Belizian Food

Fast Food Restaurants of Belize

One of the first things most visitors to Belize come to recognize is that there are no fast food restaurants here. No McDonald's. No Burger Kings. No KFCs. No Wendys. No Pizza Huts. No chain restaurants at all! How different this is to what we are use to.

But just ask the next taxi driver or business owner you see where the closest fast food restaurant is. You'll be surprised when he points his finger to some little shop down the road from where you are standing.

They don't look the same as you know them, but there are fast food restaurants and fast food anywhere you go in Belize. It just doesn't look like what you are accustomed to.

Fast food restaurants generally have a little area where you can stand at a counter or sit at a bench to eat. They are small little shops without fancy marquees. Maybe a sign will say Norma's Fast Food or Rosie's Restaurant or something else painted free-hand on the wall to indicate that food is sold there.

Once you identify a fast food restaurant and venture in you'll need a lesson on how to read the menu. Fast food is not a burger and fries here. A normal menu might include panades, garnaches, burritos, tacos, and salbutes.

Yes you recognize the burrito, a rolled up flour tortilla stuffed with goodies (usually chicken or beef, cheese or beans, and cabbage), and the taco, which in this case is a soft corn tortilla rolled up and stuffed (usually with chicken and cabbage).

Panades are corn turnovers stuffed with meat, beans, or fish, deep fried and garnished with cabbage. Garnaches are fried corn tortillas, like nacho chips but round and the size of small pancakes, with beans, cabbage, and cheese piled up on them. Another favorite is salbutes, flat, round circles of fried corn masa (the dough used to make corn tortilla) with stacks of stewed chicken and cabbage with tomatoes and cilantro on top. You can also ask for them with beans.

Other favorites usually sold by street vendors include bollos or tamales (usually filled with chicken and wrapped in plantain leaves) and tamalitos (grated fresh corn steamed in corn husks, sometimes with chickenjust ask).

If you see it on the menu, try the local Cowfoot Soup. It is a delicacy and can not be found just anywhere. No, you don't have to eat the foot, but the soup is worth the usual price of $2.50 US and is normally served with rice.

Just like in any culture, fast food is inexpensive. Eight panades will fill you up and will probably cost only $1 US. And for another 50 cents you can quench your thirst with a glass of fresh squeezed juice or a soft drink.

And every restaurant, fast food or otherwise, will include the famous rice and beans on the menu. This plate includes beans cooked in the rice with the meat of your choice, salad, and often a slice of fried plantain. It is the daily meal for many Belizeans, not to mention the number one choice on the menu for Belizeans who are eating out.

Explore, taste the difference, and enjoy!

Fast Food Redefined

Fast Food Restaurant - A little shop with a hand painted sign that indicates food is sold there which has a little area where you can stand at a counter or sit at a bench to eat.
Panades - Corn turnovers stuffed with beef, chicken, beans, or fish, deep fried and garnished with cabbage. Eight for $1 US.
Garnaches - Fried corn tortillas, like nacho chips but round and the size of small pancakes, with beans, cabbage, and cheese piled up on them. Six for $1 US.
Salbutes - Flat round circles of fried corn masa (the dough used to make corn tortilla) with stacks of stewed chicken and cabbage with tomatoes and cilantro on top. You can substitute chicken for beans. Four for $1 US.
Bollos or Tamales - Seasoned corn dumplings stuffed with chicken and wrapped in plantain leaves. Two for $1 US.
Tamalitos - Grated fresh corn steamed in corn husks, sometimes with chicken. If you don't want the chicken be sure to say "con no carne." With pollo, two for $1 US. Without chicken, four for $1 US.
Cowfoot Soup - A delicacy that cannot be found just anywhere. No, you don't have to eat the foot, but the soup is worth the usual price of $2.50 US and is served with rice.
Rice and Beans - The staple meal in Belize. Red beans cooked in rice and served with your choice of meat and a salad (coleslaw or potato salad). Often can be purchased by the plate at a choice of $1.50, $2, or $2.50 US.
Stewed Beans and Rice - Red beans stewed and served on top of white rice with your choice of meat and a salad. Not always found in fast food restaurants. $2.50 to $3.50 US.

