BELIZE COOKING w/ Ms. Daisy Nunez - Coconut Mango Crisp

05/22/2011

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Hope you enjoy this dish.  It's made with tropical Caribbean island ingredients.
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COCONUT MANGO CRISP
4 large mangos, peeled and sliced
1/2 c. butter or margarine
1/3 c. brown sugar
1/2 c. oats
1/2 c. grated coconut (or shredded coconut)
1/4 c. coconut milk
1/2 c. white sugar
1 egg
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 c. flour

Place mango slices in a buttered baking dish.  Sprinkle with white sugar and cinnamon.  Cream brown sugar and butter.  Add egg, vanilla, coconut milk and coconut.  Stir in flour and oats.  Spread batter over mangos.  Bake at 375 degrees for 55 minutes or until golden brown.  Serves 4 to 6.
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BELIZE COOKING w/ Ms DAISY NUNEZ - STEWED CHICKEN / RICE & BEANS

05/19/2011

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STEWED CHICKEN
1 Chicken
3 Tbsp. oil
3 Garlic Cloves
Pinch of Cumin
Recado to taste
Salt & Pepper
1 small sweet green pepper
1 tomato
1 small onion

Cut the chicken into pieces and season with salt, pepper, garlic, cumin, and recado.  Let chicken season for half hour.  Fry the chicken pieces in very hot oil until slightly brown.  Add the liquid from the seasoning, sweet pepper, tomato, and onion.  Cover and cook over a low flame until tender.  Serves 4 to 6.

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RICE & BEANS w/ COCONUT MILK
1 cup red kidney or black beans
5 cups water
2 Tbsp. onion, chopped
1 garlic clove
Salt & pepper
Pinch of thyme
2 cups rice
1 can coconut milk

Cook beans in pressure cooker until tender (dont' add salt until beans are cooked).  Saute chopped onion and add to the beans with salt, pepper and a pinch of thyme.  Add the washed rice and coconut milk to the beans.  Cook over low fire, stirring gently from time to time, until rice is cooked.  Serve with stewed chicken or your favorite meat, fish or poultry dish.  Serves 4.

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