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.
The jade head was discovered at in the Belize District’s Mayan site of Altun Ha in 1968 by Dr. David Pendergast of the Royal Ontario Museum of Canada. The head, along with forty other objects, had been placed within a large tomb that was located below the stairblock on the Temple of the Masonry Altars. At the center of the tomb were the remains of an elderly adult male. This elite person was likely an important ruler of the site during his lifetime and may have commissioned an artist to produce the large carved object. We do not know the exact date that the head was carved, but analysis of cultural remains within the tomb suggests that the burial, and accompanying grave goods, were deposited in the structure sometime between 600 and 650 A.D.
Weighing 9.75 pounds and standing almost 6 inches high, the jade head remains the single largest carved jade object yet discovered in the Maya area. Its crossed eyes, fang-like elements on either side of the mouth, and the ahau glyph on the forehead all identify the head as a representation of the Maya sun god Kinich Ahau. Along with Chac (rain god) and Yum Kax (corn god), Kinich Ahau was among the most important deities in the Maya pantheon.
The Kinich Ahau head is truly a remarkable object and exquisite work of art. It is the only one of its kind in all of Mesoamerica. Because it was carved with nothing more than stone tools, we know that it may have taken many months, if not years, to produce. It was also carved from one large solid piece of jade that was imported from the Motagua River Valley region of Guatemala. Jade was also the most precious of stones to the Maya. Beside its exotic origins, its green colour reflected that of water and the corn plant, the two most precious, life sustaining substances to the ancient Maya of northern Belize.
As it undoubtedly was to the prehistoric inhabitants of Altun Ha, the jade head continues to be a most important icon to the people of Belize today. It is prominently displayed on all Belize currency and has become an important symbol of our nation.
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.
Belize has a wonderfully diverse society, made up of a multiplicity of cultures and speaking many languages. English is the official language but Spanish is widely spoken. It stands out as the country with the largest ratio of land to people. Unlike its neighbors and other developed countries, the country is uncrowded and full of wide open spaces.
Bordered by Mexico to the north, Guatemala to the south and west, and the enchanting Caribbean sea to the east, our little jewel is only about 180 miles long and up to 68 miles wide. With a population of approximately 312,000 people (2011 census), the population density is the lowest in Central American and one of the lowest in the world making for wide open spaces to explore and discover.
Belize’s relatively undiscovered status has been one of the country’s most powerful attractants over the centuries and the inhabitants from the time of its modern history have liked it just that way. The area was the center of the vast Mayan Civilization founded about 2,000 B.C.
In Belize we grow up on sweet corn and here at Ka’ana we absolutely LOVE it. You can find it as a gelato and in some of our cocktails (Who doesn’t love Ka’ana’s signature Sweet Corn Colada?). Some people even add it to our fish tacos.
Corn is grown successfully in Belize, with the Cayo, Toledo and some parts of the Orange Walk District being particularly successful. It’s sweet, it’s crunchy and definitely satisfying and the best part is that you can get it from anywhere – from street vendors or fine restaurants in a variety of options.
As kids we grew up eating “sugar-corn” ice-cream and popsicles, you can also get rich and creamy atole – hot or chilled. Here in Belize we love sweet corn smothered in butter or lime and chile – even dipped in cream and sprinkle with cheese, yum yum!
The Mayas adored it, today’s new generations still enjoy it and now you too can get your sweet corn fix whenever you visit us!
Adrenaline junkies get ready for the ultimate adventure duo: Ziplining high above the jungle canopy and later floating through cavernous sanctuaries where Mayas once performed their sacred rituals with only your guide and headlamps to lead the way. Check out more details here.
Whether for relaxation or adventure, returning to the country where they were born, or visiting destinations rich with history, designers often find inspiration on their travels. We asked a number of fashion’s top names, including Sonia Rykiel, Brunello Cucinelli and Rona Pfeiffer, which destinations in the world have inspired their designs and how. What we got were personal photos and reflections on everything from recent trips to voyages that took place years ago. Noting different aspects of their collections that have been inspired by the things that they’ve seen and experienced along the way, these designers make it clear that travel has had a lasting impact on their lives and characters.
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THUPDI and Tsinghua University recently won the American Society of Landscape Architecture 2012 Honor Award for transforming an abandoned rock quarry in Shanghai into a garden oasis, complete with floating water walkway. After hearing the site had been closed to the public for over a decade, the team spent more than 6 years cleaning, planting, and restructuring the massive space. The final design is a unique multi-layered park that works closely with its quarry roots.
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.
