Belizean Pannades

Belizean Pannades are a delightful traditional dish, cherished in the heart of Belize for their rich flavors and historical significance. Also known as Panades, these tasty treats are similar to empanadas, a popular Latin American dish. The cultural tapestry of Belize is mirrored in this dish through its use of local ingredients and its divide into unique variations.

The origin of Pannades can be traced back to the Maya civilization, which inhabited the region long before Belize became a melting pot of cultures. Traditionally, these are made with masa and stuffed with a variety of fillings, often including fish or beans. Originally a dish for the working class, Pannades have evolved, yet they remain as comforting as ever. Today, they are enjoyed by people from all walks of life.

Ingredients for Belizean Pannades

• Masa harina - 2 cups
• Water - 1 cup
• Salt - 1/2 teaspoon
• Annatto powder (optional, for color) - 1 teaspoon
• Refried beans - 1 cup
• Cabbage - 1/2 head
• Carrot - 1
• Vinegar - 2 tablespoons
• White onion - 1, diced
• Cilantro - a handful, chopped
• Scotch bonnet pepper - to taste, finely chopped
• Cooking oil - for frying

Preparation of Belizean Pannades

Step 1: Prepare the Dough

In a large mixing bowl, combine masa harina with salt and annatto powder. Gradually mix in water until the mixture forms a soft dough, similar in consistency to play dough. Knead the dough for about five minutes until it's smooth and pliable. Cover the dough with a damp cloth to prevent it from drying out.

Step 2: Prepare the Filling

In a skillet, heat cooking oil and sauté the white onion until soft. Add the refried beans to the skillet, stirring to heat through and allowing any excess moisture to evaporate. This will make the beans easier to work with when filling the Pannades.

Step 3: Prepare the Curtido

Cabbage, traditionally used in different Latin cuisines, pairs with carrot to create curtido, a tangy side salad. Thinly slice the cabbage and carrot. Place them in a bowl with vinegar, a pinch of salt, and the Scotch bonnet pepper. Toss everything together and let it marinate. This can sit at room temperature.

Cooking the Pannades

Step 4: Assemble the Pannades

Divide the masa dough into small balls, about the size of a golf ball. Flatten each ball into a disk, using the palm of your hands. Use a piece of plastic wrap or wax paper to prevent the dough from sticking, pressing them into thin circles.

Place a small amount of the bean mixture in the center of each disk. Fold the disk over the filling to create a semi-circle, pressing the edges together firmly to seal.

Step 5: Cooking the Pannades

In a frying pan, heat about 1/2 inch of cooking oil over medium-high heat. Once the oil is hot, gently place the Pannades in the oil. Fry them a few at a time, being careful not to overcrowd the pan. Fry each side for about 3 minutes or until they are golden brown and crispy. Remove them using a slotted spoon, allowing excess oil to drain on a paper towel.

Enjoying Belizean Pannades

Belizean Pannades are best enjoyed hot, straight from the frying pan. Serve them on a platter with the curtido on the side. The tangy crunch of the curtido complements the crispy, savory Pannades perfectly. It's common in Belize to top them off with a generous blend of cilantro, a sprinkle of fresh lime juice, or your choice of hot sauce for an extra layer of flavor.

The versatility of Pannades makes them ideal as a snack, an appetizer, or even a main meal. Pair them with a refreshing beverage like a local Belikin beer or icy cold coconut water for a complete Belizean experience. As you indulge in these delicious Belizean Pannades, you'll find yourself transported to the vibrant streets of Belize, where food is love, and every meal is a celebration.

Set your cooking timer and enjoy this culinary journey from the comfort of your kitchen.