At Blancaneaux Lodge, we’re introducing our new farm-to-fork cooking class where guests can experience authentic Belizean culture through cuisine.
Celebrate the Diverse Cultures of Belize with Blancaneaux Lodge’s Farm-to-Fork Cooking Class
At Blancaneaux Lodge, we’re introducing our new farm-to-fork cooking class where guests can experience authentic Belizean culture through cuisine. The class begins with a behind-the-scenes tour of the resort’s expansive organic garden where guests can hand pick the seasonal vegetables needed for the meal. With a selection of local dishes to choose representing various ethnic groups of Belize, guests can work with the Lodge’s professional chefs to create a feast suited to their tastes. By following these traditional recipes, this unique culinary experience keeps the spirit and culture of Belize alive.
(Any of the menus chosen will consist of an appetizer, main course and dessert. The fee is US $60.00 per person + tax, the meal prepared is served for dinner)
Shrimp Ceviche- Tiny pieces of shrimp marinated in lime juice, vegetable and cilantro.
Traditional Belizean Sunday Supper
Rice and Beans is the most popular and known food in Belize. This recipe derives from the Caribbean/Creole tradition and presents many variations. In Belize it is commonly served and eaten as it is or as a side for almost any dish, such as chicken, fish or fried plantains.
Potato pudding, freshly grated potato (yams) with fresh ginger and a mix of spices bake for 45 minutes.
Chicken Salbutes- Deep fried corn tortilla topped with freshly chopped vegetable (Pico de Gallo) and shredded chicken.
Our black soup is made from fresh vegetable and chicken in a black recardo- hard boil eggs and freshly made corn tortillas.
Flan- a combination of milk and eggs whisked together, cook over low heat.
Conch Fritters- Tender morsel of conch are combine with our vegetable from our garden and flour bather.
The Garinagu (singular Garifuna) are an ethnic group of mixed ancestry who live primarily in Central America. They live along the Caribbean Coast in Belize, Guatemala, St. Vincent, Nicaragua and Honduras including the mainland, and on the island of Roatan. This traditional soup with vegetables, cook in thick rich coconut milk.
Cassava cake or Plastic Cake as it is known in this culture due to its elasticity. The cassava is grated while a selection spices is added, baked for about 45 minutes.