Unleashing The Power Of Ricard Belize Spice In Your Cooking

Caribbean Spice Belize offers a wide variety of spice blends, sauces, marinades, and rubs, perfect for those who want to bring the flavours of the Caribbean into their home. The company was established in 1999 on the island of Ambergris Caye, and has since expanded to offer over 100 gourmet products, including spice blends, bath and beauty products, teas, and chocolates. Their spice blends are made with the finest sea salt and are preservative-free, gluten-free, low-sodium, and diabetic-friendly. Their unique blends, such as the Belizean Barbecue Spice Mix, Mayan Chocolate Coffee Spice Blend, and Belizean Street Taco Seasoning, can be used to create delicious meals inspired by Belizean cuisine, such as stew chicken with rice and beans, or coconut rice pudding served with fresh mango and toasted coconut.

How to make Belizean Rice and Beans with Stew Chicken

Belizean Rice and Beans with Stew Chicken is a hearty dish that combines protein and complex carbohydrates. It is a typical weekly meal in Belize and is often served with the very popular stew chicken. Here is a recipe for how to make this delicious meal:

Ingredients:

For the Stew Chicken:

• 2-3 pounds of chicken quarters (skin-on and bone-in thighs and legs)
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 1 tsp dried oregano
• 2 garlic cloves (minced)
• 1 tbsp Worcestershire sauce
• 1 yellow onion (chopped)
• 3 garlic cloves (roughly chopped)
• 1 green bell pepper (chopped)
• 1 tbsp cilantro (chopped)
• 1.5 tbsp annatto seeds (also known as achiote)
• 1/2 tsp cumin seeds
• 2 tsp dried oregano
• 1/2 tbsp coriander seeds
• 1/2 tbsp black peppercorns
• 1 tbsp white vinegar
• 1 tbsp orange juice (preferably from Seville or sour oranges)

For the Rice and Beans:

• 1 cup dried red kidney beans
• 1.5 tbsp coconut oil
• 1/2 tsp dried thyme
• 1/2 tsp cumin seeds
• 4 garlic cloves (2 chopped in half, 2 minced)
• 2 tsp fresh cilantro (chopped)
• 2 yellow onions (chopped)
• 2-4 sprigs of fresh thyme
• 2 cups rice
• 1 cup coconut milk
• 3/4 cup water
• Salt and pepper to taste

Method:

For the Stew Chicken:

• Grind the annatto seeds, oregano, cumin seeds, coriander seeds, oregano, cloves, and black peppercorns together in a spice grinder to make the Recado Rojo spice blend.
• In a mortar and pestle, crush the garlic cloves with salt until well crushed. Add the Recado Rojo spice blend and continue to crush, mixing well.
• Moisten the mixture with white vinegar and orange juice to turn it into a paste.
• Roll the mixture into balls and put them in an airtight container. Let them dry overnight.
• Wash the chicken with lemon juice and water, then pat dry.
• Rehydrate the Recado Rojo balls with a little white vinegar.
• In a large bowl, add the chicken, rehydrated Recado Rojo, white vinegar, garlic, oregano, Worcestershire sauce, black pepper, cumin, and thyme. Rub the mixture into the chicken and let it marinate for 30 minutes or more in the refrigerator.
• Heat coconut oil in a large pot at medium-high heat.
• Brown the chicken without moving it for about 5-7 minutes on each side.
• Add the onions, garlic, green peppers, cilantro, chicken marinade, and enough water to just barely cover the chicken.
• Bring the mixture to a boil, then stir, lower the heat, and cover. Simmer for 45-60 minutes.

For the Rice and Beans:

• Soak the dried beans in water overnight (at least 6 hours). Drain.
• Heat coconut oil over medium-low heat.
• Add the drained beans, cumin, thyme, bay leaf, chopped garlic, cilantro, and water.
• Boil and then lower to a simmer. Stir, cover, and let simmer for about 20 minutes.
• Mix in one chopped onion and stir. Add more water if needed.
• Let the mixture simmer for another 45-60 minutes or until the beans are tender. Stir regularly to prevent burning.
• When the beans are cooked, set them aside.
• In a separate pot, heat coconut oil over medium heat. Add the remaining onion, minced garlic, and stir. Cook for a few minutes until the onions are translucent.
• Add the thyme sprigs and stewed beans.
• Mix everything together and season with salt and pepper.
• Add the rice and cook for no more than a minute, stirring well.
• Add the coconut milk and water. Bring to a boil, then simmer and cover.
• Cook for about 15 minutes or until all the liquid has been absorbed by the rice.
• Let the rice rest, then fluff it with a fork.