Recipe from a Belizean Kitchen

Rice & Beans

1/2 lb. red kidney beans (450g)

1/2 tsp. pepper (2ml)

1/2 tsp. thyme (2ml)

1 tsp. salt (5ml)

2 plugs garlic (crushed)

1 medium onion (sliced)

1 cup coconut milk

2 lbs. rice (900g)

1 small pig tail or salted beef

6-8 cups of water

Methods

Soak beans for 4-6 hours

boil beans until tender with garlic, onion, and pig tail.

Season beans with black pepper, thyme, and salt.
Add coconut milk. Stir and taste. Let boil.

Clean rice.

Add rice to seasoned beans. Stir, then cover.  
Cook until water is absorbed or rice is tender. If necessary, add more water gradually until rice is tender.

Food Preparation Tips
Baking soda destroys B vitamins. Do not put in beans or peas to help soften them.

Rice grans vary in the amount of water they absorb. Usually, one cup of rice can absorb two cups water.

Reprinted from
Belizean Favourite Foods
by Erleen Godfrey

Garnaches

Ingredients:
1 lb corn tortilla
4 ozs cabbage
1 cup red kidney beans mashed or
1-cup refried beans
½ tsp salt ½ tsp pepper
¼ lb (1 cup) grated cheese
1 medium carrot grated
½ cup vinegar
Cooking oil for frying
Method:
1. Wash hands
2. Mash cooked beans, season and fry (set aside)
3. Grate cheese (set aside)
4. Grate carrot (use second largest side of grater)
5. Shred cabbage and put carrot and cabbage in small bowl with vinegar
6. Fry tortillas
7. Put beans on refried tortilla (as generously as possible)
8. Cover with cabbage and carrots
9. Sprinkle top with grated cheese.

Belize's unique location, lined by a Caribbean reef and covered in lush tropical jungle, meanwhile surrounded by many different cultures, gave rise to a unique culinary style when mixed with the island's British heritage.
When traveling you're sure to get a taste of the culture you're visiting, and the taste can be a literal one as often as not. Here you'll experience culinary delights combining Caribbean, Mexican, African, Spanish, and Mayan styles into something that is a distinct part of Belize and its culture.
Most meals are served with a side of rice and beans. In Belize you'll most often find that the rice and beans are cooked together with a little bit of coconut milk. This will be served alongside nearly any main course, which is most often some kind of meat.
Due to it's location, Belize specializes in seafood. Here it is a culinary delight to eat red snapper and grouper, though barracuda steak, conch fritters, and shrimp never disappoint. Lobster, however, is what draws customers. While the lobster is top-notch, it is only allowed to be caught legally during the lobster season. Any lobster served between February 15 and June 15 will be frozen from the previous season. Similarly, conch may not be caught from July through September.
If seafood isn't your style, chicken and other meats are widely available. The creole culinary style lent itself to the creation of a dish available across Belize: stew chicken. You'll also find stew beef and stew fish, and all are highly seasoned dark stews.
Those with more adventurous tastes may want to try two local options. Belize is home to both the iguana, known as "bamboo chicken," and the gibnut, also called "The Queen's Rat," a rodent that is commonly eaten and was served to Queen Elizabeth of England on her visit.
While vegetarians might be hard pressed to find dining options among Belize's creole cuisine, the Chinese food that travelers find throughout the country will offer some solid options. Other ethnic foods, especially of the Far Eastern variety, are also becoming popular in Belize City.
The most popular seasoning in Belize is Marie Sharp's Hot Sauce. This spicy topper will be found at nearly every restaurant, as well as most locals' kitchen tables.
Once you've sunk your teeth into a bite of well-seasoned creole cuisine, many travelers will want to wash it down with a local beverage. Belize's own beer, Belikin, has five styles available. There are lager, stout, Lighthouse, Premium, and Supreme varieties. Local cashew and berry wines are also an interesting change of pace, though other wines may be difficult to find and expensive. For those looking for something a little stronger, Belizean rum is the way to go, though there are local Belizean gin, vodka, and brandy as well.
On the less potent side, travelers can sip on tea, which is easy to find in this formerly-British country. Coffee, on the other hand, will almost always be instant. Fruit juices are surprisingly hard to come by, but sodas are widely available. One distinctly Belizean drink is seaweed, which combines seaweed, sugar, cream, and cinnamon.
A Note: Water in cities is almost always safe to drink, however, to be on the safe side many vacationers choose to always buy water or boil it before drinking.
Unusual foods and unique drinks make up the culinary style in Belize, but it's more than enough to keep visitors interested.
Travelers looking for high class dining experiences in Belize will not have too many options, however, restaurants are certainly not disappointing.
Some say the best way to choose a restaurant is to judge by the smells it produces. For those who want something a little clearer to choose between, it's easy to do. Most of Belize's restaurants are extremely laid back, and even the top-notch dining options rarely, if ever, require a jacket or tie. If you are looking for high class dining, however, the place to go is Ambergris Caye, which has become Belize's dining epicenter, and is home to most of the best restaurants.
Don't forget, however, that Belize has been heavily influenced by British culture in its restaurants. While coffee will almost undoubtedly be instant, tea is widely available. Further, travelers will want to observe proper etiquette when in Belize's restaurants. Reservations are not often necessary, but to ensure a spot at a particular restaurant for a special meal, travelers may want to make some.
Looking at the check vacationers will find an eight percent tax added to the cost of their meals. A service charge of 10 percent may be added as well. This service charge is for tipping, which is generally in the range of 10 to 15 percent. If there is a service charge added to the bill, no additional tip is necessary. However, if service was particularly attentive or good, a little extra tip is always welcome.
Restaurants in Belize have plenty to offer travelers with all kinds of tastes.
Food & Drink

