BellCamp Distributor, Inc.
Roast Pork
Beef Patties
Fried Fish
BellCamp Distributor, Inc. Recipes
South Florida and Caribbean chefs prepare their dishes with care, using our seasoning & spices to ensure their customers enjoy the best dining experience possible. Casual, everyday style food made from fresh, natural ingredients from local farms combined with our products makes their menu reminiscent of Mom's home cooking. You can try it yourself with these popular Caribbean recipes.
For more product information, please call 754-200-8174 or contact us:
Baked Fish
CALALOO STUFFED BAKED FISH
Stew Peas
Curry Chicken
STEWED PEAS AND RICE
CURRIED CHICKEN & RICE
BellCamp, First in Foods
Ask about our special pricing on Pallet/Bulk purchases.
Ingredients
2 medium fish
1-19oz. Carib Callaloo
1/2 scotch bonnet pepper
1 onion
1 carrot
1-1/2 tsp salt
1-1/2 tsp pepper
1 tbsp fish sauce
1/2 tbsp soy sauce
1 tbsp. BellCamp Coconut Oil
3 clove garlic
Preparation
1-Chop the carrot, onion, pepper and garlic and add to callaloo.
2-Combine the vegetables in a bowl and add the salt, pepper, fish sauce and soy sauce.
3-Heat 1 tablespoon of BellCamp Coconut Oil in a frying pan
Add the vegetables and saute for 5 minutes
Add two tablespoons of water, cover the pot and cook at a medium heat for 20 minutes
Allow the vegetables to cool
4-Clean and scale the fish
Rub one teaspoon of salt and pepper on the skin of the fish
Leave the fish to season for 30 minutes
Pre-heat the oven at 200 degrees Celsius
5-Once the callaloo has cooled, use it to stuff the fish
Place the fish on tin foil in an oiled baking tray
Turn over the foil so that the fish is wrapped up and place in the oven. Bake for 45 minutes
Nice with Bammy or Excelsior Crackers
Ingredients
1/2 pound of salf beef
1/2 pound stew beef
1/2 pound pigs tail
2 scallion
1 onion
3 cloves of garlic
3 sprigs of thyme
1 scotch bonnet pepper
2 tin of red peas
1 tin of Bellcamp coconut milk
1/2 teaspoon of black pepper
1/2 teaspoon of salt
5 pimento seeds
2 cups of FuFu flour
Preparation
1-Boil salt beef and pigs tail for 30 minutes then drain off the salty water. Repeat.
2-Gently fry the stew beef to seal it. Cut the meat in to small pieces
3-Place the peas, meat and three cups of water in a pot, bring to the boil then let simmer for one hour
4-Chop the onion, scallion and garlic
5-Make dough by mixing 2 cups of flour with water. Break off small pieces of dough and roll them in to "spinners"
6-After the peas and meat have simmered for 1 hour, add the coconut milk, onion, scallion, spinners, garlic, thyme, salt, black pepper, pimento and scotch bonnet (Do not cut up scotch bonnet). Cook for 1 hour then remove the scotch bonnet pepper
Serve with white rice.
Ingredients
1 whole chicken (about 2.5lb - 3lb)
6 tablespoons of BellCamp curry powder
2 potatoes
1.5 tablespoons of vegetable oil
2 cups water
1 onion
3 stalks scallion
5 sprigs fresh thyme
4 cloves garlic
2 hot peppers (ideally scotch bonnet)
2 teaspoons salt
2 teaspoons pepper
Preparation
1- Wash the chicken in lemon or lime Juice
2-Chop the chicken up in to small pieces
3-Chop the onion, scallion, pepper and garlic in to small pieces
4-Rub all of the ingredients (apart from the potatoes and water) in to the chicken and allow to marinate in the fridge for 2 hours
5-Chop the potato in to small pieces
6-Fry the chicken until the chicken is sealed (5-10 minutes)
7-Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 - 2 hrs)
Serve with yellow rice
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