Our Belizean Sampler, consisting of three typical Belizean snack foods: 1 salbute,
1 garnacha , 2 panades, along with a fresh green salad, is a favorite choice from our lunch menu.
Salbutes are made from a corn meal base filled with chicken and salsa, topped with sour cream; Next up is a Garnacha, made from a flat corn tortilla topped with beans and cabbage with lime dressing; Panades (Belizean empanadas) are filled with your choice of beans, fish or chicken, topped with onions and red cabbage.
Your Belizean Sampler is accompanied by Marie Sharp’s famous hot sauce and our own homemade habanero mixed with pickled onions.
NOTE: We use only cold pressed coconut or extra virgin olive oil when preparing fried food dishes.
How to make Belizean-style Salbutes
2 1/4 cups masa harina
4 tablespoons,flour, all purpose
1/2 teaspoon salt
1 1/2 cups warm water
Cold pressed coconut oil (for frying)
Mix the first four ingredients until they are well blended.
Divide the dough into 12 equal size balls and pat them lightly into a round tortilla shape – you can pat them out between two pieces of waxed paper. They should be smaller and thicker than regular tortillas, about 1/8″ thick and 2 1/2 ” in diameter. In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook. Remove each one as it inflates and drain well on paper towels. Add toppings and eat immediately.
Toppings – below are the toppings we use at duPlooy’s, however,
you can be as creative as you like with these items.
1 cup shredded cooked chicken (in Belize we say pick chicken)
1 tablespoon lime juice
1 onion, diced
2 tomatoes sliced
1 avocado sliced (in season)
Come and taste!