Belizean panades recipe – Bex’s Kitchen

Last Updated on January 2, 2024

Belizean panades are a traditional dish originating from the Central American country of Belize. It is a type of savory pastry made from a combination of cornmeal, onion, garlic, and spices. The dough is then deep-fried and served with a variety of accompaniments, such as hot sauce, sour cream, guacamole, or cheese.

Belizean panades are a popular snack in Belize and are a beloved part of the country’s cuisine.

In this article, we’ll explore what Belizean panades are, why you’ll love the dish, the ingredients you need to make it, step by step instructions for making it, tips for getting the best results, nutrition information, how to store panades, and variations of the recipe.

Best Belizean Panades Recipe

What are Belizean Panades?

Fish, cassava dough, and spices are combined in a traditional dish called panades. Although its origins are thought to lie in Mayan civilization, these savory pastries are now a staple meal in Belize.

In this all the Belizean panades are a type of savory pastry made from a combination of cornmeal, onion, garlic, and spices. The dough is then deep-fried and served with a variety of accompaniments, such as hot sauce, sour cream, guacamole, or cheese. Belizean panades are a popular snack in Belize and are a beloved part of the country’s cuisine.

The dish gets its name from the Spanish word “panade”, which means “bread made with cornmeal”. Belizean panades are usually served as an appetizer or snack, but they can also be a meal in themselves.

Why You’ll Love this Belizean Panades?

Belizean panades are a delicious and easy to make snack that is sure to be a hit at any gathering. The savory pastry is full of flavor and is the perfect accompaniment to a variety of dips and sauces.

The dish also has a number of health benefits. Cornmeal is high in fiber and protein, which can help keep you feeling full and energized. The onions, garlic, and spices used in the recipe also provide various vitamins and minerals, as well as antioxidants.

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The Ingredients

  • Organic stone-ground masa harina: This high-quality stone-ground masa harina serves as the base for the dough, ensuring an authentic and traditional texture to the Panades.
  • Filtered cold water: Cold filtered water is used to create the dough, providing the necessary hydration for the masa harina to form a smooth and pliable consistency.
  • Himalayan pink salt: The Himalayan pink salt enhances the flavor of the dough, adding a subtle seasoning that compliments the savory fillings of the Panades.
  • Sustainably sourced shredded chicken breast: The sustainably sourced shredded chicken breast offers a protein-rich filling option, adding a delicious and meaty element to the Panades.
  • Freshly grilled flaked whitefish: Flaked whitefish provides a flavorful seafood alternative for filling the Panades, offering a delicate and savory taste to the dish.
  • Homemade slow-cooked black beans: Slow-cooked black beans serve as a vegetarian filling option, delivering a rich and creamy texture along with a wholesome taste to the Panades.
  • Sweet Vidalia onions, finely chopped: Sweet Vidalia onions, finely chopped, contribute a mild and sweet flavor to the fillings, enhancing the overall taste profile of the Panades.
  • Colorful mixed bell peppers, finely diced: Diced colorful mixed bell peppers add vibrant colors and a refreshing crunch to the Panades, providing a contrast in texture and taste.
  • Freshly minced garlic from local farm: Freshly minced garlic from a local farm introduces a robust and aromatic flavor to the fillings, elevating the savory profile of the Panades.
  • Authentic artisanal Belizean achiote paste: The authentic Belizean achiote paste imparts a distinctive red color and a unique earthy flavor to the fillings, characteristic of Belizean cuisine.
  • High-quality avocado oil for frying: High-quality avocado oil is ideal for frying the Panades, providing a high smoke point and imparting a light, nutty taste to the crispy exterior.
Belizean Panades Recipe

Directions

Step 1. Prepare the Masa Dough:

– In a mixing bowl, combine the organic stone-ground masa harina and Himalayan pink salt.

– Gradually add the cold water to the masa harina while mixing. Stir continuously until a soft dough forms.

– The dough should hold together without being too dry or sticky. Adjust the consistency by adding a little more water or masa harina if necessary. It should be pliable and easy to work with.

