24.  Belize (in the Caribbean)
Located on the northeast coast of Central America, south of the Yucatán Peninsula, on the Caribbean Sea.
Belize is a land of mountains, swamps, tropical jungles and a massive barrier reef; the Belize Barrier Reef which is dotted with hundreds of low-lying islands called cayes.
English is the official language (due to its history as a British colony), but most of the population also speaks a creole patois, and many Belizeans are multilingual.
“Belize has one of the most stable and democratic political systems in Central America. After its original capital, Belize City, was ravaged by a hurricane in 1961, a new capital, Belmopan, was built inland, about 50 miles (80 km) west of Belize City, which remains the country’s commercial and cultural centre as well as its most populous city.” 
-Britannica

The dishes we made:
Belizean Stew Chicken and Beans and Rice.

Stew Chicken from Belize              VERY, VERY, VERY Good!

Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water.

Chicken (thighs &/or breasts)
1/2 cup red recado (see below)
1 onion, chopped
1 Habanero, optional
a splash fresh lime juice or vinegar to taste

Marinate chicken in red recado overnight (or for at least 1 hour)
Heat up oil in a pot over medium.
Add chicken and brown in batches as necessary.
Remove chicken and add onion and cook until soft.
Return chicken to the pot. Toss with spices.
Cover chicken with water.
Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat).
Add a splash of lime juice or vinegar to brighten up the flavor. Adjust seasonings as necessary.

 

Red Recado         VERY, VERY, VERY Good!
A seasoning paste used throughout Central America, particularly the Yucatan peninsula.
The flavor profile is much more complex and totally different from other spices.
Some say that chicken cannot be served in Belize without Red Recado.

4+ Tbsp Annato seed powder
1/2 cup hot water
5 garlic cloves, skins on
1/2 large white onion, sliced thick
1 tablespoon dried oregano
1 1/2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder (about 2 ounces)
1 Tbsp coarse salt
1/4 cup cider vinegar
1 cup fresh orange juice

Toast garlic and onion in a dry skillet over medium-low heat for ~30 min, or until soft and slightly browned.
or
Sauté onion and garlic until soft.
Add all ingredients to a food processor or blender.
Blend until smooth.

Belize Beans and Rice             VERY, VERY Good!
Rice and beans is a classic one-pot meal in Belize. It is considered a poor man’s dish when made without coconut milk and herbs. It is typically served with a meat or fish dish, potato salad and fried plantains. This savory dish can be found in food stalls and restaurants across the country.

Beans, Black or Kidney                                             
1-2 cups rice
2-3 cloves Garlic
Onion, chopped
Celery, chopped
1 Bay Leaf
Parsley
1 can coconut Milk
Black Pepper
Salt
Water

Sauté onion, garlic and celery. After a few minutes add bay leaf.
Add beans.
Note: if using dried beans, pre-soak, rinse and cook prior to this step.
Add the chopped parsley to the beans, then season with salt and black pepper.
Rinse and drain the rice, then add to the pot of beans.
Add coconut milk and 1-2 Tbsp coconut oil.
Stir well, adjust the salt and cover the pot with a lid.
Cook over medium low heat for 45 minutes until the rice is tender.