BLACK DINNA
‘Black Dinna’ as Belizean call it or Relleno Negro as known in the Hispanic communities, is a full-rounded meal prepared on special occasions such as Christmas, birthday parties, anniversaries and even weddings. Relleno Negro is a quint-essential meal of the Mestizo community using a black paste giving it its distinctive color. While preparing it can be taxing, the end results of your labor will delight the palates of your family members. Here is a step by step guide into making this hearty Belizean meal.
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PLEASE NOTE:- There are two options in preparing this meal.
WHAT YOU NEED:
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3 to 4 pounds whole chicken
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2 pounds ground beef or pork
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8 eggs – hard boiled (peel and set aside)
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2 raw eggs
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1 square Black Recado (6 ounces)
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2-3 Apasote Leaves (crumbled)
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2 teaspoon oregano leaves
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2 fresh tomatoes – sliced
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A bunch of cilantro - chopped
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1 teaspoon salt
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½ teaspoon Black pepper
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1 medium onion (sliced)
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2-3 plugs garlic (crushed)
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String and needle to sew up the opening of the chicken (option 1)
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Cheese Cloth and string (option 2)
DIRECTIONS:
OPTION 1 - WHAT TO DO:
*Clean and season chicken (set aside)
*Cut up the onions and crush the garlic
*Heat frying pan and add 1 tsp. oil
*Season ground meat (steak or pork) with onions, garlic, oregano, apasote leaves, salt, black pepper and a small amount of the black recado seasoning which has been soften in a small amount of water.
*Place meat mixture in frying pan and fry until well done. Turning frequently.
*Remove from heat and add raw eggs. Mix well.
*Stuff seasoned chicken with the cooked ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Then, with the string and needle, sew up the opening of the chicken.
*Dissolve the black recado in 1 cup of water. Add to the chicken and water. This gives the color and flavorings.
*Boil the stuffed whole chicken in enough water so that it is covered
*Turn chicken frequently so that it will cook properly
*Serve the soup with corn tortillas or white rice
Add some Aunt Sadie’s Pepper Sauce for those who want a more spicier flavor.
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OPTION 2 - WHAT TO DO:
*Clean and cut the chicken into pieces. Season and set aside
*Cut up the onions and crush the garlic
*Heat the frying pan and add 1 teaspoon oil
*Season ground meat or pork with onions, garlic, oregano, apasote leaves, salt, black pepper and a small amount of the black recado seasoning which has been soften in a small amount of water.
*Place meat mixture in frying pan and sauté/fry until well done. Turning frequently.
*Remove from heat and put in a bowl. Add the raw eggs and mix well together.
*Put a piece of cheese cloth in another bowl and place some of the meat mixture on top. Add 1 or 2 of the hard boiled eggs and continue to layer/add the meat mixture and boiled eggs until all have been use. Your objective is to make a ball with the meat and eggs. Tie the cheese cloth together “tightly” into a ball and set aside.
*Put the cut seasoned chicken into a pot with enough water to completely cover the pieces.
*Add some garlic, onions, salt, black pepper, oregano, cilantro leaves, tomatoes and the apasote leaves.
*Take the rest of the black recado and soften (dissolve) in 1 cup of water and add to the pot. This adds the color and flavorings.
*Add the cheese cloth that has the meat and eggs to the pot as well.
*Boil the chicken and meat in enough water so that it is completely covered
*Serve the soup with corn tortillas or white rice
*Optional: Add some Aunt Sadie’s Pepper Sauce for those who want a more spicier flavor.