Belizean Cooking

Harold's been into "all things Belize" since coming home and went out and bought some Coconut Rum, pineapple juice & mango juice so we can have our rum punch.

And then he made a typical Belizean meal from a cookbook we bought in Belize:

Mmm... A taste of Belizean cooking

Stewed Beef
by Fido's Courtyard & Pier, San Pedro, Ambergris Caye

Ingredients
1&1/2 lbs beef
1/2 gallon water
2 ounces recado (this is an annato paste)
1 bell pepper, sliced
1 medium onion, sliced
2 tomatoes, chopped
2 tablespoons Worcestershire sauce

Preparation
* heat oil in a large saute pan and fry the meat
* drain oil and set beef aside
* in another large pot bring the water to a boil
* add recado, mix well
* add onion, bell pepper and tomato
* bring the mixture down to a simmer and add the beef
* season with salt and pepper
* let simmer for about 20 minutes (H simmered 2.5 hours to reduce liquid)
* serve with rice and beans and fried plantain (and he served with plaintain!)

Serves 6


Rice and Beans with Coconut Milk
by Elvi's Kitchen, San Pedro, Ambergris Caye

Ingredients
1 cup red kidney beans
5 cups water
2 tablespoons onion, chopped
1 garlic clove
salt and pepper
pinch of thyme
2 cups rice
1 cup coconut milk

Preparation
* cook beans in pressure cooker until tender (don't add salt until beans are cooked) (Harold just used canned beans)
* saute chopped onion and add to the beans with salt, pepper and a pinch of thyme
* add the washed rice and coconut milk to the beans
* cook over low fire, stirring gently from time to time, until rice is cooked
* serve with your favourtie meat, fish or poultry dish

Serves 4


try it!