Belizean Vacation Cooking

Belize is a melting pot of cultures and cuisines, making it a foodie's paradise. The country's culinary scene is incredibly diverse, with influences from the Ancient Maya, Mestizo, and Garifuna cultures. Here are some dishes you can try cooking while on vacation in Belize:

- Fry Jacks: Deep-fried flour dough pieces, a traditional breakfast item that can be paired with refried beans, sausage, bacon, and eggs.

- Tamales: Corn dough filled with seasoned chicken or pork, steamed or boiled in plantain or banana leaves.

- Ceviche: Seafood of your choice, such as conch, shrimp, or lobster, marinated in lime juice with onions, garlic, and habanero peppers.

- Panades: Deep-fried corn tortillas folded in half and filled with smoked fish, beans, chicken, or cheese, topped with 'Cortido' sauce.

- Chimole/Relleno: Also known as Black Dinner, this soup is made with chicken, boiled eggs, vegetables, and black recado (achiote paste).

- Sere/Hudut: A fish soup made with fried fish, coconut milk, plantain, and cassava. Hudut is a similar dish from South Belize, with fish cooked with tender plantain and spices, served with a coconut milk dip.

- Rice and Beans: A culinary staple in Belize, cooked creole-style with a hint of coconut, and usually served with stew chicken, coleslaw, and fried plantains.

- Boil Up: A national dish where unexpected ingredients like vegetables, eggs, bread dumplings, and fish are tossed into boiling stock.

Belizean chocolate-making

Belize is known as the "cradle of chocolate", as the confectionery originated in the area. The ancient Olmecs, the predecessors of the Maya, invented chocolate, and the Maya kings and citizens consumed large amounts of it.

A half-day Mayan chocolate-making tour in Placencia teaches visitors about the history of organic cacao farms and the chocolate-making process. The tour ends with visitors making their own Mayan chocolate bar.

The process of making chocolate starts with the cacao tree, which grows in a pod, a fruit with seeds inside. The raw chocolate bean is called cacao. The beans are dried and cracked into small pieces, which are known as cacao nibs. These are part of the same bean used in chocolate bar production.

In Belize, the Maya ground cacao using a metate, a grinding stone. They would mix ground cacao with ground corn, honey, and hot chilli, and pour the drink from a standing position into a vessel on the ground. The long pour created a foam head, which was considered the most desirable part of the drink.

Garifuna cooking

Hudutu

Hudutu is considered the signature dish of Garifuna cuisine. It consists of hudutu baruru, a velvety ball of mashed green and ripe plantains, served with soups or stews. The plantain mash, similar to the West African fufu, is often accompanied by takini, a stew of cabbage, warm spices, and king fish, or falmo, a seafood broth enriched with coconut milk and flavoured with black pepper, garlic, and onions. The process of making hudutu is traditionally labour-intensive, but modern adaptations use a food processor to speed up the preparation.

Ariran Guisou (Chicken Stew)

A spicy-sweet chicken stew with a touch of tartness from fresh lime. This dish showcases the blend of flavours and influences in Garifuna cuisine.

Darasa (Banana Tamales)

Darasa are traditional Garifuna snacks made with banana. They are similar to the tamales found in other Latin American cuisines but with a unique twist using banana instead of corn dough.

Pumpkin Bread (Fein Tau Weiyema) and Coconut Bread

Coconut bread is a quintessential part of the Garifuna breakfast, often served with a warming porridge made with cassava flour. Pumpkin bread is another type of bread that is commonly enjoyed by the Garifuna people.

Seafood Soup (Iraü Lau Juyeirugu)

This hearty soup combines fresh herbs like basil, oregano, and sage with an assortment of seafood. It embodies the coastal nature of Garifuna cuisine, utilising the abundance of seafood available in the region.

Rice and Beans with Coconut Milk (Resanbinsi)

Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy twist on the classic rice and beans. The addition of coconut milk gives the dish a distinct flavour and richness.

Fish, Green Banana, and Root Vegetable Soup (Tapou)

This soup is a satisfying meal, featuring tender root vegetables and fried fish in a garlicky stew. It showcases the use of green bananas, which are a common ingredient in Garifuna cooking.

Mayan cooking

Tamales

Tamales are a traditional Mayan dish, with a long history dating back to the Ancient Maya people. They are made of corn dough (masa) filled with seasoned meat (chicken or pork) and steamed or boiled in plantain or banana leaves. In Belize, tamales are a dish from the Maya and Mestizo Culture. They are perfect as a quick meal or a snack on the go, and can be found in markets or street vendors throughout San Ignacio.

Cochinita Pibil

Cochinita Pibil is a traditional Mayan dish that involves slow cooking. A pig is marinated in spices and citrus juice, typically orange juice, and then wrapped in banana leaves and buried in a smouldering pit lined with hot rocks and coal to slowly cook. The meat becomes tender and juicy, falling off the bone, and is then shredded and served with corn tortillas, pickled onions, and fresh herbs.

Caldo de Pollo

Caldo de Pollo is a simple and traditional chicken soup made in small villages throughout Belize. The recipe starts with a chicken that is sautéed in garlic and spices, and then cooked in a broth with annatto, a local spice, chicken broth, and herbs such as paprika and thyme. The soup also includes local vegetables like cho cho, onion, and cassava root, and is served with fresh corn tortillas.

