May is for mangoes in Belize. The country has over 20 varietals of mango trees. Twenty types of mangoes! They grow wild along the roadsides and have been expertly grafted and planted in yard- mangoes are everywhere, and they’re fruiting like mad at the moment.
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The weather is warm, the restrictions are loosening, tourism is picking back up, and the general attitude around town is expectant and lighthearted. The CDC has dropped their travel alert for Belize to a level 2, making it one of the safest destinations to visit right now. Loads of local residents have received their first round of vaccine at very efficiently ran public pop-up-community-clinic events and though enhanced sanitizing and social distancing protocols are still in place, things are feeling darn near normal. So, with that said, let’s…
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I spied something new-to-me at the veggie stand this week so I asked the friendly fellow behind the counter what it was. A Star Apple!
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Itz’ana Resort, luxury hotel and residences, has just begun offering wood-oven pizza prepared hot and fresh to be enjoyed on the beach or beside the pool. You needn’t be an overnight guest of the resort to relish this experience, Itz’ana invites you to participate in pizza by the pool every Saturday and Sunday
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I’m not trying to tell you how to live your life… but I’m sorta telling you how to live your life. If you’re in Placencia THIS weekend, I want to tell you where to eat.
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Oh really?! Now I thought mami was something else entirely! Poor Noel at the veg stand is getting tired of…
Lessons from the veggie stand! I picked IT up and put my pride down and asked the question: “what is this?” Sapodilla– the texture is odd… granular (?) and the taste is SWEET. Sort of like a soft pear but grainier and cloyingly sweet, confectionary sweet- like the sugar cube of fruits!
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Great job. Rice and bean is my favorite. Continue the Belizean way.
Okay, so it’s been my goal since we moved to Belize to improve my cooking skills in general but to learn to cook like a local specifically. I want to be proficient at (I don’t expect to master the local culinary skills, I know I’ll never throw a tortilla like a Maya) cooking regional fair because it’s 1) delicious and fresh 2) much more affordable! Imported ingredients can be pricey! Our first year here I made a friend at the Crossfit gym in San Pedro- Bella is a…
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I'll work on it! I have to try the Lee Chee that everyone is raving about
Let’s talk food… more specifically, let’s talk cheap eats! Everything on this list is ten Belize dollars (US $5) or less. Nosh all day long on a bitty budget and save your money for excursions.
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That looks awesome Meg. I have some dried hibiscus that makes a good tea. Sounds similar...I would love to try…
Sorrel is drank in Belize and throughout the Caribbean during the holiday season. It’s also called Jamaican sorrel, roselle, and rosebud. Tart and refreshing, sorrel tea boasts many of the same health benefits as cranberry juice.
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#5 Coconut Coconut anything and everything- You may have read my past post about coconuts so you’d know Phil and I LOVE the suckers. Belizean chefs use this local staple to flavor a plethora of dishes. Coconut rice, fish simmered in a coconut curry, fried coconut shrimp, shredded coconut candy, coconut bread a donuts… need I go on?!?! We go absolutely coconut crazy when we travel somewhere tropical. Perhaps the novelty wears off once you live there awhile but when we visit we feel the need to cram…
Read More© 2014 Megan Rodden and Phil Nagengast.
I love this recipe because it's really easy. We have an Alphonso mango tree but they're not quite ripe yet.…