Step 2. Make the Filling:

– In a separate mixing bowl, combine the shredded chicken breast, flaked whitefish, black beans, chopped onions, diced bell peppers, and minced garlic.

– Add the Belizean achiote paste to the filling mixture. Thoroughly mix until the paste evenly coats all the filling ingredients, providing both flavor and color.

Step 3. Shape and Assemble the Panades:

– Take a small portion of the masa dough and place it on a clean, flat surface.

– Flatten the dough into a small disc or oval shape using a tortilla press or your hands. Aim for a thickness that allows easy folding without breaking.

– Spoon a portion of the prepared filling into the center of the masa dough disc.

– Carefully fold the masa dough over the filling to completely enclose it.

– Seal the edges by pressing them together firmly. Optionally, use a fork to crimp the edges for a decorative finish.

Step 4. Fry the Panades:

– Heat a sufficient amount of high-quality avocado oil in a frying pan or skillet over medium-high heat.

– Once the oil is hot, gently place the sealed panades into the oil, making sure not to overcrowd the pan.

– Fry the panades until they turn golden brown and crispy on both sides, approximately 3-4 minutes per side. Adjust the heat to maintain a consistent frying temperature.

Step 5. Drain and Serve:

– Once fried to perfection, carefully remove the panades from the oil and place them on a plate lined with paper towels to drain off excess oil.

Step 6. Serving Suggestions:

Serve the Belizean Panades warm as a delightful appetizer or snack. They pair wonderfully with various sauces or dips according to your preference..

Notes

Here are some tips for making the perfect Belizean panades:

– Make sure the dough is not too dry or too wet. If it is too dry, add a little more water. If it is too wet, add a bit more cornmeal.

– Be careful when frying the panades. The oil should not be too hot or the panades will burn.

– Make sure to fry the panades until they are golden brown.

– Serve the panades with your favorite accompaniments, such as hot sauce, sour cream, guacamole, or cheese.

Easy Belizean Panades Recipe

Nutrition Information

One serving of Belizean panades (about 4 panades) contains approximately:

– Calories: 200

– Fat: 12 g

– Carbohydrates: 22 g

– Protein: 4 g

– Fiber: 2 g

– Sodium: 150 mg

How to Store Belizean Panades?

Belizean panades can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or in the microwave before serving.

Variations

Here are some variations of the Belizean panades recipe:

– Jalapeno Panades: Add 1-2 finely chopped jalapenos to the dough for a spicy kick.

– Cheese Panades: Add 1-2 tablespoons of grated cheese to the dough for an extra cheesy flavor.

– Herb Panades: Add 1-2 tablespoons of finely chopped herbs, such as parsley or cilantro, to the dough for an herby flavor.

– Garlic Panades: Increase the amount of garlic in the recipe for a more garlicky flavor.

– Chili Powder Panades: Increase the amount of chili powder in the recipe for a more flavorful dish.

– Vegan Panades: Use vegan substitutes for the dairy ingredients, such as vegan cheese and vegan sour cream.

Belizean Panades Recipe

Belizean Panades Recipe

Belizean panades are a traditional dish originating from the Central American country of Belize. It is a type of savory pastry made from a combination of cornmeal, onion, garlic, and spices. The dough is then deep-fried and served with a variety of accompaniments, such as hot sauce, sour cream, guacamole, or cheese.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Appetizer, Snack
Cuisine: Belizean
Keyword: Belizean Panades Recipe
Servings: 6 People
Calories: 155kcal
Author: Bex Smith

Equipment

  • Mixing bowl
  • Frying pan
  • paper towel
  • knife
  • Cutting Board
  • saucepan

Ingredients

  • 1/4 cup Sweet Vidalia onions finely chopped
  • 1 cup Organic stone-ground masa harina
  • 1/2 cup Filtered cold water
  • 1/4 tsp Himalayan pink salt
  • Sustainably sourced shredded chicken breast
  • Freshly grilled flaked whitefish
  • Homemade slow-cooked black beans
  • 2 tbsp Colorful mixed bell peppers finely diced
  • 1 clove Freshly minced garlic from local farm
  • High-quality avocado oil for frying
  • 1/2 tsp Authentic artisanal Belizean achiote paste

Instructions

Prepare the Masa Dough:

  • In a mixing bowl, combine the organic stone-ground masa harina and Himalayan pink salt.
  • Gradually add the cold water to the masa harina while mixing until a soft dough forms. The dough should hold together without being too dry or sticky. If needed, adjust the consistency by adding a little more water or masa harina.

