The tradition of celebrating the life and death of lost loved relatives dates back to the ancient Maya, an indigenous culture of Belize and Mesoamerica. November 2nd is the Day of the Dead for the departed spirits who passed on beyond the age of 12 while on earth and through adulthood and into elderly age
Families always make sure they have delicious traditional Belizean foods such as Bollos, Caldo de Gallina local, Chirmole and Ishpasha Atole. Here in the Cayo District, Tamales are called Bollos. While many may argue that there is a distinction between a Bollo and a tamale, what they will not argue about is that it is definitely an all around favourite throughout Belize and the world for that matter!
This Spicy and Aromatic Dish is considered a delicacy here by the Maya-Mestizo Descendants, but is equally loved by all Belizeans alike. Its dark colour is created from black Recado paste (a blend of rich spices that give it flavor and aroma. Its black tonality is obtained from the peppers that are roasted until they get quite dark). This is a dish that is traditionally prepared as one of the offering for “Dia de los Muertos” as well as for Weddings and Quince Anos (15 years). Whether for a celebration or a simple change of flavor, we want to share this delicious dish with you.
Black Relleno
Ingredients:
1 (4) pound whole chicken
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup white onion, sliced
1½ teaspoons garlic, minced
2 teaspoon oregano leaves, crushed
2-3 apasote leaves, crumbled
2 pounds ground sirloin
2 eggs, raw
3 whole hard boiled eggs
1 teaspoon salt
8 eggs, hard-boiled, peeled
1 (4) ounce black recado square, dissolved in 1 cup water
Directions:
Season chicken with black pepper and set aside. Heat oil in frying pan and sauté onions, garlic, oregano and apasote until aromatic. Add ground steak & sauté until well done. Remove from heat and thoroughly mix in two raw eggs. Stuff seasoned chicken with ground sirloin, placing a whole boiled egg after each portion of ground meat. Continue until all ground meat and hard boiled eggs are stuffed into the chicken. Tie chicken legs together. Place in large pot, add dissolved black recado seasoning along with enough water to cover chicken. Boil for up to an hour or until chicken is cooked, turning chicken twice. Serve with fresh, hot corn tortillas.
Optional: Chicken can be removed from liquid and browned in the oven.
Tata Duende translates to grandfather demon. He is depicted as an old mischievous character that is very short, with backward feet, wears a tall pointy hat and has both of his thumbs missing. If you ever saw him you couldn’t show him your hands as he’d surely cut off your thumbs. Parents also warned their children that if they skipped classes, Tata Duende would lure them into the jungle and they would never be seen again.
Tata Duende was also to blame when weird things happened around farms. He was to blame for destroying the neighbour’s crops. And once in a while he would braid a horse’s hair and it would have to be cut completely as it couldn’t be loosened.
Sisemite/Sisimito
Sisemite or Sisimito is a tall hairy monster-like creature equivalent to Big Foot. Usually depicted as being a male, the Sisemite lived in Caves and survived by eating raw game meat. What he was commonly known for was kidnapping women and taking them to live with him. He would then force them to be his partner and bear children.
The Sisemite was said to commonly roam the river banks at dusk, therefore women were always warned by their mothers never to stay out late when they went to wash clothes at the river (a common practice in the old times).
La Llorona (pronounced la Yo-ro-na)
La Llorona translates to weeping woman. She is depicted as a tall and slender gorgeous woman with long black hair that reached her waist. No one could ever see her face unless they caught up to her.
There are several variations of what she did; one of the most popular versions was that she lured children to rivers found deep in the jungle, hoping they got lost. Legend says that she lost her children near a river and she did the same to others as a way of revenge.
La Llorona was also known for luring young men on their way home late from bars. Young men were warned by their parents not to stay out late drinking since if La Llorona caught up with them, they would never be seen again. La Llorona would charm drunk men into the forest and when they were far away from the town, she would show them her ugly and distorted face as she let off a shrieking cry. The men would either immediately die or fall terribly sick for weeks.
