This Papadzules recipe also known as Papak’sul or Papaksul, is a cherished Mayan staple deeply woven into the culinary tapestry of Belize. This traditional Yacatecan dish, featuring a blend of earthy pumpkin seeds and vibrant chaya leaves, offers a delightful exploration of Belizean heritage. The origins of the name are the question of some debate as to whether it means “rich person” or “foreigner” but most agree “papa ts’uul” means rich person. While Maya for soaking or drenching is “papak” and these perfect breakfast tacos soaked in pumpkin seed sauce are wonderful.
Follow this simple guide to create an authentic taste of Belize in your kitchen. Our Belizean papadzules recipe like many traditional recipes is subject to endless variations, configurations, and tastes. This version is very basic and captures the heart of the Belizean papaksul recipe.
Quick Facts
- Prep Time: 5 minutes (not including drying your pumpkin seeds)
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
Papadzules Recipe Ingredients
- Small Pumpkins: 3 medium-sized, preferably with small pumpkin seeds.
- Onion: 1 large, finely chopped.
- Meat (optional): 500 grams of chicken, pork, or beef, cubed.
- Water: 600 ml.
- Fat or Lard: 3 tablespoons.
- Garlic: 2 cloves, minced.
- Chaya Leaves: 300 grams, fresh, washed, and ready to cook.
- Spicy Marie Sharp’s Hot Sauce: For garnishing.
Instructions
Preparing the Pumpkin Seeds
- Seed Removal: Carefully extract the seeds from the pumpkins, setting aside the flesh for other recipes like Calabasa sweet.
- Cleaning and Drying: Rinse the pumpkin seeds under cold water and spread them out to dry under the Belizean sun.
- Roasting: Once dry, roast the seeds in a saucier pan until they turn golden brown, stirring frequently.
- Grinding: Using a hand-cranked spice grinder, grind the roasted seeds into a fine powder using a spice grinder.
Making the Papadzules Lob
- Creating the Mixture: In a saucepot, combine the pumpkin seed powder with water and fat. Stir well.
- Cooking the Mixture: simmer the mixture on low heat, stirring continuously with a wooden spoon to prevent sticking.
- Frying the Aromatics: In a separate pan, sauté the chopped onions and minced garlic until they are soft and translucent.
- Combining Ingredients: Add the sautéed onions and garlic to the pot with the pumpkin seed mixture. Continue to cook on low heat for about 15 minutes, or until it thickens appropriately.
Note: historically, the pumpkin seeds would be hand-ground and kneading would release the oils naturally occurring in the pumpkin seeds.
Preparing the Chaya Leaves
- Parboiling Chaya: in a stock pot bring a pot of water to a boil and parboil the chaya leaves for 2-3 minutes—be careful not to overcook.
- Final Mixing: Stir the chaya leaves into the pumpkin seed mixture, or lay them out on a serving dish to be topped with the mixture.
Serving Suggestions
- Traditional Serving: Serve the Papak’sul hot, garnished with habanero slices or a splash of Marie Sharp’s hot sauce for an added kick.
- Alternative Serving: Roll the mixture in fresh corn to make taquitos.
Papadzules Nutritional Information (per serving)
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 15g (Varies with choice of fat or meat inclusion)
- Fiber: 6g
- Sodium: Moderate (adjust based on meat and hot sauce used)
Papak’sul is more than just a meal; it celebrates Belizean culture and history. Whether you choose to enjoy it on its own or wrapped in a tortilla, this dish is sure to bring a taste of Belize’s rich culinary heritage to your table. Enjoy cooking and savor every bite of this authentic Mayan recipe!
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