How to make Cassava Bread (Casabe)

First of all we´ll need:

1. – Cassava root or Yucca.

2. – Colander.

3. – Grater.

4. – A Skillet.

Let´s start it:

Step 1: We got to peel off the skin of the cassava and then we are going to pass the cassava root trough the first side showed on our grater picture.

Step 2: Now we will use our colander, to drain all the natural water that the cassava contains; put the cassava inside it and leave it on it a time, until you see that is dry or almost dry.

Step 3: Use a skillet of your selection and leave it on the stove a time, waiting to heat it up. Then put your cassava inside the heated skillet, we are not going to use oil or anything else; it won’t stick, just smooth the cassava using a spoon or the same spatula and give it the shape you want. When you think that one side is ready, flip it over to the other side with a spatula. It will be ready when you see that it´s color is turning brown then remove it from the skillet. Experiment with different shapes, thickness, thinness, as shall the brown that you prefer.

Step 4: Finally you can enjoy your delicious cassava bread!!! You can add to it butter, honey, cheese or anything that you can imagine =)

And this is it, now you can surprise to your friends or family making cassava bread.

How to make Ceviche

We will need:

Any amount of white fish, is recommended that use more than a half-gallon because the people will eat it fast.

One cup of Chopped/diced onion for every three cups of fish that you will use.

Chopped/diced red and green peppers, one half cup of each color.

If you desired, Hot sauce.

Salt and Pepper.

Lime juice, enough to entirely cover the fish completely.

A ceramic bowl, large jar or a glass.

A box of saltine crackers for enjoy so much more your ceviche.

Let´s start it:

1. - We got to take our fish and chop it in small squares then we have to put our fish squares on a ceramic bowl or any recipient that we have at home, and cover it with the lime juice and salt. (Remember to cover the fish entirely with the salt and the lime juice).

2. - Cover the ceramic bowl or your recipient with a cover or a dishtowel, and put it at the refrigerator at least 4 to 5 hours, you will see that the fish will be cook in the lime juice, after this time.

3. - Mix the choped/diced onions and the peppers in the same recipient (not in the same of the fish) with more lime juice and salt then leave it on repose for one hour at least.

4. – Now mix the fish with the chopped/diced onions and peppers, add a little bit more of salt and oil at taste now you can serve it or let it on repose about 1 hour for a flavor mix. Also you can make ceviche with shrimps, just replace the fish for shrimps or use both.

That´s all, now you can make ceviche for a party or just to share in family. Remember enjoy the ceviche with your saltine crakers.

Culture of Belize

About Belize Culture

Belize is a multi-ethnic country and is occupied by a number of ethnic groups such as Mayans, Mennonites, Kriols, Garifuna and Mestizos. The other groups are Spanish, English, Lebanese, East Indian and Chinese. The official language of Belize is English, while Spanish is also commonly used. However the Mayans, Garifuna and Mennonites converse in their own native languages.

Belize Ethnic Group

Mayans of Belize

Mayans are generally found in the central part of the country. Mayans in Belize are divided into two groups, Mopan Maya and Kekchi Maya. Due to widespread conversion to Catholicism, the number of Mopan Mayans at Belize have decreased considerably. Some were affected by diseases like small pox and were driven out of Belize by the British. However, by 1886 the Mopan Mayans of Belize started to migrate back to Belize. They settled in the Pueslo Viejo region and then shifted to the San Antonio in the Toledo District, which is the largest Mopan settlement in Belize.

The Kekchi Mayas of Belize were traditionally from the Verapaz region of Guatemala. They became a part of the Belize ethnic groups in the 1800s after losing their land and freedom to the German coffee growers. They settled in small groups on the banks of the rivers and streams, and formed small isolated villages in the Toledo district. Because of their isolation, the Kekchi Mayans of Belize were the most independent ethnic group of the country. Since their settlement, they indulged in co-operative farming and followed their indigenous cultural practices. Though there are 30 different Kekchi communities in Belize, with time the Kekchi Mayans and the Mopan Mayans of Belize have blended together. The indigenous language to both the groups is Cholan, which is the language of the Classic Maya heartland.

Mennonites in Belize

Mennonites form an intricate part of the Belize culture. Although the Mennonites in Belize form a very negligible part of the population, the culture of the community has an integrity of its own. The Mennonites began migrating to Belize from Manitoba Canada in the twentieth century. Some of the other places they emigrated from were Chihuahua and Mexico.

