Easter Traditions in Belize

Easter is one of the most significant holidays in Belize. The celebrations blend Catholic traditions with the country’s unique cultural influences. Many families attend church services, while others take advantage of the long weekend to relax and travel. The holiday is marked by various traditions, including processions, beach outings, and sporting events.

What Easter Is Like in Belize

Easter in Belize is a national event with both religious and cultural significance. Schools and government offices close for the extended Easter weekend, and businesses operate at reduced hours. The holiday is a mix of solemn church services, family gatherings, and outdoor adventures, as many Belizeans flock to the cayes, rivers, and beaches to enjoy the warm weather. In areas that are not heavily visited by tourists expect businesses to be closed. Easter is a great time to be in Caye Caulker as it is quieter than normal and the island is visited by more locals than any other time of year.

Good Friday Is Very Slow in Belize

Good Friday is one of the most sacred days in Belize. Out of respect for religious observances, Belizean law used to prohibit alcohol sales (until 2022), and many businesses shut down for the day. In 2023, the San Pedro Mayor banned alcohol sales except for at restaurants. Streets are noticeably quiet, and most Belizeans attend church services or spend time at home with family. Many people refrain from consuming meat and instead opt for traditional fish dishes.

Holy Saturday Is Cross Country Cycling

One of the biggest sporting events in Belize, the Holy Saturday Cross Country Cycling Classic, takes place annually on Easter weekend. This long-distance race, dating back to 1928, attracts top local and international cyclists who compete in a grueling ride from Belize City to San Ignacio and back. The race is a major highlight of the Easter celebrations, drawing large crowds and nationwide excitement.

Spring Break in Belize

Easter coincides with spring break for many students, making it a popular time for travel and leisure. Coastal destinations like San Pedro, Placencia, and Caye Caulker see an influx of visitors, both local and international. The beaches come alive with music, festivities, and water sports, offering a vibrant contrast to the quieter religious traditions observed inland.

What Do Belizeans Eat for Easter?

Easter meals in Belize reflect both religious customs and cultural heritage. Many Belizeans abstain from meat, particularly on Good Friday, and instead enjoy Belizean seafood and vegetarian dishes. Popular Easter foods include:

• Hot Cross Buns – A staple Easter treat made of spiced dough with raisins and a cross on top.
• Fried Fish – Often served with rice, beans, or tortillas.
• Barracuda Recipe – Barracuda steaks or filets fry up really well. Try our barracuda recipe.
• Stuffed Snapper – A perfect recipe for a larger fish.
• Fish Panades – Corn dough stuffed with fish and deep-fried, served with tangy onion sauce.
• Sere – A traditional dish featuring root vegetables, eggs, and dumplings, often eaten during the Easter season.

The short version is: many Belizeans will observe the Easter Holidays by not eating meat.

What Do Belizeans Avoid on Good Friday?

Good Friday in Belize is observed with great reverence. Many Belizeans avoid loud music, parties, and physical labor as a sign of respect. Traditional beliefs also warn against swimming on Good Friday, with some claiming that doing so could lead to bad luck or even drowning. That said, many Belizeans will swim on Easter Sunday.

Do They Celebrate Easter in Belize?

Yes, Easter is widely celebrated in Belize. The holiday is a mix of religious observance, cultural traditions, and leisure activities. Church services, processions, and reenactments of the Passion of Christ are common, especially in towns with strong Catholic influences. Simultaneously, Belizeans take advantage of the long weekend to relax, travel, and enjoy festive gatherings.

How Long Is Easter Break in Belize?

Easter break in Belize typically lasts from Holy Thursday to Easter Monday, giving Belizeans an extended four-day holiday. Schools and many businesses close for this period, allowing families to travel, participate in religious ceremonies, or enjoy the festivities. The extended time off for teachers and government employees makes Easter one of the biggest holidays in Belize.

What Religion Is Belize?

Belize is a predominantly Christian country, with Roman Catholicism being the largest denomination. However, Protestant denominations such as Anglican, Methodist, and Pentecostal also have a strong presence. Additionally, Belize is home to diverse religious communities, including Mennonites, Hindus, Muslims, and Baha’is, reflecting its rich multicultural heritage. In much of Belize, Easter is observed fully. Meaning, people go to mass, attend a reenactment or other Easter themed events. In San Pedro (Ambergris Caye) the local Roman Catholic church is packed with parishioners on Easter.

