Friday, February 17, 2012

Belize: Cooking Around the World with Camilla (CATWWC)

We are continuing with the 'B's in our cooking around the world adventure, venturing to Belize for dinner tonight. I found two simple recipes that could be whipped up while helping the boys with homework and still feeling behind after our glorious four day weekend.

One ingredient is ubiquitous in Belizean cuisine: the coconut. They use every part of the coconut. The dried husk is used for stoking the cooking fires; the water, milk, or cream is a drink or the base of sauce; the meat is grated for a number of uses. I used coconut milk in the rice and beans and to simmer the fish. Yum-mo.

Belizean Rice and Beans

brown basmati rice
red kidney beans, cooked
coconut milk
minced garlic
pink Himalaya salt
flower pepper

Mix all the ingredients in a medium pot and cook the way you would usually cook rice.

Belizean Fish Stew

coconut milk
fresh herbs
minced garlic
pink Himalaya salt

flower pepper

In a large flat-bottomed pan, bring the coconut milk to a simmer. Stir in the minced garlic and lay the fish pieces in the pan. Top with sliced tomatoes. When the fish is just about cooked - firm to the touch - season with salt, pepper, and fresh herbs. Traditionally they use fresh thyme in this stew; I had fresh mint and fresh parsley. Serve with a squeeze of lemon or lime juice over the top.

Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing off for now. We're traveling to West Africa as Benin is up next.

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