The traditional dress of the Mennonites community has the vibrancy of its culture imbibed in it. While the women wear long colorful apparels, the men are usually seen in denim overalls and hats. The occupation of the Mennonite com-munity in Belize includes fishing and handi-craft, which also includes furniture making. They have their own set of educational insti-tutions and religious beliefs, which charac-terize the community and distinguish it from all other communities in Belize. Belize has an extremely vibrant multi-ethnic society and has members with varied cultural lineages like German, Chinese and Lebanese. Some of the other communities that are predominant in the country are Creole, Spanish, Garifuna, English, Lebanese, Mestizo, Chinese, Maya and East Indian. Mennonites in Belize with its rich cultural heritage has made a significant mark in the culture and the demography of the country.

The Kriols of Belize

Kriols are also known as Creoles, are descendants of Africans who came from Jamaica and Nicaragua's Mosquito Coast. The social values of the Kriols at Belize are derived from the Anglo-Saxon countries, and are therefore different from that of the non-Indians and non-Mestizos. With time it has become difficult to distinguish Kriols with the other Belize ethnic groups. This is because of the adaptation of the Creole culture by the other ethnic groups.

In Portuguese the word creole means 'criar', that is to raise a child born to a family. The word Kriol basically refers to the language of the Creoles. The word was created by the Creoles themselves to distinguish themselves from other ethnic groups. which means languages of the Creoles. In addition to the Kriol language, the Kriols in Belize also speak English. Kriol language has evolved from English, but is no longer a part of English. The cuisine of Kriols of Belize has similarity with the cuisines of other ethnic groups present in the country. The Kriols love chimole, panadas and escabeche, which are originally Mes-tizo recipes. The staple food preparations of the Kriols consists of coconut milk, which they add in rice and beans, fish stew and Creole bread. The Kriols of Belize still today enjoy working in the logging camps. With close relations developing with the Europeans over the years, it is now difficult to distinguish the Kriols from the Europeans.

The Belizean Mestizos

The Mestizos constitute 44% to 48% of the total population of Belize. They are the descendants of the ancient Mayan and the Spanish settlers in the country. These communities arrived in Belize during the Yatacan Caste wars in the middle of the nineteenth century. The population of the Belizean Mestizos are concentrated in the districts of Corozal, Orange Walk, the northern islands of Caye Caulker, San Pedro Ambergis Caye and Cayo. The Belizean Mestizos have Spanish as their native language, while English and Creole languages are used outside the community. Some of the most important Belizean Mestizo dishes, which have also become a favorite in the whole of the country, include escabeche, tamales, panades and garnaches. An integral part of the country, the Belizean Mestizos have also lent a helping hand in the economic development of the country. The diversity in the culture and the religious belief of the ethnic communities in Belize have led to the diversity and the uniqueness of the Belize culture and history.

The Garifuna of Belize

Is a community, which forms an intricate part of the Belize culture and history. They are also known as Caribs, Black Caribs or Garinagu. Although they are not natives of Central America, their genetic descent trace back to an American lineage. This particular ethnic group has a mixed African and Carib Indian descent. It has its origin in the St. Vincent island, situated in the Lesser Antilles. The community Garifuna of Belize has its population restricted in six important villages of southern Belize. These are Dangriga, which was previously known as Stann Creek, Hopkins, Georgetown, Punta Gorda, Seine Bight and Barranco. Having a population of 11,000, the Garifuna community accounts for 8% of the total population of the country. Apart from Belize, the Garifuna community can also be found in Guatemala and Honduras.

Garifuna Culture

With the admixture of different African and Carib Indian culture, the Garifuna of Belize has a cultural uniqueness of its own. The occupation of Garifuna includes cultivation, hunting, and fishing, which are predominant among the American natives. Dance and the music, on the other hand, have an African tinge. The Garifuna religious rites and ceremonies too have an African ambiance. The language of the Garifuna has a French and Arawak influence. The Garifuna of Belize have added significantly to the cultural diversity of the country.

Belize culture is a unique blend of the cultures of the various ethnic groups of the country. Belize culture reflects the harmony between the various ethnic groups.

Carnitas Tacos

Carnitas, literally "little meats", is a type of braised or roasted (often after first being simmered)pork in Mexican cuisine.

Pork carnitas is traditionally made using the heavily marbled, rich boston butt cuts of pork.

The carnitas of Michoacan, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, tortillas, lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested.

Sundays is carnitas day in Mexico. Walking the neighborhoods or market perimeters on Sunday in practically any part of Mexico, especially central and west central and Michoacan, you'll find folks with huge hand-hammered copper cauldrons filled with joints of pork bobbing about in its own fat.

It can be a dish by itself, or as an ingredient in tamales, tortas, and burritos.

