Entree: Belize – Boil Up

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) salted pig tail pieces, rinsed
- 1 lb (454 g) salted cod (saltfish), soaked 12–24 hours and drained
- 1 lb (454 g) cassava (yuca), peeled and cut into 1–2 in (2–5 cm) pieces
- 1 lb (454 g) white yam, peeled and cut into chunks
- 2 green plantains, about 1 lb (450 g), peeled and cut into 1 in (2.5 cm) slices
- 2 ears sweet corn, halved
- 8 oz (225 g) pumpkin or butternut squash, peeled and chunked
- 1 medium onion, quartered (for cooking) or chopped for sauce, approx. 6 oz (170 g)
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 4 scallions, chopped
- 4 sprigs fresh thyme
- 1 scotch bonnet pepper (whole, optional)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 1 1/2 cups (190 g) all-purpose flour (for dumplings)
- 1/2 tsp (3 g) salt (for dumplings)
- ~1/2 cup (120 ml) water (for dumpling dough), more as needed
- Salt and freshly ground black pepper, to taste (use sparingly due to salted proteins)
- Fresh cilantro or culantro, chopped (for garnish)

Instructions

1. If using salted cod, soak it in several changes of cold water for 12–24 hours to remove excess salt; drain. Rinse pig tail pieces well. Place pig tail in a large pot, cover with water, bring to a simmer and skim impurities for 10 minutes.
2. Add cassava, yam, plantain, corn, pumpkin, thyme, whole scotch bonnet (keep whole to control heat), scallions, and the soaked drained saltfish to the pot. Add additional water to just cover the ingredients, bring to a gentle boil, then reduce heat and simmer until root provisions are tender, about 30–40 minutes.
3. While the pot simmers, make dumplings by mixing 1 1/2 cups flour and 1/2 tsp salt; add about 1/2 cup water gradually, kneading to a firm dough. Pinch off small walnut-sized pieces and roll into smooth dumplings.
4. About 15 minutes before the provisions are done, add the dumplings to the simmering pot so they cook through (they will puff and become tender).
5. Meanwhile make the tomato-onion gravy: heat 1/4 cup vegetable oil in a skillet, sauté chopped onion and garlic until soft, add chopped tomatoes and 2 tbsp tomato paste, simmer 5–8 minutes until saucy; season lightly with pepper (be cautious with salt).
6. To serve, ladle portions of pig tail, saltfish, provisions and dumplings into bowls and spoon the hot tomato-onion gravy over each serving. Garnish with chopped cilantro or culantro.