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
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