Info credit: http://www.belizeadventure.ca/get-to-know-belizean-folklore
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.
1. It’s the end of the world. - The Mayan calendar ends December 21st, better take a vacation! We are taking off $100 each night until then, so your wallet takes a break too: Calendar Countdown.
2. Perpetual summer. - The average temperatures in Belize is in the mid 80′s. Go ahead, live in your swim suit!
3. Say hello to fried jacks. – Belize’s answer to a doughnut. It’s even better with the local jellies. Of course we offer this in our restaurant, La Ceiba.
4. 2 for 1. - See both Sand & Stone: Belize has both Caribbean and Jungle (ahem- Maya ruins!) basically 2 vacations in one! See your Jungle Accommodations here.
5. The Mayan underworld.- See some dark history and explore like Indiana Jones through ancient cave systems. Check out our full list of Excursions.
6. Jaguars? We’ve got a lot.- Belize has the healthiest population of Jaguars. Here kitty, kitty.
7. Reef it up.- Belize has the healthiest barrier reef in the world.
8. Get your cultural fix.- What country has Maya, German decent Mennonites, Garifuna, Mestizo, and Creole all under one roof?
9. Hop, skip and a jump. -Belize is 4 hours from New York, 1 1/2 hrs from Miami, and about 5 hours from LA.
10. Don’t be lost in translation.-Belize is English speaking, so no subtitles needed!
We recently hosted a Media event in New York City – here’s the Recipe of the Signature cocktail we were giving away!
Guava Chili Pineapple
Ingredients
Guava Juice- 2 oz.
Pineapple Juice- 2 oz.
Splash of Orange Juice
Soda Water- 2 oz.
Chili Flakes
Kiwi chunks
Lime Juice (2-3 limes)
1.5 oz. vodka
Preparation:
Add Vodka, lime juice and kiwi chunks then muddle together. Add the guava, pineapple and orange juice. Top with soda water, chili flakes and shake with ice.
Here are our Top 10 Local Dishes. When we’re craving local soul food, we go to Ko-Ox Han-Nah (Let’s Go Eat), formerly Hannah’s.
1.) Rice-And-Beans, Stewed Chicken With Fried Plantain And Coleslaw/Potato Salad (Creole) – Chicken rubbed in recado (Red Achiote Paste), slow-cooked in broth and served with beans mixed with coconut-flavored white rice.
2.) Split-Pea Soup And White Rice (Creole) – Split-pea soup served with coconut-flavored white rice and baked or fried plantains.
3.) Journey (Johnny) Cake (Garifuna) – This is the Belizean version of a crepe: flat, fluffy round biscuits – Cut in half and cover with melted butter or smother it in Marie Sharp’s Pineapple Jelly like we do!
4.) Tamalitos (Ducunu – Maya) – A roasted corn and coconut milk tamale, served with or without stewed meats and wrapped in corn husks.
5.) Bollos/Chicken Tamales (Maya) – Boiled pockets of corn dough (Or “Masa” as locals call it.), stuffed with chicken and wrapped in banana leaves.
6.) Escabeche (Mestizo) – An incredibly flavorful chicken and onion soup, with an acidic/vinegar base and local spices.
7.) Sere Soup (Garifuna) – Made with shrimp, fresh fish, coconut milk and half-ripened plantain rondelles.
8.) Relleno (Mestizo) – (Or “Black Dinner” as locals call it.) Slow-cooked chicken and ground pork in a black-colored (Black Achiote Paste) broth, served with warm hand-made corn tortillas.
9.) Boil Up (Creole) – Boiled eggs, fish, pig’s tail, and ground staples: cassava (yuca), plantains, sweet potatoes and yam – all dowsed in a tomato sauce made with green peppers and onions sautéed in coconut oil.
10.) Pibil (Maya) – Tender chunks of flavorful pork just begging to be bathed in salsa, topped with Pickled Red Onions, and wrapped in warm hand-made corn tortillas.
