Travel Through Food

First of all we’d like to wish everyone a Happy Easter! So, “Happy Easter everyone”.

I’m trying to keep the blog interesting since we are not doing anything out and away from the house, so here is what I came up with this week. Since everyone is doing a lot more cooking at home these days, we thought you might be running out of ideas or getting tired of the same old recipes. So we thought we’d put together some of our favorite recipes from Belize for you to try. Maybe you have already tried some of these before or maybe you are dreaming about a vacation to Belize and trying them for yourself. Either way, throw on some tropical music, get yourself a drink with an umbrella in it, put your apron on and let your imagination carry you away.

Imagine sitting on the beach with a cold drink and some mango lobster ceviche.

Mango Lobster Ceviche


1 pound lobster tails, boiled, cubed
2 cups ripe mangos, diced
1/2 cup red onion, diced, rinsed with cold water
1/2 cup cilantro, minced
1 habanero pepper, deseeded, minced
8 limes, juiced
Salt and freshly ground pepper to taste


Combine all ingredients in mixing bowl and season to taste. Let stand in refrigerator for 1 hour before serving.

Best served with tortilla chips.

A great meal after a day of exploring the jungle.

Jerk Chicken


8 pieces of chicken
1/2 teaspoon Season All
1/2 teaspoon freshly ground black pepper
4 tablespoons jerk seasoning
2 teaspoon dijon mustard
4 tablespoons olive oil
4 tablespoons unsalted butter, melted
2/3 cup chicken stock
1/3 cup mango mojo salsa (see below)


Heat oven to 350°F. Combine Season All, black pepper, jerk seasoning, and dijon mustard and coat chicken. Heat olive oil in a saucepan and sear chicken for 3 minutes on all sides. Remove from heat. Add butter and chicken stock to a baking dish along with chicken and bake for 20 minutes. Remove chicken. Simmer remaining juices over medium-low heat until reduced by half. Drizzle reduction over chicken and top with mango mojo salsa.

Mango Mojo Salsa


2 cups mango puree
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1 cup red onion, minced
1/4 cup ginger minced
1 tablespoon sugar
1/4 cup garlic, minced
2 cups olive oil
1/2 cup cilantro, minced
Salt and freshly ground pepper, to taste


Combine puree, juices, red onion, ginger, and sugar. Saute garlic in olive oil for 5-6 minutes. Add mango mixture and blend well. Simmer for 3 minutes. Add cilantro and season to taste.

Serve over jerk chicken, pork chops, or fish.

Sweet plantains are served with most Belizean meals.

Baked Plantain (One of my favorites)


3 large very ripe plantains, peeled
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon cinnamon powder


Preheat oven to 350 F. Coat a nonstick baking pan with cooking spray. Cut plantains into 2-inch thick slices. Arrange in baking pan and drizzle with olive oil. Sprinkle with brown sugar, cinnamon powder and then honey. Bake for 1 hour or until plantains are golden brown and very tender, turning occasionally.

Usually a weekly special at restaurants.

Escabeche (One of Kelley’s favorite)


4 lbs. chicken, cut into serving sizes
6 to 8 cups water
6 cloves garlic, crushed
8 dried oregano leaves
2 teaspoons salt
3 canned jalapeño peppers, pickled
1 teaspoon red recado (achiote)
2 pounds onions, sliced
1/2 cup vinegar
1/4 cup olive oil
2 teaspoons freshly ground pepper


Place chicken in a stockpot with water, garlic, oregano, salt, and jalapeño peppers. Bring to a boil. Lower heat and cook chicken. Remove chicken and drain, reserving broth and jalapeño peppers. Dissolve recado in a little vinegar, enough to make a paste and rub on the chicken. Arrange chicken on a broiler tray and broil until golden brown, set aside. Bring reserved broth to a boil, add onions and cook on medium heat for 15 minutes. Add vinegar, stir and drizzle with olive oil. Sprinkle with black pepper. Plate chicken over onion soup and serve with fresh corn tortillas or rice.

Coconut rice just tastes tropical.

Coconut White Rice


2 cups white rice
2 cups coconut milk
1 cup water
1 teaspoon salt
1 tablespoon butter


Bring rice, water, coconut milk, salt, and butter to a boil and allow to cook for 2 minutes. Reduce to medium heat and simmer for approximately 8 minutes or until liquid is fully absorbed. Reduce to low heat. Sprinkle with 1/4 cup water, cover and cook another 10 minutes until rice is tender.

Now that you are done with all that you are going to need something cool to wash it all down. Of course, in Belize there are unlimited choices for fresh tropical fruit juices. Then there are a couple of great alcoholic beverages made right here in Belize and they are Belikin beer and rum. And chances are if you are not in Belize then you probably won’t find a Belikin beer anywhere, so rum it is.

Imagine these are waiting for you on some beach somewhere.

Here’s a recipe for a Parrot Perch that will take you away to the tropics somewhere.


1 1/2 oz. coconut rum
1/2 oz. triple sec
1 banana
3 oz. orange juice
1 oz. banana syrup
4 oz crushed ice.

Combine all ingredients in a blender, and blend until smooth. Pour contents into a hurricane glass. Top with whipped cream and serve with a fruity garnish and a small umbrella.

I know it would be great if you could hop on a plane and come try all these for yourselves, and hopefully, you will be able to do that in the near future. But in the meantime, we hope you will try some of these recipes and let the food and your imagination take you away to someplace tropical.

Recipes are from the cookbook Flavors of Belize.


7 thoughts on “Travel Through Food”

  1. Happy Easter to you two!! Wow, I agree with all the comments here….food looks amazing and even provided recipes. Thank you so much! Glad you are healthy!!

  2. Happy Easter! Still trying to master the plabano peppers… but I’m always willing to try! They all look so yummy! You two are master chefs! 💗

    Hoping to sea you in 2020!!

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