry on low heat; add onion and brown slightly. In a separate contain( grate plantains, mix with a little coconut cream and salt and form into small dumplings. In a large pot, bring coconut milk and water to boil, add c from fried diced pork fat, onion, pepper and garlic. Add fish and then drop in plantain dumplings one at a time. Cook for 15 minutes longer. Serve hot with white rice.
Belize Lobster Thermidor Recipe
By Marie Roe
3 to 4 medium to large lobster or crawfish tails 4 tbsps. butter, 1 tsp. grated onion 4 tbsps. flour 1 cup sliced mushrooms 1 tsp. dry mustard, 1 1/2 cups evaporated milk 1 tsp. celery salt 1/2 cup buttered crumbs 1 cup full cream 1 egg yolk (slightly beaten) 3-4 tbsps. sherry 1 1/2 cups grated cheese pinch of cayenne pepper, 1 tbsp. lemon juice 1 1/2 tsps. salt
METHOD: Boil lobster, keeping shells whole. Remove meat, and cut into small pieces. Heat butter, add onion and mushrooms and cook over low heat until soft, but not browned. Stir in flour. Slowly add milk and cook, stirring constantly, over low heat until thickened. Add cream and seasoning. Stir a little of the hot sauce into the slightly beaten egg yolk, stir into remaining sauce.
Add cheese and stir over low heat until cheese is melted. Add sherry, lemon juice and lobster meat. Pile into shells, top with buttered crumbs. Bake at 375°F until browned.
Conch Soup Recipe
By Alice Riveroll
4 large conchs, 4 potatoes medium diced, 3 medium cocos diced, 1 medium onion, 1 clove garlic chopped and crushed, a large carrot diced, 2 tbsps green pepper, 1 slice bacon diced, 2 tbsps flour, 2 tbsps cooking oil (can use olive oil), 1 tsp shortening, 1 green plantain sliced, 1 green plantain grated, 1 cup coconut milk, 1 tsp thyme.
Clean conch with lime juice. Place on cutting board and pound with meat mallet. In a saucepan drop conch in boiling water for one minute only. Discard water. Heat oil, add flour and stir until brown making a roux. Add 3 cups of water, a little at a time, stirring constantly. Add salt to taste, and thyme, diced coco, potatoes, carrots and sliced plantain. As soon as soup comes to a boil, turn down heat to medium. Cover pot and let simmer.
Now prepare dumplings made from the green plantains. Grate plantains and add a pinch of salt and a teaspoon of shortening. Form into little balls and drop into soup. Stir pot occasionally.
As soon as vegetables in soup are just about tender, add coconut milk and conch. Cook and simmer for an additional 15 minutes. Serve piping hot.This is a hearty and wholesome soup that can stand on its own. You can add a side serving of white rice or hot corn tortillas. Conch season opens in October and runs to June so this is a great soup for cold weather!
For that extra Belizean flavour you may add 1/2 tsp or less of anato (recado) for a little color and a little cilantro. Some cooks add 1/2 tsp of paprika and 2 peeled tomatoes.