Making Belizean Panades | My Mom's Book Is Live

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.

Add corn masa to a mixing bowl.

Mix in all-purpose flour, a little bit of baking powder, and powdered ricado.

Add salt and black pepper to the masa mixture.

Roll the masa mixture into balls, about the size of a large meatball.

Prepare the filling by mixing canned tuna, diced onion, cilantro, salt, and black pepper in a bowl.

Add Sano peppers to the filling mixture.

Take a masa ball, flatten it into a disc, and place a spoonful of the filling in the center.

Fold the masa over the filling to create a half-moon shape and seal the edges.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Fry the panades in batches 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