Hot and Spicy Belizean Panades

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: regular flour

Whole wheat flour adds fiber, while regular flour is often cheaper.

Prepare the onion sauce by combining chopped onion, habanero peppers, water, white vinegar, and salt in a saucepan and simmer until onions are soft.

In a mixing bowl, combine corn flour, warm water, recado, and salt to form a dough.

For the fish filling, mix drained tuna, chopped onions, bell pepper, habanero, cooking oil, complete seasoning, garlic powder, onion powder, thyme, black pepper, lemon/lime juice, and Worcestershire sauce in a bowl.

Knead the dough until smooth and pliable, then divide into small balls and flatten each into a disc.

Place a spoonful of the fish filling in the center of each disc and fold over to seal the edges.

Heat oil in a deep skillet over medium heat and fry the panades until golden brown, about 3-4 minutes per side.

Remove the panades and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens