Chicken Chimole, known locally as "black dinner"
Recipe from "You Toucan Cook Belize"
1 1/2 lb. chicken
1 clove garlic
2-3 leaves epazote*
2 peeled tomatoes
2-3 leaves oregano
1/2 onion, sliced
1/8 cks black relleno seasoning*
flour to thicken
I don't think this recipe was followed in making our actual lunch, because there's a boiled egg in there, obviously. I'd say it's a flexible recipe.
Per the cookbook, recardo is "a paste made from burned corn tortillas, onion, garlic, cominos, cloves, black pepper and vinegar"
Epazote is a leaf used frequently in south-of-the-border cooking. It also goes by the charming names wormseed and pigweed.
Black relleno seasoning is a mystery. I seem to remember reading about it while I was in the country, but can't find a description anywhere right now.
I'd guess these things are available at specialty stores if you live in a big city, but may be hard to find.