Belizean Black Soup: A Traditional Recipe Guide

Belizean Black Soup, also known as Black Relleno, Chimole, or Black Dinna, is a savoury black soup that is a popular Belizean dish. 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 chilli peppers. The soup is enjoyed by Belizeans throughout the year, especially during the festive season. It is a meat lover's dream, with chicken and ground pork being the stars of the dish. The process of making the soup involves browning the meat, adding vegetables, and then thickening the soup with cornflour or flour. The soup is best served hot with boiled eggs and corn tortillas on the side.

Sourcing ingredients

Belizean Black Soup, also known as Black Dinna, Chimole, or Black Relleno, is a tasty, meat-filled dish that is a favourite in Belize. The soup's standout feature is its black colour, which comes from the use of black recado, a spice made from local chilli peppers that are roasted until black.

Black Recado

This is the key ingredient that gives the soup its distinctive colour and name. Black recado is a spice made from roasted local chilli peppers. You will need 1/4 cup or up to 5 tablespoons of black recado.

Chicken

You will need one whole chicken, cut into parts or serving sizes. This should be around 4 pounds.

Ground Pork

For the pork balls, you will need 1 pound of ground pork steak.

Eggs

Hard-boil 6 eggs. The whole yolks are added to the pork mixture, and the whites are diced and used as garnish.

Vegetables

You will need 1 medium raw onion, diced or sliced; 2-4 diced tomatoes; 3-4 garlic cloves, mashed; 2 tablespoons of chopped cilantro; 1/2 teaspoon of cumin leaves; and 1 diced green pepper (optional).

Seasoning

In addition to salt and pepper, you will need 2 teaspoons of allspice and 2 tablespoons of chicken bouillon (such as Malher).

Other

You will also need cooking oil, corn tortillas, and cornstarch (optional, if you prefer a thicker soup).

Preparing the chicken

To prepare the chicken, you will need to cut it into parts or pieces. You can use a whole chicken, or for a healthier option, opt for skinless and boneless chicken breast halves. Season the chicken with salt and pepper, or seasoned salt. You can also leave the skin on half of the chicken for some extra flavour.

Heat a small amount of cooking oil in a large pot or pan over medium heat. Add the chicken to the hot oil and brown the pieces in batches to ensure even cooking. Once the chicken is browned, add enough water to cover it.

At this point, you can add the rest of the ingredients, such as onions, garlic, potatoes, and chicken bouillon. You can also include vegetables like carrots, cabbage, and bell peppers for extra flavour and nutrition. Simmer the chicken mixture for about 30 minutes, or until the chicken is cooked through.

Once the chicken is cooked, you can add the remaining ingredients, such as dissolved black recado, a black spice paste that gives the soup its distinctive colour and flavour. You can also add diced tomatoes, cilantro, and more water if needed. Adjust the seasoning with salt and pepper to taste.

The chicken is now ready to be served as part of the delicious Belizean Black Soup.

Making the soup base

Belizean Black Soup, also known as Black Relleno, Chimole or Black Dinna, is a tasty and hearty soup that is a favourite in Belize. The soup gets its distinctive black colour from the use of black recado, a spice paste made from a blend of ancho chillies, garlic, allspice and other spices.

To make the soup base, you will need to prepare and combine the following ingredients:

• Chicken: Start by seasoning a whole chicken, cut into parts, with salt and pepper. You can also use chicken breasts or thighs if you prefer. Brown the chicken in a hot pot with a small amount of cooking oil. You can use olive oil or vegetable oil for this step.
• Vegetables: While the chicken is browning, chop and prepare your vegetables. You will need 3-4 cloves of garlic, mashed or minced; 2-3 tomatoes, chopped; 1 sweet pepper, diced; 1 onion, sliced or diced; and 6 epazote or apazote leaves, crumbled.
• Broth: Once the chicken is browned, add enough water to the pot to completely cover the chicken. You can also use chicken broth for a more intense flavour. Bring the water to a boil and then reduce the heat to a simmer.
• Spices: Add the chopped vegetables and spices to the pot, including the garlic, tomatoes, sweet pepper, onion, and epazote or apazote leaves. You can also add additional spices like cumin, oregano, and black pepper to taste. Stir everything together and let it simmer for about 30 minutes.

At this point, you will have a delicious chicken soup base that is seasoned and flavourful. Now, it's time to add the unique ingredient that gives Belizean Black Soup its signature colour and flavour – the black recado.

Adding the vegetables

Now it's time to add the vegetables to your Belizean Black Relleno Soup. For this recipe, you will need two diced tomatoes, one sweet pepper, and half an onion (sliced). You can also add three small red potatoes or one large white potato, and one diced green pepper (this is optional).

Chop up your vegetables into bite-sized pieces. You want them to be small enough to fit on a spoon, but not so small that they dissolve into the soup. Once your chicken and pork mixture is cooked, add your vegetables to the pot. You may need to add a little more water at this stage to ensure everything is covered.

Simmer the soup for around 30 minutes, or until the vegetables are soft. You can also add the diced tomatoes and cilantro at this stage, as well as the boiled eggs (some recipes call for the eggs to be added at the end, as a garnish).

If you want to add a little extra spice to your soup, you can include a whole habanero pepper at this stage. Alternatively, you can add a little cornstarch if you prefer a thicker soup.

Serving suggestions

Belizean Black Soup, also known as Black Relleno, Chimole, or Black Dinna, is a hearty and savoury dish. It is a festival for the palate and soul and a meat-lover's dream. The soup is traditionally served with boiled eggs and corn tortillas. Some cooks like to add the eggs directly to the soup, while others prefer to serve them as a side. You can also chop up the eggs and add them to the soup, or stuff them inside the chicken.

To make the soup thicker, you can add a little cornstarch or corn flour. For a spicier soup, add a whole habanero pepper.

This soup is often served on New Year's Eve or New Year's Day in Belize, but it is enjoyed throughout the year. It is a dish with roots in Mayan and Mestizo cultures but is now considered pan-Belizean, consumed by most members of the population.

Frequently asked questions