Every culture has their own unusual ‘delicacies’ and Belizeans are no exception. Maybe due to the mix of cultures that settled here; the escaped Africans slaves as well as the German Mennonites, Maya (and more) over the years who brought their own customs and traditions. Mash that into one melting pot and you have a plethora of bizarre!
1. Meet the Gibnut or Paca, also affectionately known as the Royal Rat (since served to Queen Elizabeth II on her Belize visit some years ago). Many Belizeans will tell you its a must-try delicacy. Check out Travel Channel’s Andrew Zimmern gibnut feast here.
2. Split pea soup with Pig tails or Pig Snouts – served with handmade flour dumplings over white rice, this Belizean comfort food is dear to our hearts.
3. It’s no secret that Belizeans love game meat and the Peccary is no exception. Stewed, roasted, smoked or any other variation – it’s an exotic dish that begs to be tried.
4. Armadillo – also known to the Maya as “Wech” is often roasted and served in tacos (with a twist of lime, yum!), as sal-picon (a roasted meat ceviche) and a variety of other ways .
5. Cow-foot or Cow-tongue soup – a famous Belizean response to a hangover is exactly what it says it is.
6. Hickatee or River Turtle is prized meat – already an endangered specie and with a limited hunting season in Belize, consider yourself lucky if you get to try it.
7. Bamboo Chicken or Iguanas – Definitely an acquired taste and mostly consumed in rural areas, but if your taste buds crave the rare and exotic – this is a must try! (Don’t worry, our resident iguanas are perfectly safe from our kitchen!)
8. Bukut or Stinking-Toe (Cassia Grandis) – Not all the bizarre food in Belize are animals; this lovely tree that showers Ka’ana’s guests with its tender pink petals as they’re shown to their rooms, produces pods with sticky, jam-like sections surrounding the seeds. The odor leaves much to be desired (hence its Belizean name) but it’s well known for its medicinal and nutritional values.
Who doesn’t love the taste of hot corn tortillas? Here’s a forever-something you can take home from Belize – Maya knowledge. We’ll set you up with an authentic Maya cook from a nearby village who will demonstrate how she prepares this local staple while you assist.
Want to impress your sweetie this Valentine? Or maybe just impress your sweet tooth? Here’s something a little different from your ordinary box of chocolate.
1. Milk Fudge – This candy is a Belizean favorite made from boiled sweetened condensed milk, sugar and spices. Peanuts, cashews, coconut flakes or raisins are sometimes added.
2. Tablata – Another Belizean favourite, this candy is made from the grated young coconut meat mixed with thin ginger slices and sugar.
3. “Wangla” or “Jojoli” – This exotic tasting confection is made from toasted sesame seeds and sugar and pressed into a crunchy bar.
4.Cotobrute – Here’s another version of coconut sweets – this one is made of chunks of coconut and melted sugar.
5. “Tambran” – This is Tamarind mixed up with sugar and rolled into bite-size balls. Its sweet and tangy taste will make your mouth smile!
6. Coconut Tarts – Yeah, we never run out of goodies to make from coconut… A sweet coconut concoction is cooked with milk, sugar and spices and baked into this little beloved pastry.
8. Sweet Potato “Pone” – Some say “Pone”, others say “Pound” – whatever you want to call it, you’ve not tasted a true Belizean dessert if you have not tried it.
9. “Stretch-mi-guts” – Belizean coconut pull candy - not quite so common in Belize anymore so consider yourself lucky if you get to try it.
10. “Supa” or “Cocoyol” – This sweet stewed candy can make for a special treat as it is one of Belize’s traditional sweets derived from the Mestizos. This treat may is sticky, gooey but plenty delicious.
“Friends and family stayed here for my mother’s birthday. The place was simply THE best. The staff was amazing. Above and beyond anything we could have imagined. They created a special dinner for our group for her birthday evening (without us asking) and I do mean created. They made dishes they had never made before for us and it was outstanding. Not only that but we asked them if they could make her a birthday dessert, she is not a cake fan so I left it up to them, telling them only that she didn’t like cake but loved fruit. They made the most wonderful fruit tart, it was really a work of art. We almost hated to eat it…almost.
They do have spa, but we didn’t have time to make use of it but given everything else, I’m sure its awesome. The grounds are lovely and serene. The pool is nestled in the middle of the property surrounded by flora and fauna… Okay, I wanna go back…”
October 16, 2012 Review by Beth B. from Huntington Woods, Michigan.
November first begins the Dia de los Muertos (also known as “Day of the Dead”) festivities with All Saints Day in which the deceased children are honored and remembered. November second All Souls Day is for the remembrance of the adult dead. Dia de los Muertos combines these days to celebrate the the deceased and enjoy their memories.
A hot cup of masa gruel known as Ix-pa-xa (pronounced Ish-pa-sha), otherwise known as Atole made from purple corn is used to nourish and warm the spirits when they return and/or when they leave on these special days.
Here’s the recipe for this tasty Maya treat: Ixpaxa
3lbs purple corn (not on the cob) – this is to be left 1-2 days to “spoil” while being softened in the water.
1 tin condensed milk
1 habanero pepper
Method
Blend corn and some of the water with condensed milk and habanero pepper.
Strain to remove husks,
Boil and add sugar to taste.
Enjoy.
Historical note: Before the invention of condensed milk, ripe plantains were used to sweeten this dish. Hence for authentic taste substitute ripe plantains for condensed milk.
Here’s an insight into the real cross-culture Maya Halloween thats celebrated November 1st and 2nd here in Belize. Inspired by Latin tradition of the entire Central American Maya region, “El Dia de los Muertos” is a day to celebrate, remember and prepare special foods in honor of those who have departed. It is believed that the spirit of the dead visit their families on October 31 and leave on November 2
In order to celebrate, the families make altars and place ofrendas (offerings) of the traditional and favorite food of the departed, candles, incense, fruits, candy and most importantly a photo of the departed soul is placed on the altar.
As we continue our Countdown of the Maya End of the World (53 days to go!), what better way to start off this week’s bang than with this scrumptious Maya-inspired dish:
Salbutes
Corn Salbutes topped with Chicken (Shredded), Escabeche Onions (Pickled), lettuce-lime Chiffonade, tomato Concasse and queso Blanco (Crumbled).
Belize is home to a melting pot of cultural and contemporary culinary delights. Tantalizing mixtures of Caribbean spices, African vegetables and even Central American cooking styles can be found throughout the country. Even while living abroad, Belizeans find a way to highlight their culture. Check out what these proud Belizeans are cooking up in Los Angeles and what the LA Times has to say about their food in their “Little Belize” review.
Did you know you can spend an evening secluded in the privacy of your villa while a chef prepares you a private gourmet dinner?
For a truly special experience, allow us to create a private, customized dining experience in one of our property’s unique locations. Be the sole recipients of a 5-course Tasting menu designed for your palette, in our Wine cellar, adjacent to our Infinity-edge pool or on our Stargazing Terrace. Click Here to learn more!