Chocolate

Chocolate has its origins in the ancient Maya world. They discovered that the seeds of the oblong-shaped fruits of the cacao plant could be roasted and ground to create a delicious treat. The Maya made Xocolatl, a bitter, spicy, and potent drink that was considered a gift from the gods and reserved for important people. They also used chocolate beans as currency.

Guacamole

Guacamole, or "avocado sauce" as the Maya called it, is another Mayan invention that has become popular worldwide. The Maya integrated this condiment into many of their dishes, and it can be used as a garnish, dip, or spread.

Tortillas

Corn tortillas were a staple in the Mayan diet, as corn was their most abundant crop. The traditional preparation involves stripping the kernels from the cobs, soaking them in an alkaline solution, grinding them into a dough (masa), forming them into small disks, and cooking them over a flame or griddle. Tortillas can be used for soft tacos, fried to make tortilla chips, or topped with various fillings and dips.

These dishes offer a delicious and cultural experience, connecting you to the ancient Mayan world and the modern Belizean cuisine.

Creole cooking

Rice and Beans

This is the staple meal of Belize and is usually served for Sunday dinner. The dish consists of rice and beans cooked in coconut milk, paired with stewed chicken, fried ripe plantains, and a salad. Every family has its own way of preparing this dish, but these are the basic ingredients.

Boil Up

A boil-up, or "bile up," is a hearty dish that includes boiled ground foods like sweet potatoes, cassavas, bananas, plantains, and onions, along with steamed or fried fish and boiled pigtail. It is served with a spicy tomato sauce and is derived from African culture, with added spices native to the Caribbean.

Creole Bread

Creole bread is a yeast-raised loaf made with coconut milk. It is usually served with fried fish, stewed chicken, or stewed beans.

Johnny Cakes

Johnny cakes are coconut-infused biscuits or "American biscuits" made with coconut milk, giving them a unique Caribbean flavour. They are often served for breakfast with stewed beans, stewed chicken, or other toppings like butter, jam, or honey. They can also be served for dinner.

Fry Jacks

Fry jacks are fried puffs of dough made from a coconut and yeast dough, flattened and cut into triangles or squares, then fried until golden. They are a popular breakfast item and can be paired with stewed beans or other sides.

Cow Foot Soup

This is a hearty stew-like soup that includes ingredients such as potatoes, onions, okra, and carrots, cooked slowly to absorb the flavours of cilantro and black pepper. It is usually served with corn tortillas, white rice, and habanero pepper sauce.

These dishes provide a taste of the unique and diverse Creole cuisine of Belize, influenced by the country's rich cultural history.

Catching and cooking your own seafood

Belize is a great destination for fishing, with its world-class game fishing and UNESCO World Heritage Site, the Barrier Reef. The country has a wide range of seafood options, from shrimp and conch to fish and lobster. If you're planning on catching and cooking your own seafood in Belize, here are some things you should know:

Fishing in Belize

Belize offers a variety of fishing spots, both inside and beyond the reef. Inside the reef, anglers can find tarpon, bonefish, permit, and occasionally barracuda. The mangroves are a great place to hook a snook, tarpon, mangrove snapper, or mutton snapper. Beyond the reef lies deep-sea fishing, where you can catch red snapper, marlin, sailfish, giant groupers, and tuna.

Keep in mind that Belize has specific regulations for fishing. You will need a license, which can be obtained from the Coastal Zone Management Authority or through your fishing guide. There are also closed seasons for certain seafood species, such as conch (July 1 to September 30) and lobster (February 15 to June 14). It is important to follow these regulations to ensure the sustainability of Belize's fisheries.

Catching Your Own Seafood

When catching your own seafood in Belize, you can choose to go on a fishing charter or rent a boat. Boat operators and fishing guides can be found in several locations, including Belize City, Ambergris Caye, Caye Caulker, and Placencia. They will be able to provide you with the necessary equipment and guide you to the best fishing spots.

Cooking Your Catch

Once you've caught your seafood, it's time to cook it! Here are some popular Belizean seafood recipes that you can try:

Belize Shrimp with Rice:

This dish combines shrimp, celery, Tabasco sauce, onion, garlic, tomatoes, and rice. It is cooked slowly to allow the flavours to meld, resulting in a delicious and hearty meal.

Belize Conch Fritters:

Conch Fritters are a beloved part of Belizean culture. The conch is cleaned, ground, and combined with ingredients like onion, pepper, and milk. The mixture is then fried until golden brown and served hot.

Fish Sere:

Fish Sere is a creamy fish chowder that originates from the Garinagu people of Belize. It is made with chunks of white fish, coconut milk, root vegetables, and plantain. The fish is seasoned and added to the chowder broth, creating a flavourful and satisfying dish.

Belize Lobster Thermidor:

This recipe involves boiling lobster, removing the meat, and creating a creamy sauce with onion, mushrooms, and spices. The sauce is combined with the lobster meat and piled back into the shells before being baked until browned.

Remember to follow sustainable seafood practices when cooking your catch. This includes choosing seafood that is fished in ways that consider the long-term vitality of species and the well-being of the ocean. By following these practices, you can contribute to the protection of Belize's marine ecosystem and support the local fishing communities.

Frequently asked questions