Finally, serve the stew chicken with the rice and beans! Enjoy your delicious Belizean meal!

Using Belizean spice blends in desserts

Belize is known for its wide variety of cultures and unique flavour blends, and its desserts are no exception. While there is no explicit mention of "Belize spice blends", the country is known for its spice mixes and natural spices like cinnamon, cloves, ginger, nutmeg, and allspice. Here are some ways to incorporate these Belizean spices and spice blends into desserts:

Belizean Coconut Rice Pudding

This dessert is inspired by Belizean cuisine and is a great alternate dessert to serve over the holidays. It involves cooking milk, cream, vanilla seeds, and rice over moderate heat, stirring occasionally to prevent sticking. Once most of the liquid has been absorbed and the rice is cooked, whisk eggs and sugar together before gradually folding them into the cooked rice. This dessert can be served with fresh mango and toasted coconut. The use of cinnamon and nutmeg can enhance the flavour of this pudding.

Cassava Pudding

Cassava Pudding is a sticky treat native to the Garinagu culture in Belize. It is made from ground cassava, resulting in a soft, sticky texture that bursts with flavour, especially when served warm. Cinnamon and nutmeg can be added to this pudding to elevate the taste.

Corn Atole

Corn Atole is a soupy porridge dessert native to the Maya culture in Belize. Corn, the main ingredient, is ground into masa and mixed with regular milk, coconut milk, and sugar. The mixture is then brought to a boil, resulting in a soupy and creamy dessert. A pinch of cinnamon or nutmeg can be added to enhance the flavour.

Tableta

Tableta is a coconut candy that is a popular dessert in Belize. It is made with coconut, sugar, condensed milk, and ginger. The addition of spices like cinnamon or cloves can give it a unique twist.

Tres Leches

Tres Leches, which means "three milks" in Spanish, is a popular dessert throughout Latin America, including Belize. It consists of a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. Cinnamon is sometimes used as an extra flavouring, and it can be a great addition to this dessert.

Banana Bread

With an abundance of bananas in southern Belize due to the thriving banana industry, banana bread is a common dessert in the country. The addition of spices like cinnamon, nutmeg, or cloves can elevate the flavour of this classic treat.

In conclusion, while there may not be specific "Belize spice blends" for desserts, the country offers a variety of sweet treats that can be enhanced by the addition of locally available spices such as cinnamon, cloves, nutmeg, and ginger.

Marinating with Belizean spice

Belizean spices are renowned for their unique characteristics, thanks to the climate and soil nutrients of the region. When it comes to marinating with Belizean spices, there are numerous options to explore, each offering a distinct flavour profile. Here are some ideas and instructions for marinating with Belizean spice:

Belizean Barbecue Spice Mix

Belizean barbecue spice mixes are readily available, offering a convenient way to add a Belizean twist to your marinades. This spice blend is perfect for grilling and barbecuing, adding a unique flavour to your meat, poultry, or seafood dishes. It typically includes a blend of spices such as cinnamon, cloves, ginger, and nutmeg, providing a warm and aromatic flavour profile.

Recado Spice

Recado is a traditional Belizean spice made with annatto seed, which imparts a deep red colour to the dish. It is commonly used in marinades for meat, such as Cochinita Pibil, a slow-roasted pork dish. To prepare the marinade, mix the recado spice with sour orange juice, garlic, allspice, and onion. This combination of flavours will infuse your meat with a distinct Belizean taste.

Creole Seasoned Salt

Creole seasoned salt is a versatile Belizean spice blend that can be used in marinades to enhance the flavour of meats, seafood, and vegetables. It combines sea salt with a variety of spices and herbs, such as thyme, oregano, and garlic, adding a savoury and aromatic touch to your dishes. Creole seasoned salt is perfect for those who want to add a subtle Belizean influence to their marinades without overwhelming other flavours.

