We can’t believe it’s November! Fast forward through the turkey drawstring pants, cranberry hiccups and office parties… Where do you want to go to deal with your post season’s holidays? Don’t worry, we’re here to give you some ideas.
You walk into your private Pool Villa.
You lounge around your fancy digs.
You, of course, have a cocktail.
You have breakfast at La Ceiba to get you ready for today’s adventure. Shown here, our layered tortillas!
You swim into a cave opening, it’s dark and you’re drenched. You explore ATM Cave and and follow the trail of the old Maya civilization, may even spot some human remains. It was scary, but now you feel accomplished! (Read More)
You’re back at Ka’ana and stop by Frieze Lounge for some victory cocktails!
You’re back in your villa taking in some sun and dipping in the pool.
Back to La Ceiba for dinner! Shown here is our popular Res Snapper on Cedar Plank.
You stop by the Organic garden to see where the ingredients came from.
You have that fourth – err second drink.
You’re in bed feeling great. You can’t wait for what the next day will bring and are wondering if these are 1000 count sheets. (Yes, they are.)
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!
Sweeten up your weekend with our Banana-Hazel Martini!
Banana-Hazel Martini: Banana, Frangelico Liqueur and Vodka served Martini style.
1 Oz. Frangelico Liqueur
½ Banana (Ripened)
2 Oz. Vodka
3 Cubes Ice
Add ¼ Banana into mixer and liquify. Add 1 Oz. Banana, Frangelico Liqueur, Ice and Vodka into shaker; shake thoroughly – and pour into Martini glass. Garnish with Banana slices or Cherry, Enjoy!
Here at Ka’ana, we grow all kinds of fruits and vegetables including broccoli, cauliflower, carrots, lettuce, arugula, bell peppers, tomatoes and potatoes, as well as hot chiles and spicy herbs. Our fruits are of the tropical variety including bananas, papayas, watermelon, pineapple and local exotic fruits such as mammy apples and dragon fruit.
Most of our fruits and vegetables grow all year round. Carrots grow between August and January while broccoli and cauliflower grow between May and August.
We create our own jams and infusions using the fruits and also pickle the vegetables in-house. Produce from our organic garden is incorporated in all of our recipes at La Ceiba to ensure that our guests are always eating healthily and organically.
Here’s the lowdown on what we are having today. It’s a crowd favorite here and a traditional Belize breakfast dish you can find in our restaurant La Ceiba. This tasty platter is built up with layers of handmade tortillas, fried organic eggs, American cheese and re-fried beans. It’s drizzled with a fresh homemade sauce made from tomatoes, basil, onions and garnished with chopped cilantro - all grown here in Ka’ana’s organic garden. So Tasty!
Try our panades recipe at home to tickle your taste buds!
1 pound corn masa or Quaker masa harina de maiz mix
½ teaspoon salt
Water, just enough to make masa pliable and form into small balls, 1½ inches
Mix masa, salt and water form 1½ inch balls. Use 2 pieces wax paper and place one piece on the base of tortilla press. Place corn ball in the middle and cover with the second piece of wax paper. Cover and press firmly until flattened. Place approximately 1 to 1 ½ teaspoons refried beans in the middle and fold over to make patty, press to seal edges. Do not overfill. Heat oil in a large frying pan and fry panades until it floats and then turn and cook until slightly crisp. Serve with onion sauce. May also use fish, beef or cheese as filling.
Here at Ka’ana, we love to promote an eco-conscious lifestyle and we encourage you to get inspired to follow suite. Learn about the 8 wonderful products we create in-house using our organic garden and other locally sourced vendors to encourage sustainable living!
1. Interiors, decor and frames
(Examples: our aged metal villa doors, dual mahogany loungers)
Don’t know what to make for dinner tonight? Try our recipe for this authentic Belizean dish!
4 large green plantains, peeled
2 large ripe plantains, peeled
2 cups coconut milk
1 cup, white onion, julienned
4 garlic cloves, minced
2 whole habanero peppers, deseeded
1 bunch wild basil
Salt and freshly ground black pepper, to taste
4 medium yellowtail snappers, scaled & cleaned
Water for coconut milk and softening of the plantain in the Mata bowl, as needed
Peel and boil the green and ripe plantain in a pot of salted water until soft. In a saucepot, add the coconut milk, onion, garlic, habanero and basil and cook over medium heat. Bring to a gentle simmer stirring occasionally. To the rich coconut broth, add the whole fish and continue to simmer until the fish is cooked. Remove the cooked plantain from water and place them in a food processor while still warm. Add water and salt as necessary. Remove the smooth plantain (Hudut) from the bowl and reserve. Serve soup while hot and drop spoonfuls of the Hudut into soup and enjoy!