While it is hard to pin down any specific Belizean cuisine, what you will find in Belize is a mix of Caribbean, Mexican, African, Spanish, and Mayan culinary influences. You'll also find burgers, pizzas, Chinese food, and even Indian restaurants.
Belize's strongest suit is its seafood. Fresh fish, lobster, shrimp, and conch are widely available, especially in the beach and island destinations. Belize has historically been a major exporter of lobster, but overharvesting has caused the population to decline. It is still readily available and relatively inexpensive, but there is a lobster season, usually from February 15 to July 14.
Rice and beans is a major staple, often served as an accompaniment to almost any main dish. A slight difference is to be inferred between "rice and beans," which are usually cooked (sometimes in coconut milk) and served together, and "beans and rice," which are usually cooked and served separately. Belizeans tend to use a small red bean, but black beans are sometimes used.
Aside from rice and beans, if there was such a thing as a national dish it would be stew chicken, and its close cousins stew beef and stew fish. These Kriol-based recipes are dark stews that get their color from a broad mix of spices, as well as red recado, which is made from annatto seed or achiote. A similar and related stew commonly found around Belize is chimole, which is sometimes called black gumbo.
Perhaps the most distinctive element of Belizean cuisine and dining is Marie Sharp's Hot Sauce. Almost no dining table is complete without a bottle of Marie Sharp's. The original Marie Sharp's is a very spicy sauce made from a base of habanero peppers, carrots, and onions. Currently, Marie Sharp's has a wide range of different hot sauces, jams, and chutneys. If you have a hankering for the hot stuff, you will find that your options aren't confined to Marie Sharp's. In many restaurants, you will often see a jar of habanero peppers and onions marinating in simple white vinegar. Marie Sharp's original sauce was named Melinda's; however, she no longer has anything to do with Melinda's (it's not even made in Belize anymore). One other local hot sauce you might see is Lizette's, which is also quite good.
Meals & Dining Customs
Belizeans tend to eat three meals a day, in similar fashion and hours to North Americans. Breakfasts tend to be served between 6:30 and 9am; lunch between noon and 2pm; and dinner between 6 and 10pm. Most meals and dining experiences are quite informal. In fact, there are only a few restaurants in the entire country that could be considered semiformal, and none require a jacket or tie, although you could certainly wear them.

