Entree: Belize – Central Culinary Region – Boil Up (Hearty Belizean one-pot of boiled salted meat with starchy provisions and flour dumplings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) salted beef, soaked overnight in cold water and drained
- 8 oz (225 g) salt pork or smoked pork, cut into 1–2 inch pieces
- 8 cups (1.9 L) cold water (or enough to cover meats and provisions)
- 1 lb (454 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 lb (454 g) sweet potatoes (yams), peeled and cut into 1–2 inch chunks
- 2 green plantains (about 12 oz / 340 g), peeled and cut into 1-inch pieces
- 2 ears corn (about 10 oz / 280 g), each cut in half
- 1 medium onion (about 5 oz / 140 g), chopped
- 3 cloves garlic (about 9 g), minced
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 4 scallions (about 40 g), chopped (reserve some for garnish)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) freshly ground black pepper
- Fresh cilantro, chopped, for garnish (about 2 tbsp / 8 g)
- For flour dumplings:
  - 1 cup (125 g) all-purpose flour
  - 1 tsp (5 ml) baking powder
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) vegetable oil
  - 1/3 to 1/2 cup (80–120 ml) water, enough to form a firm dough

Instructions

1. If using salted beef, soak the meat in several changes of cold water overnight to remove excess salt; drain and rinse before cooking. Place the soaked salted beef and salt pork in a large pot and cover with 8 cups (1.9 L) cold water.
2. Bring to a boil over high heat, skimming any foam that rises. Reduce heat to a gentle simmer, cover partially, and simmer 40–50 minutes to begin tenderizing the meats.
3. Add the yuca, sweet potatoes, plantain pieces, and corn to the pot. Stir in the chopped onion, minced garlic, thyme, and pepper. Continue to simmer, covered, for 20–30 minutes until the provisions are nearly tender.
4. While provisions cook, make the flour dumplings: in a bowl combine the flour, baking powder, and salt. Stir in the tablespoon of oil and enough water to form a firm but pliable dough. Pinch off small golf-ball-sized pieces (you should have about 10–14 dumplings).
5. Drop the dumplings gently into the simmering pot, ensuring they are submerged. Continue to simmer 10–15 minutes more until dumplings are cooked through and vegetables are tender.
6. Taste the broth and adjust seasoning carefully—salt may not be needed if salted meat was used. Stir in the chopped scallions and a drizzle of the 2 tbsp (30 ml) vegetable oil for sheen.
7. Serve hot from the pot, ladling meats, provisions, dumplings, and broth into bowls; garnish with fresh cilantro and extra scallions.