Food

River food: There are two large mango trees at “Oasis Nation,” kids as young as 3 years old up pick the unripe mangos to eat. The teenagers will peel off the skin, cut the light green flesh around the core and into bite size pieces. Into a Ziploc bag they go with (depending on the chef) salt, pepper, hot sauce, consume powder and a squeeze of lime juice.  This seems to be their preferred snack for tubing down the river. Super crunchy and a strong pine flavor, not quite my thing.

Blanca is the cook for the Braaten household and the preschool. She has such a kind spirit and I’ve enjoyed eating and learning about some Belizean meals she’s made.

Papaya : I have never eaten so much papaya in my life as I have in Belize. It is in season right now and one of my favorite fruits to cut open. After trying a few techniques to remove the skin, I think I have the hang of it now. Then smoothly slicing all the way through length wise and opening it up to see the beautiful orange-red flesh studded in the center with plump black seeds is glorious indeed.

Rice and Beans with Stewed Chicken: I’ve had it 3-4 times now and it just keeps getting better! The dried beans are boiled with some crushed garlic cloves and the rice is cooked with coconut milk, adding sweetness to the dish.

Flowers for lunch?!: One afternoon a few of the boys were busy climbing a ladder and using a knife to cut down this large white cluster of flowers from the top of some palm tree. I know people eat zucchini blossoms but still, I was like “You’re going to eat a flower?” and it was good!

Tortillas: Being in Central America I’ve been spoiled with fresh, homemade tortillas. Oh so good, burritos with beans, shredded chicken and a little cheese makes your day. Fry Jacks are also made from the same batter and are a breakfast dish, just cut smaller and fried.

Heather’s Coffee Drink: Hazelnut coffee, sweeten condensed milk and some ice cubes.

Fish: Just last night we came home from being out all afternoon and the boys are in the kitchen with a whole fish they bought.  It was in the sink full of water and they didn’t know what to do with it. This is actually one of the very skills I was taught in culinary school, boning, filleting and skinning a fish! Of course I worked mostly with golden trout and the occasional 3-4 foot salmon but I felt confident enough to tackle the job. Allison helped me remove its’ head with a butcher’s knife. Then I did the rest. The boys wanted it fried so I grabbed he box of Shake and Back mix and used that for a quick crust. Yummy!

God Bless,