Food

Breakfast -- The typical breakfast in Belize is quite simple, usually anchored by some scrambled eggs and refried red or black beans. However, instead of toast, you will often have a choice of tortillas, johnnycakes, or fry jacks to accompany them. Johnnycakes are a semidry, baked round flour biscuit, served with butter or stuffed with ham and/or cheese. Fry jacks are a similar batter and shape, but deep-fried, and either served as is or dusted with confectioner's sugar. The most common tortillas served in Belize are corn tortillas.
Appetizers -- Conch fritters are by far the country's most popular and tastiest appetizer. Deep-fried balls of flour batter and chopped conch meat are on most bar and restaurant menus in the country, particularly on the cayes and along the coast. Try some.
Sandwiches & Snacks -- Belize's light menus show a heavy Mexican and American influence. Many simple eateries and roadside carts will feature simple tacos, tamales (also called dukunu), or garnaches. The latter, a fried corn tortilla topped with beans, cheese, or shredded meat or chicken, would probably be considered a tostada by many. Popular stuffed pastries include meat pies and panades, small, deep-fried empanadas.
You can also get traditional sandwiches, often served on sliced white bread, as well as American-style burgers. I personally recommend looking for fish, shrimp, or conch burgers, which are available at most beach and island destinations.
Meat, Poultry & Wild Game -- Belizeans also eat a fair amount of meat and poultry, as well as some more interesting game. Because Belize only recently began to raise its own beef, the country relied for a long time on wild game. Some of the more interesting game items you might see on a Belizean menu include gibnut (paca) and iguana. The gibnut is actually a large rodent, which is often called "The Queen's Rat" or "The Royal Rat" because Queen Elizabeth was served gibnut during a visit here. Gibnut allegedly tastes like rabbit, a comparison I can live with, I guess. Iguana is frequently called "bamboo chicken," and it does actually taste a bit like chicken. Occasionally, you may also come across wild boar, armadillo, or some other forest-dwelling creature.
Another popular wild animal found in restaurants is the sea turtle, endangered all over the world, including in Belize. It's not yet illegal to sell sea turtle within Belize, but international agreements prohibit its export. Please don't order turtle steak, turtle soup, or turtle eggs. In fact, I'm a little hesitant to recommend the eating of wild game at all. So far, there's no reliable data on the impact that the hunting of wild game has had or could have, but there is reason for concern. Belize is struggling to preserve its natural environment, and as long as people order wild game, it will continue to show up on menus. Exceptions would be any farm-raised wild animals, like iguanas. When harvested from commercial "iguana farms," this wild game actually has the potential to mix sustainable yield with modern conservation.
Seafood -- Seafood is the basic staple of most of the country's coastal and island destinations. It is fresh and plentiful. Shrimp, conch, lobster (in season), and a variety of fish are almost always on the menu. You're best off sticking to simple preparations, either grilled or fried. My favorite fishes are grouper, snapper, and dorado (or mahimahi). You will also come across barracuda, shark, and marlin. You'll rarely find snook on the menu, and if so, you should definitely try this delicate white fish.
If you are in a Garífuna region, you should not miss the chance to try hudut, a fish stew or whole fish preparation served in a coconut-milk broth, often accompanied by mashed fried green plantains. Sere is a very similar Kriol dish that seems more like a traditional fish or seafood stew, but again, based on a coconut-milk broth.
Ceviche, a cold marinade of fish, conch, and/or shrimp cooked in lime juice and seasoned, is a great treat for lunch or as an appetizer.
Vegetables -- On the whole, you'll find vegetables surprisingly lacking in Belizean meals. Fresh garden salads are rare and hard to come by. A lack of fresh ingredients makes other vegetable dishes and sides almost as uncommon. Most restaurant meals come accompanied by a simple slaw of grated cabbage, or a potato or beet salad.
Fruits -- Belize has a wealth of delicious tropical fruits. The most common are mangoes (the season begins in May), papayas, pineapples, melons, and bananas. Other fruits you might find include the fruit of the cashew tree, which has orange or yellow glossy skin, and carambola (star fruit), a tart fruit, whose cross-sections form perfect stars.
Desserts -- Belize doesn't have a very extravagant or refined dessert culture. After all, the country was colonized by the British, not the French. However, you can usually find homemade coconut pie, chocolate pie, or bread pudding on most menus. Flan, an egg-and-condensed-milk custard imported from Mexico, is also popular.

