Belizean Fu Fu Mashed Plantain Recipes

BELIZEAN FU-FU (MASHED PLANTAIN)

Steps:

• Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
• Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
• Drain water and mash in pot with a potato masher.
• Add butter and salt as to taste.

BELIZEAN BAKED RICE PUDDING

Steps:

• Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).
• Preheat oven to 350 degrees.
• Drain hot rice and place in bowl. While stirring, add all other ingredients. Continue stirring until butter is melted and all ingredients are incorporated.
• Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.
• Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean. (NOTE: the recipe did not include cooking time. I based this time on reviews by people who tried it).

BELIZEAN BREAD PUDDING

Steps:

• In a small bowl, combine sugar, nutmeg and cinnamon.
• Tear bread into pieces and place in large bowl.
• Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
• Add sugar mixture and mix well with hands. Stir raisins into mixture.
• Preheat oven to 250 degrees.
• Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
• NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.

BELIZEAN STEAMED FISH

Steps:

• Preheat oven to 400 degrees.
• Rinse and dry fish, then drench with juice of limes.
• Drain and season with salt and pepper.
• Place 1 layer of fish in a shallow pan.
• Cover with green pepper and onion, then sprinkle with curry powder.
• Drizzle with coconut oil or melted butter.
• Squeeze remaining lime juice on fish.
• Cover tightly with lid or foil and bake for 10 minutes, then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe, but I've often heard 10 minutes per inch of thickness).

MASHED PLANTAIN

Steps:

• Peel the plantains and cook them in salted water until they become soft inside.
• Leave for a few minutes in a colander to lose excess water.
• Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
• If it has to be reheated, do it in a double boiler.

YEN TOU FU

Steps:

• The amount of Tofu needed for this recipe is
• Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's.
• cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute.
• Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside.
• Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed.
• Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish.
• Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish.
• Serve cold.
• Can be refrigerated several days.
• Serves 4 without other dishes Serves 8 with other dishes.

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.