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!
We are all a bit of cocktail nerds here at Ka’ana and even love to infuse our own alcohol (you saw our post about what we like to make in house here http://tinyurl.com/99lk2q2)
You can take a cocktail class with one of our master mixologist, learn about local alcohols or how to improve your own cocktail repertoire. Or hang in our newly renovated Freize lounge and try our variety of bespoke Belize inspired cocktails.
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.
16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, cheddar, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying
Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator.
The next day, drain and rinse the jalapeno chiles.
Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess.
Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out.
Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot.
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!
We spoke to the staff at Ka’ana to learn about their best kept secrets about the hidden treasures found at the markets in Belize. Easily accessible through a short drive from Ka’ana, you will learn about and experience one of a kind treats and fruits you’ve never even heard of! Read on to learn more.