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