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Belize Island Menu

Lucy — Wed, 16 May 2012 21:50:19 +0000

Long Caye lunch

I’ve been back from the island about 2 weeks now. It hasn’t been an easy re-entry. There are so many things I miss about the island, and not the least of which is having all of my meals cooked for me three times a day by Aurora, Lavern, and Marcy.

I have a lot of favorite meals (since I am responsible for the menu, I do like all of them), but maybe my favorite lunch is Zucchini and Cho-Cho Enchiladas, Lime Rice, Simple Salad, and Fresh Lime Juice.

I made the enchiladas the other day for a pot luck here in Moab. Sadly, even though I used the exact recipe we use on the island, it just wasn’t quite as good (but my friends didn’t know that, they loved these enchiladas.)

You can find the recipe for the enchiladas and the lime rice on earlier blog posts.

Shrimp Creole Recipe-Belize style

Lucy — Mon, 28 Feb 2011 20:17:58 +0000

Our Belize island menu takes advantage of fresh seafood caught locally. The shrimp in Belize is fantastic! Here is the recipe most commonly served in Belize, this recipe serves 6.

2 lb peeled & de-veined shrimp
2 T olive oil
2 onions
2 bell peppers
3 garlic cloves
1 T oregano
1 T basil
1 8 oz can salsa casera
juice from 2 limes
1 T Belizean Recado: spice paste sold in balls, a.k.a. red achiote paste
½ cup water
1 t salt
2 tomatoes

Chop onions and peppers finely. Lightly fry shrimp in a large skillet in olive oil, then add onions, peppers, minced garlic along with basil and oregano. Saute’ until shrimp is almost done and veggies are a little soft. After a few minutes add salsa and lime juice and continue to cook. Next add Recado, diluted into the water. After everything has been going about 10 minutes add the salt and tomatoes sliced in to thin wedges. Continue cooking about 5 more minutes. Serve over coconut rice.

Belizean Food – Recipe for Belizean Stew Chicken

Lucy — Wed, 17 Feb 2010 21:14:11 +0000

Belizeans have a diet quite unlike ours. We are used to having the world’s cuisine at our fingertips, but Belizeans have about 7-10 dishes that they eat over and over: rice and beans, stew beans and rice (two different dishes, believe it or not), stew chicken, potato salad, cole slaw, vegetable salad (what they call a tossed salad), whole fried fish, scrambled eggs, fry jacks, Jonny Cakes, cassava bread, fried plantain, and coconut rice are their mainstays. They will eat some version of these dishes for breakfast, lunch and dinner. One could describe their diet this way: Comfort Food 24/7.

One time a friend of mine from Dangriga came up to visit me in the big city of Belize. We planned to go out for lunch. I asked him: “Where do you want to go for lunch? My favorite is the Lebanese, want to go there?” He looked at me with scorn and replied in a heated tone: “I am not Lebanese, I am Belizean! I eat rice and beans!” So we went to the regular Belize restaurant that served all the same dishes he ate everyday.

Belizean Stew Chicken is a wonderful way to prepare chicken. Here’s the traditional recipe that we serve on the island:

Serves 6-8

3 whole chicken, cut into pieces
juice from 3 limes
Belizean recado: spice paste sold in balls, aka red achiote paste
1-1/2 T chicken bouillion
½ can salsa casera
½ T Season All
¼ bottle BarBQ sauce
1 T garlic salt
½ T thyme
½ t black pepper
1 onion
1 green pepper
½ head garlic
1 T chopped fresh cilantro

Wash the chicken with lime juice. Skin it and put it in a big bowl. Mix enough recado with a little water just to color and add to bowl. Slice onion, chop pepper, mince cilantro, and garlic and add that and everything else to bowl. Mix well. Let sit for at least an hour. Remove chicken from bowl. Saute’ chicken in frying pan until almost done. Add onions, garlic and pepper from bowl on top of the chicken and let it finish cooking.