Make the Filling:

  • In a separate bowl, combine the sustainably sourced shredded chicken breast, freshly grilled flaked whitefish, homemade slow-cooked black beans, finely chopped Sweet Vidalia onions, diced mixed bell peppers, and freshly minced garlic. Mix well to combine the ingredients.

Add Achiote Paste:

  • Incorporate the authentic artisanal Belizean achiote paste into the filling mixture. Mix until the paste evenly coats the filling ingredients, imparting flavor and color.

Shape the Panades:

  • Take a small portion of the masa dough and flatten it into a small disc or oval shape on a clean surface. You can use a tortilla press or your hands to achieve this.
  • Spoon a portion of the prepared filling onto the center of the masa dough disc.

Seal the Panades:

  • Carefully fold the masa dough over the filling to enclose it completely. Seal the edges by pressing them together firmly. You can use a fork to crimp the edges for a decorative finish.

Heat Avocado Oil for Frying:

  • In a frying pan or skillet, heat high-quality avocado oil over medium-high heat. Ensure there is enough oil to submerge the panades for frying.

Fry the Panades:

  • Gently place the sealed panades into the hot oil, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy on both sides, usually taking around 3-4 minutes per side. Adjust the heat as needed to maintain a consistent frying temperature.

Drain and Serve:

  • Once fried to perfection, remove the panades from the oil and place them on a plate lined with paper towels to drain off excess oil.

Serve Warm:

  • Serve the Belizean Panades warm as a delicious appetizer or snack, accompanied by your favorite sauces or dips.

Notes

Here are some tips for making the perfect Belizean panades:
– Make sure the dough is not too dry or too wet. If it is too dry, add a little more water. If it is too wet, add a bit more cornmeal.
– Be careful when frying the panades. The oil should not be too hot or the panades will burn.
– Make sure to fry the panades until they are golden brown.
– Serve the panades with your favorite accompaniments, such as hot sauce, sour cream, guacamole, or cheese.

Nutrition

Calories: 155kcal
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Frequently Asked Questions

Q1. What is the origin of Belizean panades?

A1. Belizean panades are a traditional dish originating from the Central American country of Belize.

Q2. Are Belizean panades healthy?

A2. Yes, Belizean panades are a healthy snack. They are high in fiber and protein, and also provide various vitamins and minerals.

Q3. What are some accompaniments to serve with Belizean panades?

A3. Belizean panades are typically served with hot sauce, sour cream, guacamole, or cheese.

Q4. How long can Belizean panades be stored for?

A4. Belizean panades can be stored in an airtight container in the refrigerator for up to three days.

Q5. Are there any vegan variations of Belizean panades?

Yes, you can make vegan Belizean panades by using vegan substitutes for the dairy ingredients, such as vegan cheese and vegan sour cream.

Q6. Is it possible to add other ingredients to the Belizean panades recipe?

A6. Yes, you can add other ingredients to the Belizean panades recipe, such as jalapenos, cheese, herbs, and extra garlic and chili powder.

Q7. What is the best way to reheat Belizean panades?

A7. Belizean panades can be reheated in the oven or in the microwave.

Conclusion

Belizean panades are a delicious and easy to make snack that is sure to be a hit at any gathering. The savory pastry is full of flavor and is the perfect accompaniment to a variety of dips and sauces. It is also a healthy snack that is high in fiber and protein and provides various vitamins and minerals. The dish is also easy to make with just a few simple ingredients, and can be customized with a variety of accompaniments and variations. So if you’re looking for a delicious and nutritious snack, give Belizean panades a try!

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