Appetizers
Panades
Ingredients
- - 400g (3 cups) masa harina (corn dough flour)
- - 1/2 tsp salt
- - 350-400ml (1 1/2-1 2/3 cups) warm water
- - 300g (2 cups) cooked, flaked white fish, or refried beans
- - 1 small onion, finely diced
- - 1 tbsp lime juice
- - 500ml (2 cups) vegetable oil, for frying
- - 150g (1 1/2 cups) pickled cabbage (as in Garnaches, BLZ-005)
Method
- Mix the masa harina with salt and warm water until a smooth, soft dough forms that doesn't stick to your hands. Cover and rest for 10 minutes.
- Combine the flaked fish (or beans) with the diced onion and lime juice to make the filling.
- Divide the dough into 16 balls. Press each ball between two sheets of plastic into a thin round about 10cm (4 inches) across.
- Place a spoonful of filling on one half of each round, fold over to form a crescent, and press the edges firmly to seal.
- Heat the oil to 180C (350F) in a deep pan. Fry the panades in batches for 2-3 minutes per side until golden and crisp.
- Drain on paper towels and top each with a spoonful of pickled cabbage before serving warm.
Introduction: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found on garnaches.
Cultural Background: Panades are small, crescent-shaped corn dough pockets, deep fried and traditionally filled with flaked fish or beans, then topped with the same pickled cabbage found on garnaches. A favourite at Belizean markets and school gates alike, they show the strong Mestizo influence on the country’s northern and western food traditions.
Tips: Seal the edges very firmly, as masa dough can crack open in hot oil if the seam is weak. Keep shaped panades covered with a damp cloth while you work, as masa dough dries out quickly.
Variations: A vegetarian version fills the panades with refried beans instead of fish. Add a pinch of ground annatto to the dough for a deeper golden colour, common in some northern villages.
Storage: Refrigerate cooked panades in an airtight container for up to 2 days.
Reheating: Reheat in a 190C (375F) oven for 8-10 minutes until hot and crisp again.
Nutrition: Approx. 160 kcal, 6g protein, 8g fat, 17g carbohydrate per piece
FAQs:
Q: Can I use canned tuna for the filling? A: Yes, well-drained canned tuna is a common convenient substitute for fresh flaked fish. Q: My dough keeps cracking when I fold it, what went wrong? A: The dough is likely too dry; work in a little more warm water, a tablespoon at a time, until pliable.
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