C
ChicaPost
Guest
Hello,
My husband is from Belize and I'm American. We have been married for ten years now. Over the years I have been cooking the things he loves and misses from home. There are two soups that I make for him. One is what he calls chimole but I believe from my own investigation is more of a chayote soup. The other is relleno negro. The recipes I have for those both have this powdery stuff that is put it in it. This stuff is called "Powdery Stuff". It definitely has cloves and cumin and a ton of other stuff that I can't even begin to decipher because it is ground up so well together. I have been trying to make my own by experimenting to get it right but so far have been pretty much wrong. I tried making the soups without it and it just doesn't taste the same. I wanted to know if anyone might know what this is called and maybe could share the whats and the hows to it.
Thank you
My husband is from Belize and I'm American. We have been married for ten years now. Over the years I have been cooking the things he loves and misses from home. There are two soups that I make for him. One is what he calls chimole but I believe from my own investigation is more of a chayote soup. The other is relleno negro. The recipes I have for those both have this powdery stuff that is put it in it. This stuff is called "Powdery Stuff". It definitely has cloves and cumin and a ton of other stuff that I can't even begin to decipher because it is ground up so well together. I have been trying to make my own by experimenting to get it right but so far have been pretty much wrong. I tried making the soups without it and it just doesn't taste the same. I wanted to know if anyone might know what this is called and maybe could share the whats and the hows to it.
Thank you