Mayan Chocolate Coffee Spice Blend

For a sweet and indulgent marinade, consider using a Mayan chocolate coffee spice blend. This unique blend combines the richness of chocolate with the aroma of coffee, creating a complex and decadent flavour profile. It pairs well with meats such as pork or beef and can be balanced with other ingredients like garlic and herbs to create a mouthwatering main course.

Coconut Seafood Blend

The Coconut Seafood Blend is ideal for marinating seafood, especially shrimp, fish, and conch. It combines the sweetness of coconut with a blend of spices, creating a tropical flavour profile. For a simple yet delicious marinade, mix the spice blend with lime juice and a touch of oil, and let your chosen seafood soak up the flavours before grilling or frying.

When marinating with Belizean spices, it is important to consider the unique characteristics of each spice blend and how they can enhance your chosen ingredients. Experiment with different combinations and always allow enough time for the flavours to infuse into your food before cooking, to truly unlock the magic of Belizean spices.

Grilling with Belizean barbecue spice

Belizean barbecue spice is a great way to add some Caribbean flavour to your grilled dishes. Here are some tips and tricks to get the most out of this unique seasoning:

When grilling with Belizean barbecue spice, it's important to note that a little goes a long way. This spice blend packs a punch, so you only need to use a small amount to impart a bold flavour to your dishes. Start with a teaspoon or two and adjust to your taste preferences.

To use the spice blend effectively, create a dry rub by mixing it with other spices like brown sugar, cumin, and thyme. This rub can then be generously applied to your protein of choice, such as chicken, pork, or steak. For the best results, coat your meat evenly and let it sit for at least 30 minutes before placing it on the grill. This will allow the flavours to penetrate the meat and create a delicious crust when grilled.

When grilling, keep in mind that different proteins require varying cooking times and temperatures. For chicken, aim for a lower temperature of around 350-400°F (177-204°C) and cook for about 20-25 minutes per side, depending on the size of the pieces. For thicker cuts of meat like steak or pork chops, you can sear them first over high heat to create grill marks and then move them to a cooler part of the grill to finish cooking, aiming for an internal temperature of 145°F (63°C) for medium-rare.

In addition to meat, Belizean barbecue spice can also enhance the flavour of grilled vegetables. Try sprinkling it on sliced zucchini, eggplant, or bell peppers before grilling. You can also brush the veggies with a bit of olive oil and sprinkle with the spice blend for added flavour and moisture.

For a true Belizean experience, serve your grilled dishes with traditional sides like rice and beans or fresh mango slices. Enjoy your meal with an ice-cold beer, preferably a local Belikin Beer, for the ultimate tropical barbecue feast.

Making Belizean curry

Ingredients

• Cooking oil
• Brown sugar
• Garlic
• Ginger
• Chicken
• Thyme
• Salt
• Pepper
• Red recado
• Vinegar or lime juice
• Cumin
• Cilantro
• Onion
• Sweet pepper
• Tomato
• Rice
• Red kidney beans
• Coconut (grated)

Method

First, heat 2 tablespoons of cooking oil and add brown sugar. Watch carefully to avoid burning. Let the sugar cook until it has completely melted and turned dark brown. Then, add a clove of garlic that has been smashed and chopped as finely as possible, along with a tiny sliver of ginger. Fry, stirring, and remove the ginger once it turns brown.

Next, add the chicken and brown properly on all sides. Add the remaining seasonings—chopped onion, sweet pepper, and tomato—along with about half a cup of water. Cover the pot and reduce the heat to medium. Let the mixture simmer, adding water as needed to prevent the pot from drying out. Continue cooking for about an hour, or until the chicken is very tender.

While the chicken is cooking, prepare the rice and beans. Soak the beans for 4-6 hours, then boil them with garlic and onion until tender. Season the softened beans with black pepper, thyme, and salt. Add grated coconut and stir.

Once the chicken is cooked, add the rice to the seasoned beans and stir. Cover and cook until the water is absorbed and the rice is tender. If necessary, gradually add more water and continue cooking until the rice is fully cooked.

This authentic Belizean curry is best enjoyed with an ice-cold beer—preferably a Belikin Beer!

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