Drink

Beverages -- Most major brands of soft drinks are available, as are fresh lime juice (limeade) and orange juice. You're in the tropics, so expect to find fresh shakes made with papaya, pineapple, or mango.
One of the most unique drinks you're likely to sample anywhere is a seaweed shake, a cooling concoction made of dried seaweed, evaporated and condensed milk, cinnamon, and nutmeg, and blended with ice. Seaweed shakes are sometimes kicked up with a shot of rum or brandy.
Water -- Much of the drinking water in Belize is rainwater. People use the roofs of their houses to collect water in a cistern, which supplies them for the year. Tap water isn't generally considered safe to drink, even in most cities and popular tourist towns. The water in Belize City and San Ignacio is relatively safe to drink, but travelers often get a touch of diarrhea whenever they hit a foreign country, so always play it safe. Ask for bottled drinking water at your hotel, and whenever you can, pick up a bottle of spring or purified water (available in most markets) to have handy.
Beer, Wine & Liquor -- The Belize Brewing Company's Belikin beer is the national beer of Belize. It comes in several varieties, including Belikin Lager, Belikin Premium, and Belikin Stout. The recipes and original brew masters all came from Germany. Both the lager and premium are full-bodied, hearty beers. The Belikin brewery also bottles a locally produced Guinness Stout, as thick and rich as its brand name demands.
As you'll find throughout the Caribbean, rum is the liquor of choice in Belize. There are several brands and distilleries producing rum in Belize. Probably the finest Belizean rum is the 5-year-aged Prestige. One of the most popular brands you'll come across is 1 Barrel, which has a hint of vanilla, and is slightly sweet for my taste.
Belize doesn't produce any traditional wines of note. The climate and soil are not very well suited for growing the right kind of grapes. On Ambergris Caye, the Rendezvous Restaurant & Winery does in fact import grape juice for the purpose of producing and bottling their own wines, although they are really more of a novelty than a delicacy.
Several different fruit wines are produced in Belize using native fruits, including pineapple and even banana. These wines are very sweet and are more a novelty than anything else. In remote parts of the country, you'll find homemade fruit wines that are a bit like hard cider.

Fish

Atún -- Tuna
Calamares -- Squid
Camarones -- Shrimp
Cangrejo -- Crab
Ceviche -- Marinated seafood salad
Dorado -- Dolphin, or mahimahi
Langosta -- Lobster
Langostinos -- Prawns
Lenguado -- Sole
Mejillones -- Mussels
Mero -- Grouper
Ostras -- Oysters
Pargo -- Snapper
Pulpo -- Octopus
Tiburón -- Shark

Meat

Bistec -- Beefsteak
Cerdo -- Pork
Chicharrones -- Fried pork rinds
Chuleta -- Cutlet
Conejo -- Rabbit
Cordero -- Lamb
Costillas -- Ribs
Jamón -- Ham
Lengua -- Tongue
Pato -- Duck
Pavo -- Turkey
Pollo -- Chicken

Vegetables

Aceitunas -- Olives
Alcachofa -- Artichoke
Berenjena -- Eggplant
Cebolla -- Onion
Elote -- Corn on the cob
Ensalada -- Salad
Espárragos -- Asparagus
Espinacas -- Spinach
Palmito -- Heart of palm
Papa -- Potato
Pepino -- Cucumber
Remolacha -- Beet
Repollo -- Cabbage
Tomate -- Tomato
Vainica -- String beans
Yuca -- Cassava, or manioc
Zanahoria -- Carrot

Fruits

Aguacate -- Avocado
Carambola -- Star fruit
Cereza -- Cherry
Ciruela -- Plum
Fresa -- Strawberry
Limón -- Lemon or lime
Mango -- Mango
Manzana -- Apple
Melocotón -- Peach
Mora -- Raspberry
Naranja -- Orange
Pera -- Pear
Piña -- Pineapple
Plátano -- Banana
Sandía -- Watermelon
Toronja -- Grapefruit
Uvas -- Grapes

Basics

Aceite -- Oil
Ajo -- Garlic
Azúcar -- Sugar
Frito -- Fried
Mantequilla -- Butter
Miel -- Honey
Mostaza -- Mustard
Natilla -- Sour cream
Pan -- Bread
Pimienta -- Pepper
Queso -- Cheese
Sal -- Salt
Tamal -- Filled cornmeal pastry
Tortilla -- Flat corn pancake

Menu Items

Bail op -- Traditional dish made with cassava, cocoa, sweet potatoes, plantains, boil cake, and fish or pig's tail
Bambam -- Traditional dish made with cassava
Bami -- Cassava bread
Chimoaleh -- Traditional dish of blackened chicken soup and rice; chimole in Spanish
Dukunu -- Dish of mashed and steamed corn, wrapped in a leaf, similar to a tamal
Eskabaycheh -- Pickled onion soup with chicken or fish; derived from the Spanish word escabeche ("pickled")
Garnache -- Fried tortilla topped with beans and rice
Janny kake -- Traditional fried or baked bread, served at breakfast
Konks -- Conch
Panades -- Traditional dish of finely chopped fish wrapped in a tortilla
Recado -- Red achiote paste
Reyeno -- Soup made with chicken, pork, and boiled eggs
Rise and beanz -- Rice and beans with coconut milk
Rompopo -- Alcoholic drink similar to eggnog
Strech-mi-gots -- Traditional taffy
Tablayta -- Coconut candy

 Belize Hot Sauce

Yield: 1 cup

Ingredients:

          1 sm  Onion, chopped
          2 clv  garlic, chopped
          1 tbl  Oil
          1 cup  Carrot, chopped
          2 cup  Water
          4  x  Habanero chiles, minced
          3 tbl  Lime juice, fresh
          3 tbl  White vinegar
          1 tsp  Salt

Method:
Saute onions in oil until soft.