Ingredients: Serves 10

1/2 Cup fresh lime juice

1 tbsp salt

1 tsp Oregano

1 tsp Marjoram

5 lbs boneless pork shoulder

About 4 lbs rich-tasting pork lard

About 4 dozen corn tortillas

• In a large bowl, mix the lime juice, salt, oregano and marjoram. Cut the pork into slabs roughly 3 in thick, try to get them all about the same thickness so they will cook evenly.
• Place the meat in the bowl and turn to coat it on all sides with the lime juice mixture. Cover the bowl and let it stand for 1 hour, turning the meat occasionally.
• Over medium heat, melt the lard in a very large pot. Carefully slip the pork into the melted lard, crapping in any accumulated juices at the bottom of the bowl, the lard should completely cover the pork.
  
• After a few minutes the lard will come to a very gentle boil. Adjust the temperature as necessary to maintain an easy boil of large bubbles and cook, occasionally moving everything around with long-handled tongs to prevent sticking, until the meat is tender when pierced with a fork, about two hours.
• Next raise the temperature to medium high. Continue gently moving the slabs of pork regularly as the temperature rise. Let the meat cook for about 30 more minutes, or until the exterior is crispy and golden.

To serve, Steam the tortillas, can be on a skillet or fry pan, put the carnitas in a big plate, bowls with chopped onion, chopped coriander leaves, salsa, limes, guacamole; Set everything out as a buffet and let your friends dig in.

Buen Provecho

Caribbean Cococunut Curry Shrimp

Today we will prepare a Coconut Curry Shrimps that we call Caribbean and this is the result of the fusion of African, Amerindian, British, Spanish, French, Dutch, Indian and Chinese cuisine.

These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region.

Ingredients:
1/2 cup grated coconut
2 tablespoons vegetable oil
1 pound medium shrimp, peeled
1 cup red or green bell pepper strips
1-1/2 teaspoons bottled minced garlic
1 teaspoon curry powder
2/3 cup milk
2 teaspoons cornstarch
1 cup frozen peas

1. Toast coconut in a large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly, remove from pan. Crumble into smaller pieces when cool.
2. add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder, cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
3. combine milk and cornstarch in small bowl until smooth, stir into skillet. Add peas. cook and stir 1 to 2 minutes or until thickened. serve over rice, top with toasted coconut.

Buen provecho,

And don't forget to let us know what you are interested to learn next!!!!

Conch Fritters

Hi today we have a classic Appetizer from the Caribbean and a well know one in Belize.

Conch Fritters!!!!

A fritter is any kind of food coated in batter and deep fried.

A conch is a common name which is applied to a number of different species of medium-sized to large sea snails or their shells. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers. All parts of the conch meat are edible. However, some people find only the white meat appetizing.

Ingredients:

1 lb Cleaned Conch
1 oz Sweet green or red pepper
1/2 Habanero Pepper
1 oz Tomatoes
1 oz Onions
2 cups flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 Cup Water
1 tbsp Lime Juice
1/2 Gallon vegetable Oil

1. In a blender put all the ingredients with exception of the flour and the baking soda.
2. Sieve the Flour and baking powder in a bowl and add the mixed from the blender
3. Add the water as much is needed to form a stiff consistency
4. Heat the oil, to verify the oil is with enough heat drop some of the batter in to the oil, if the batter start to fried and float the temperature is correct, if the batter doesn't float, wait until is hot enough.
5. with a spoon take the batter and dropped in to the oil, do not throw the batter, placed gentle to avoid burn yourself with the hot oil
6. Fritters will be golden to deep brown
7. Dry with absorbent paper
8. Served with lemon wedges and Cocktail Sauce or Tartars Sauce.

Bone Appetite!!!!!!

Cochinita Pibil

Hi today we will prepare a recipe for Pibil Sauce, this sauce came from the original dish Called Cochinita Pibil (Pork Pibil) but can be use to cook, fish, chicken, pork the true is you can use it for any kind of meat you want.

This dish is a influence from the Maya to all the South of Mexico and also here in Belize, that is why is so common to find this in Belize, most in the border with Mexico.

Cochinita refers to a baby pig, so true cochinita pibil would involve roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes or vinegar are employed to duplicate the effect of the bitter orange on the meat. Another important ingredient in all pibil recipes is achiote (know as red recado in Belize, which gives the meat its characteristic color and adds to flavor.

Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. The Mayan word "pibil" means "buried".

Ingredients:

3 tbsp Red Recado

1 cup Orange Juice

1/2 cup Lime Juice

1/2 cup White Vinegar

3 pc Garlic

1 small pc Onion

Plantain Leaves

1. Mix all the ingredients in the blender.
2. You have to marinade the meat at least one day before with this sauce. (this will help to tenderize the meat)
3. Cook the meat in the oven, wrapped with the plantain leaves for 40 - 50 min.
4. Serve with Red onion and Habanero pepper.