Many years ago, Belize was the epitome of the traditional farm-to-table world. Meals were simple and fresh. The varied cultural backgrounds of the population meant local meals never got boring– at least for those of us who weren’t vegetarian! Admittedly, for the curious outsider, some options were pretty exotic and unusual. Stewed Armadillo or Gibnut, or Sere with Hudut are just a few dishes you would find on any menu in Belize. Cooks made the best use of local produce. The meat was always fresh. If you were brave enough to venture from your comfort zone, you discovered a whole new world of flavors.

Everybody I knew in the city had a farm with a caretaker, or knew somebody who did. Food came straight from there to the family table. Fruits like mango, soursop, custard apple, papaya,banana and pineapple were always available. Even the stranger ones like craboo or kinep were in abundance during their natural season. However, imported apples, pears and grapes were reserved for Christmas. This was an exotic once-a-year treat.

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