A Hearty Belizean Black Dinner: A Step-By-Step Guide

Belizean Black Dinner, also known as Chimole, Black Dinna, or Relleno Negro, is a tasty black soup or stew that is enjoyed by Belizeans and is usually served with a glass of coke. The soup gets its distinctive black colour from the use of Black Recado, a paste made from a concoction of spices and roasted until black with ancho chili peppers. The dish is a festival for the palate and soul and is a meat-lover's dream, with chicken, pork, and boiled eggs being the stars of the dish.

Seasoning and browning the chicken

Firstly, season the chicken with salt and pepper and set aside. You can also add other seasonings like cumin, oregano, and thyme.

Next, heat some oil in a frying pan. You can use cooking oil, vegetable oil, or coconut oil. Once the oil is hot, add the chicken pieces and brown them. You may need to do this in batches to avoid overcrowding the pan. If you are using an Instant Pot, use the sauté function for this step.

If you are using a whole chicken, you can stuff it with a mixture of ground meat, onions, garlic, and spices before browning and boiling it. Sew up the opening of the chicken with a needle and string or use cheesecloth to secure the filling.

For extra flavour, you can also marinate the chicken before browning it. Create a marinade by mixing recado rojo (also known as achiote paste), vinegar, Worcestershire sauce or soy sauce, cumin, oregano, pepper, and a sweetener like brown sugar or erythritol. Rub the marinade into the chicken and let it sit for at least an hour or overnight in the refrigerator.

After browning the chicken, you can move on to the next steps of the recipe, which involve adding other ingredients and simmering the dish until it is cooked to perfection.

Preparing the broth

The first step in making Belizean Black Dinner is preparing the broth, which forms the base of this hearty and flavorful dish. This step involves creating a flavorful chicken broth that will serve as the foundation for the rest of the recipe. Here's a detailed guide on how to prepare the broth:

Sourcing the Ingredients

For the broth, you'll need a few key ingredients:

• Chicken: Look for a whole chicken or chicken parts, such as thighs and drumsticks. You'll want enough chicken to provide a hearty portion for your guests.
• Oil: Choose a neutral oil with a high smoke point, such as vegetable oil or canola oil.
• Aromatics: Garlic and onions are essential aromatics that will add depth of flavor to your broth.
• Spices: Black peppercorns, cumin, and oregano leaves will enhance the aroma and taste of the broth.
• Chicken Bouillon: This can be in the form of powder or cubes, and it will add extra chicken flavor to the broth.
• Water: Use enough water to generously cover the chicken and create a flavorful broth.

Preparing the Chicken

Start by cleaning and seasoning the chicken. Cut the chicken into pieces if you're using a whole chicken. Season the chicken pieces generously with salt and pepper, or a seasoning blend of your choice. Heat a large stockpot or Dutch oven over medium-high heat and add a small amount of oil. Once the oil is hot, carefully add the chicken pieces in batches to avoid crowding the pot. Brown the chicken on all sides, which will add both color and flavor to your dish.

Building the Broth

Once the chicken is browned, it's time to build the broth. Add your aromatics, such as chopped garlic and onions, to the pot. Sauté them until they are softened and fragrant, being careful not to burn them. Then, add your spices, including black pepper, cumin, and oregano. Stir everything together to combine the flavors.

Simmering the Broth

Now, it's time to add the liquid. Pour in enough water to completely cover the chicken and any other ingredients in the pot. Add your chicken bouillon at this stage to enhance the chicken flavor. Bring the broth to a simmer and let it cook gently for at least 30 minutes. You can also add other ingredients, such as potatoes or tomatoes, at this stage to infuse their flavors into the broth.

Enhancing the Broth

To take your broth to the next level, consider adding fresh herbs like cilantro or parsley during the last few minutes of simmering. You can also experiment with different spices and ingredients to adjust the flavor to your liking. For a spicier kick, add a whole habanero pepper or Chili Molido. Remember to taste the broth as you go and adjust the seasoning as needed.

Finalizing the Broth

Once your broth has simmered for a sufficient amount of time and all the flavors have melded beautifully, it's time to strain it. Remove the chicken pieces and any other solid ingredients. You can use a fine-mesh strainer to ensure a clear broth. Discard any solids, or set aside the chicken pieces to be added back into the broth later. At this point, you can also skim off any excess fat that has risen to the surface.

Your broth is now ready to be used as the base for your Belizean Black Dinner! Remember, this is just the first step, and you'll be adding more ingredients and flavors to create a complete meal.

Making the pork balls

To make the pork balls for Belizean Black Dinner, you will need the following ingredients:

• 2 lbs of ground pork (lean)
• 6 boiled eggs (separated)
• 2 heads of garlic, chopped fine
• Salt and pepper to taste
• 2 raw eggs
• Black recado dissolved in water

Start by browning the pork with garlic, salt, and pepper to taste. Add black recado and cook for about 20 minutes. Remove the mixture from the heat and allow it to cool, then add the chopped egg whites. To hold the mixture together, mix in the two raw eggs. Divide the pork mixture into 3 equal portions and form them into balls.

For option 1, flatten each portion in the palm of your hand and add 2 boiled egg yolks, then fold over the meat to close the ball. Set aside.

For option 2, put a piece of cheesecloth in a bowl and place some of the meat mixtures on top. Add 1 or 2 of the hard-boiled eggs and continue to layer the meat mixture and boiled eggs until you've used them all up. Your objective is to make a ball with the meat and eggs. Tie the cheesecloth together tightly into a ball and set it aside.

Adding the recado

The black recado is what gives the Belizean Black Dinner its distinctive colour and flavour. It is typically added to the dish after the chicken has been cooked.

To prepare the recado, dissolve the black recado paste in water. The amount of water used varies, but it should be enough to dissolve the recado and create a broth. Some recipes call for 1 cup of water, while others suggest using enough water to submerge the chicken.

Once the recado is dissolved, add it to the pot with the chicken. If you are making the stuffed chicken variation, you can also add the recado to the meat mixture before stuffing the chicken. This will add extra colour and flavour to the dish.

For the soup variation, bring the dissolved recado to a boil before adding the chicken or pork balls. This will ensure that the meat is cooked through and absorbs the flavour of the recado.

Some recipes suggest using both black and red recado for added colour and flavour. You can also adjust the amount of recado used to suit your taste preferences. If you want a spicier soup, add more recado or experiment with different spices and herbs, such as Chili Molido.

The recado can be purchased online or in the spice section of Mexican grocers. However, you can also make your own by roasting local chilli peppers until they are black and then grinding them into a paste. This will give your Belizean Black Dinner a more authentic flavour.

Serving suggestions

Belizean Black Dinner, also known as Chimole or Black Dinna, is a full-flavoured meal that is often served on special occasions. It is a popular dish in Belize, especially on Sundays, and is enjoyed communally, bringing family and friends together.

The soup is typically served with warm corn tortillas and a cold glass of Coke. Some cooks also serve it with white rice. For a spicier flavour, you can add some pepper sauce.

The boiled eggs that are cooked with the soup can be served in a few different ways. Some cooks add the hard-boiled eggs directly into the soup, while others serve them as a side dish with the tortillas. Some chop up the eggs before adding them to the soup, and others garnish the soup with the reserved egg whites.

If you want to make the soup thicker, you can add a little cornstarch or maseca (corn flour).

Frequently asked questions