Rum raisin bread Pudding from Belize

                                                                               Receta en español

This dessert is very typical in Belize, it includes rum that is the drink par excellence in the Caribbean and of course in Belize.

Ingredients:

•   370 grams of bread .
•   45 grams of butter.
•   180 grams of brown sugar.
•   120 ml of black rum.
•   4 eggs .
•   400 ml of evaporated milk.
•   120 ml of water .
•   120 ml coconut milk .
•   1/2 teaspoon of salt.
•   1/2 teaspoon of nutmeg.
•   1 tablespoon cinnamon powder .
•   120 grams of raisins 

Method:

1-   Dip the raisins in 60 ml rum for two hours.

2-   Make bread strips as follows :

3-   In a bowl mix evaporated milk , water, sugar , eggs , cinnamon, nutmeg, salt and coconut milk and beat well .Then combine the mixture with the bread , butter and raisins , mix well . Let the mixture stand for 2 hours.

4-   Pour the mixture into a greased ovenproof bowl , put the bowl in the oven for 50 minutes at 175 degrees until brown , while still hot , add the rest of the rum over the pudding.

 the result:

My comments to the recipe

It is a delicious dessert , the amount of rum is appropriate , do not be afraid to pour it because it provides a tasty flavor, where  alcohol is unnoticeable  . It is a soft dessert ,with a taste not to miss.

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

 

Belice

Bundiga (Fish with banana and coconut)

                                                                               Receta en Español

This dish is very typical within the Garifuna . The Garifuna is a widespread ethnic group by Honduras , Belize, Guatemala , Nicaragua and the United States , it is said that this ethnic ,known as ' Black Caribbeans ', began when two ships carrying black slaves from Nigeria to America, shipwrecked near the island of San Vicente. The slaves escaped from the ship and reached the island , where they were welcomed by the Caribes who offered them protection. They were fully integrated in the Caribbean society, leading to a racially mixed group known as Garifuna . The dish that I bring is very famous in Belize and has contributed to the country's gastronomy thanks to the Garifuna.

Ingredients:

• 1 onion.
• 1 tablespoon of garlic powder.
• A pinch of thyme or oregano .
• A pinch of basil.
• 5 green bananas.
• 1 liter of coconut milk.
• A teaspoon of salt.
• 1/2 teaspoon ground black pepper.
• snapper or other white fish.
• to accompany: rice cooked in coconut milk.

Method:

1-   Peel and grate the bananas , I have used a mixer to obtain the pulp.

2-   Clean and slightly salt the fish.

3-  Cut the onion into small pieces and mix with coconut milk , garlic , thyme / oregano , salt, pepper and basil in a saucepan , stir well and put over medium heat.

4-  When it reaches boil point , put it over low heat and slowly add spoonfuls of bananas' pulp ,stir continously. After cooking during 10 minutes, add the fish.

5-  Let the fish cook for about 20 minutes , the Garifuna often accompany this dish with rice cooked in coconut milk.

My comments to the recipe

The mixture of coconut milk with banana has an exquisite taste, a tropical sweetness that gives very good flavor to the fish , use white fish so that it resembles the taste of the original dish .

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

 

Belice

coconut rice belizean style

                                                                               Receta en Español

Rice cooked in coconut milk is very common in Belize, in fact,it is the most typical way of cooking rice in these land . Coconut gives a special softness to the rice and a tasty flavour. It is often used as side dish , as  you can see in the following picture:

Ingredients:

•   1 clove of garlic.
•   1 cup rice .
•   1 cup coconut milk.
•   1 ½ cups of water.
•   Salt.

Method:

1-   We pour oil in a pot and fry the garlic for a minute over medium heat.

2-  Add the rice and fry it with the garlic a minute over medium heat.

3-  Pour into the pot a cup of coconut milk, 1 ½ cups of water and salt , put the pot over high heat until it boils, at this momento, low the heat to minimum and cook for 20 minutes. The minutes of cooking are an approximation,it depends on the hardness of the rice,you should take care and look if it is done before those 20 minutes.
Once it is done, turn off the heat and let it rest for a few minutes covering the pot with a cloth.

4- It is used as sidedish dishes, but also you can eat it alone, in that case , they add toasted grated coconut  .


My comments to the recipe

As I said at the beginning of the recipe , coconut gives a special softness to rice and a tasty flavor , it is also a very simple recipe to do and you get a rice with something special.

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

 

Belice

Rum Popo

                                                                               Receta en Español

This is a tasty cocktail made ​​from rum, famous along the Caribbean sea. This version of the recipe is  from Belize . You need to start the elaboration two days before the day you want to take it, because the rum must be macerated with cinnamon for a while.

Ingredients:

• 800 ml of evaporated milk.
• 400 ml of condensed milk.
• 3 eggs.
• 1 teaspoon nutmeg.
• 120 ml white rum.

Method:

 1- Pour the rum in a small bowl and add a cinnamon stick broken in half , let stand 2 days, in the pictures you can see how the rum changes its colour .

Two days later:

2-   Pour in a bowl evaporated milk and condensed milk , stir well .

3- In another bowl put the whole eggs and remove the white stuff that eggs usually  have in their yolk , stuff like what you can see in the spoon in the following picture:

4- Using a blender , beat the eggs until they reach the consistency of a cream, you will need about 15 minutes , the result is as you see in the picture (it is not the consistency of meringue , it is more liquid ) :

5- Pour the beaten eggs in the another bowl where we have the evaporated and condensed milk, add the rum (from which we have previously removed the cinnamon stick ) and the nutmeg.

6- Stir well and pour the mixture in a jar or bottle ,put it in the refrigerator because you have to serve it chilled.
Shake or stir well before serving.

My comments to the recipe

This cocktail is delicious and the alcohol is almost unnoticeable, to me it is the right amount of alcohol,although there might be people who would want more.
Rum and cinnamon are great mixed with the sweetness of the meringue and evaporated milk. Besides, the touch of nutmeg should not be missed , it is highly recommendable , but take it with moderation due to the alcohol and the calories that this cocktail provides!!! .

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Belice