Add carrots and water, bring to boil and cook until carrots are soft.

Remove from heat and add habs, lime juice, vinegar and salt.

Puree in processor until smooth.

Jar in sterilized containers.

Belize Beef on Spiced Potatoes

Ingredients:

-----------------  Beef:  ----------------
          1     lb  lean ground beef
          1 x 14 1/(2-ounce) can zesty diced tomatoes, undrained
      1 1/2    tsp  bottled minced garlic
          1 tsp  Caribbean jerk seasoning blend, plus additional to taste
                    Salt and pepper
          2 x  8- to (10-ounce) baking potatoes, such as russets, unpeeled

-----------------  Topping:  ----------------
        1/2 cup  plain yogurt
        3/4 tsp  bottled minced garlic
        1/2 tsp Caribbean jerk seasoning blend
Salt and pepper

Method:
To make beef: Brown ground beef in a large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles.

Pour off drippings.

Drain and reserve 1 tablespoon of the tomatoes.

Add remaining tomatoes, 1 1/2 teaspoons garlic and 1 teaspoon jerk seasoning to the beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, cut potatoes lengthwise into 1/4 inch-thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning to taste.

Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat for 10 to 12 minutes or until tender, when pierced with a fork, and lightly browned, turning once.

To make topping: Combine yogurt, garlic, jerk seasoning and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.

To serve, spoon beef mixture over potatoes. Serve with topping.

Curried Mahi-Mahi Kebabs Belize

Ingredients:

1 1/2lb  mahi-mahi fillet
1  lrg  not-too-ripe papaya
          1  lrg plantain or underripe banana
Vegetable oil for the grill
Cilantro sprigs for garnish

-----------------  MARINADE  ----------------
1/4 cup  olive oil
1/4 cup  white wine
1/4 cup  minced onion
3 tbl  minced cilantro
1 tbl  curry powder
Salt to taste
     Freshly-ground black pepper to taste

Method:
Seafood Alternatives: swordfish, shark, halibut Rinse the mahi-mahi and pat dry with paper towels. Cut the fish into 1-inch cubes. In a shallow dish, combine the marinade ingredients and mix well. Add the cubes of mahi-mahi and toss to thoroughly coat. Cover and refrigerate for 1 hour. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.

Meanwhile, halve the papaya and scoop out and discard the seeds. Peel away the skin with a small knife or vegetable peeler. Cut the papaya into 1-inch cubes. Peel the plantain and cut across into 1-inch pieces. Preheat the grill to high, or heat coals until they glow red, with white ash around the edges.

Take the mahi-mahi cubes from the marinade, allowing excess to drip off; reserve the marinade. Thread the mahi-mahi onto the skewers, alternating with pieces of papaya and plantain. Do not crowd ingredients on the kebabs, but leave a little space between so they will cook evenly.

Rub a lightly oiled towel or cloth over the grill and cook until well browned, 3 to 4 minutes. Brush a little marinade over the kebabs, then turn and continue cooking until the fish is opaque through, about 5 minutes longer.

This recipe yields 4 servings.

Comments: The combination of fruit and fish is an exotic alternative to the traditional "meat and vegetable" kebab. A dash of curry adds a golden hue and delightful flavor. Choose fruit that is still somewhat firm, without being rock solid, to ensure that it will hold up in cooking.

Salsa De Habanero (Belizean Habanero Sauce)

    
Yield: 1 Cup

Ingredients:

1 sm  Onion, chopped
1 tbl  Vegetable oil
        1/2 cup  Chopped carrots
1 cup  Water
         10 x  Fresh Habanero chiles, seeds and stems removed, minced
1/4  cup  Lime juice

Method:
Saute the onion in the oil until soft. Add the carrots and water.

Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature.

Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth.

This sauce will keep for weeks in the refrigerator.

Authors' heat scale: Extremely Hot