August 28th, 2013
Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. Cochinita means “young pig” and the Maya word pibil means “buried.” Luckily, these days we can replicate the same effect (sans the smoky flavor, of course) by using a slow-cooker. The secret is in the marinade – a mixture of spices, achiote for color and sour Seville oranges for that unique flavor. The pork is slow cooked, pulled apart and left to soak in its own savory juices until it tastes like perfection.
Today we’re going to show you how to create this incredible Belizean dish at home. Get ready for mouth-watering goodness!
May 14th, 2013
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.
February 4th, 2013
We’re so very proud of our little garden in bloom right now. We are even more proud to be able to show you where many of the ingredients for your meals come from – all fresh, all organic. We are currently harvesting potatoes and carrots and giant tomatoes, sweet peppers and arugula. Broccoli and cauliflower will be ready pretty soon. Your visit to Ka’ana is not complete until you check out our garden.