August 30th, 2012
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!
Be sure to try Garifuna Sere next time you’re dining with us at La Ceiba restaurant!
August 28th, 2012
Breakfast has never looked this good at Ka’ana Resort (Especially served by your private butler!).
July 6th, 2012
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.
July 4th, 2012
Ring in this Fourth of July with Ka’ana’s tasty jerk chicken recipe. Our head chef, Polo, shares his recipe with us and all of you to enjoy at today’s independence day barbecue!
June 25th, 2012
We talked to Cara Araneta about her delicious meals while at Ka’ana. Here are picks of some of her favorite dishes!
Cochinita pibil is a traditional slow-roasted pork dish from the Yucatán Península. The sweet and savory pork was perfectly seasoned and melted in my mouth! The pineapple chunks added a great balance and a hint of citrus.
June 20th, 2012
Nestled on the white-sanded beaches of Belize, on the shore of the Caribbean Sea, the small fishing village of Placencia attracts visitors far and wide, from Italy to New York City. Our Weekend with the Owners takes us to the Belizean town for a getaway packed with delicious food, drinks and great escapes! Colin and Ronan Hannan spoke to us about their experience in Placencia and shared their itinerary of must-see and must-do happenings while on the coast. Read on for their full weekend itinerary.
June 13th, 2012
Lobster Season starts in 2 days! Our fave? Lobster Tails grilled on burning coconut husks and seasoned simply with drawn Garlic Butter and Lime!
May 28th, 2012
Memorial Day marks the start of summer, so we’d like to offer you a special promotion: 10% Discount and Breakfast! Book a Balam, Casita or Master Suite and receive 10% Discount with Continental Breakfast – or – a 1- or 2-Bedroom Villa and receive 10% Discount with Full Breakfast!
Meanwhile, enjoy one of our fave popsicles:
Coconut Mango Popsicle
2 Cups Water
1 ¼ Cups Mile – Whole
½ Teaspoon Kosher Salt
2 Large Mangos – Ripened
1 Teaspoon Vanilla Extract
1 15-Oz. Can Coconut Milk – Shaken
1 Vanilla (Bean) – Halved Lengthwise
1 14-Oz. Can Condensed Milk – Sweetened
1 Cup Arborio or Grain (Short) Rice – White
Whisk coconut and whole milks in saucepan. Scrape and stir bean seeds into milk. Stir rice into milk and simmer – medium. Lower heat and cook for 25 minutes, until tender. Whisk condensed milk, salt, vanilla and water into mixture. Peel mangoes; dice into ½-inch cubes and fold into mixture. Transfer into ice-pop molds, insert sticks and freeze 3-4 hours.
May 5th, 2012
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1 Cup Chopped Cilantro
1/2 Chopped Red Onion
1 Chopped Vine Tomato
1 Chopped Jalapeno Pepper
1-1 1/2 Limes – Fresh Lime Juice
1 Lime – Zest (Depends on how zesty you’d like it.)
2-3 Chopped Garlic Cloves (Roasted, even better!)
Mash avocados, using either a fork or masher, in large bowl (Leave lumpy; we’ll mix remaining ingredients – and who doesn’t like chunky guac?). Add chopped cilantro, garlic, jalapeno pepper (Unless you’d like it extra spicy, remove seeds.), lime juice, onion, pepper, salt and zest – stir thoroughly. Top with chopped tomatoes; sprinkle chilli flakes.
Portion: 3-6 Persons. Taste Test: Add cilantro, garlic, lime juice and salt if needed.
Enjoy with your favorite tortilla chips!