Watermelon Juice is quite refreshing on summer days and most Belizeans love it.
1 -2 cups of cubed/diced watermelon
1/4 -1/2 cup of lime or lemon juice
1 tsp of ginger (optional)
1/4 cup of brown sugar or more depending on your taste
1/4 cup of water or more depending on thickness
1 cup of crushed ice
Slice watermelon and remove as much of the seed as possible. Dice water melon into cubes. Combine all ingredients in a blender until it becomes liquid. Strain liquid and serve with ice or without.
- 3 or 4 lobster tails
- 1/2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 1-2 limes or lemons zest and juice
- 1/4 cup coconut oil
- 1 onion chopped
- 3 cloves garlic chopped or grated
- 1-2 habanero or jalepeno peppers seeded and chopped
- 2 inch piece ginger, peeled and chopped
- 1 teaspoon ground allspice
- 1 teaspoons ground thyme
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground mustard
1. In a food processor or blender combine all ingredients expect lobster and blend until smooth.
2. Pour marinade over lobster tails and marinate for 15mins to 20 mins.
3. Heat the oven to 350°F. Place the lobster pieces on a baking sheet and cook 10 to 20 minutes or until fully cook.
If you are like me Christmas is your favorite holiday. I enjoy family, friends and food (Three Fs). I, especially, look forward to making Belizean black fruit cake. I love fruit cake so much that 6 to 8 weeks before Christmas I start to soak the dried fruits for the cake. Here’s how I do it:
- 1lb of dried raisins
- 1lb of dried cherries chopped
- 1/2lb of dried currants
- 1/2 lb dried pineapple chopped
- 1/2lb dried dates chopped
- 1/2lb dried apricots chopped
- 1/2lbs pecans chopped
- 1/2lbs of walnuts chopped
- 1 Orange or lemon/lime peel chopped
- 1 Ginger peel chopped
- 2 cinnamon sticks
2 – 3 cups dark rum
1/2 cup Water
1/2 cup of sugar
- Chop into small pieces the cherries, dates, pineapple, ginger, orange peel, pecan and walnut.
- Mix all the dried fruits and nuts together,
- Pour in rum and water.
- Add sugar and cinnamon sticks.
- Put this mixture into an airtight container and keep it on your kitchen counter (Don’t refrigerate)
- You need to mix it every other day or at least once a week.
- After six-eight weeks your fruits are ready.
The cold season is upon us, folks. So, lets stay warm by having some hot chocolate. Better yet hot chocolate with a splash of coconut rum. Here’s a quick and easy recipe:
1/4 oz. coconut rum
1 cup hot chocolate (see recipe below)
Combine all ingredients and enjoy.
Hot Chocolate recipe::
- 1/3 cup cocoa powder
- 3/4 cup white sugar
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/3 cup boiling water
- 3 1/2 cups half & half milk
- 3/4 teaspoon vanilla extract
- 1/4 cup coconut milk
Combine all ingredients in a saucepan. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 -3 minutes until hot enough to your preference.. Serve and enjoy
Soursop or Guanabana is a green fruit grown primarily in Belize, Central America and the West Indies. Its green skin is prickly. Don’t eat the skin but do eat the creamy white inside core. You can find it online, at stores like Whole Foods, Latin and/or Caribbean markets. If you can find the actual fruit some places sell the core/pulp in frozen packets. Here’s a Soursop smoothie recipe:
1 cup Soursop pulp (Like Goya Guanabana pulp)
1 cup coconut milk
1/2 cup coconut water or plain water
1 cup of ice
1/2 tsp cinnamon or nutmeg or both
1 tsp vanilla essence
3 tbsp of sugar (or more to your taste)
1/2 teaspoon salt
1. Using a blender or food processor blend all ingredients until creamy and smooth.
2. Add water as needed to keep the mixture circulating through the blender.
Note: you can put in ice-trays and freeze for later.