Belize Holidays and Celebrations

Belizeans love their holidays. The biggest holidays in Belize are The Battle of St. George’s Caye Day, Independence Day, Garifuna Settlement Day, Baron Bliss Day, Christmas and Easter.

Easter in Belize

Easter in Belize is a time of faith, family, and festivity. Whether observing solemn church services, enjoying traditional foods, or cheering on cyclists in the Holy Saturday race, Belizeans embrace Easter with a mix of devotion and celebration. Whether you’re visiting Belize during this season or looking to experience its traditions from afar, Easter is a truly special time in this beautiful Caribbean country.

The post Easter in Belize appeared first on Belize News Post.

Our recipe comes from our grandma who would find the perfect coconuts, grate them, and strain the coconut milk to make these sweet Belizean Ideals at home. Once made these ideals can be frozen and kept for a long time, but at our house they never lasted more than a day or two.

Belizean Coconut Ideal Ingredients

• 1 whole coconut (for fresh coconut milk)
• 2 cans (24 oz or 710 ml) evaporated milk
• 1 can (14 oz or 397 g) sweetened condensed milk
• 1 tbsp ground cinnamon
• Water (as needed)
• Small plastic bags (non-zippered sandwich bags)

How to make Belizean Coconut Milk Ideal

Step 1: Extract Fresh Coconut Milk

1. Crack the Coconut
   • Find the “mouth” of the coconut (the softest eye) and pierce it with a knife to drain the coconut water. Set it aside (not needed for this recipe).
   • Use a cleaver or hammer to gently crack open the coconut.
   • Pry out the coconut meat using a paring knife.
2. Blend the Coconut Meat
   • Cut the coconut meat into small chunks.
   • Blend with 1 to 2 cups of water in a high-speed blender (such as a NutriBullet) until it forms a milky consistency.
3. Strain the Coconut Milk
   • Pour the blended coconut mixture through a fine mesh strainer or cheesecloth into a bowl.
   • Squeeze out as much milk as possible. If needed, add a little more water to the coconut pulp to extract extra milk.
   • Aim for about 13-15 oz (385-445 ml) of coconut milk.

Step 2: Mix the Ingredients

Combine the Milks

• In a large mixing bowl, add evaporated milk, sweetened condensed milk, and fresh coconut milk.
• Stir well to ensure the condensed milk dissolves completely.

4. Add Cinnamon
   • Sprinkle in the ground cinnamon and mix thoroughly.
5. Optional: Add Coconut Flakes
   • If you like texture, add a small amount of grated coconut flakes. However, if making it for kids, it’s best to leave it smooth.

Step 3: Fill & Freeze

7. Prepare the Bags
   • Using a measuring cup, pour about 1 cup of the mixture into each small plastic bag.
   • Twist the top of the bag tightly and tie a firm knot.
8. Arrange for Freezing
   • Place the filled bags in a flat container or bowl before transferring to the freezer.
   • Avoid placing them directly on wire racks, as they may freeze with indentations.
9. Freeze Overnight
   • Let the Coconut Ideal freeze for at least 6-8 hours or overnight.

How to Enjoy

• Once frozen, bite a small hole in the corner of the bag and suck out the icy treat.
• Alternatively, cut the top with scissors and enjoy with a spoon.

Tips & Variations

For a thicker, creamier texture, use less water when extracting the coconut milk.
For a vegan version, swap evaporated milk and condensed milk for coconut cream and a natural sweetener like agave or coconut sugar.
For added flavor, mix in vanilla extract or nutmeg.
Experiment with other flavors by adding fruits like mango, pineapple, or even chocolate.

Belizean Coconut Ideal Recipe

Coconut Ideal is a nostalgic Belizean frozen treat that brings back childhood memories of hot summer days. This sweet, creamy frozen delight is packed with the rich flavor of fresh coconut milk and hints of cinnamon. Unlike store-bought frozen treats, this homemade version has no preservatives, making it a healthier and more delicious alternative. Perfect for cooling down on a warm day, this traditional Belizean favorite is simple to make and fun to enjoy!

Enjoy & Stay Cool!

The post Belizean Coconut Ideal Recipe appeared first on Belize News Post.

Craboo season in Belize is more than just a time of harvest—it’s a cultural experience wrapped in nostalgia. As children, many Belizeans would run outside after the rain to collect fresh craboo that had fallen from the trees. Some would eat them plain, while others mashed them with condensed milk for a sweet and creamy treat. On hotter days, craboo ideal (frozen milk-based popsicles) were the ultimate refreshment. But nothing captured the essence of the season quite like stewed craboo, a fermented delicacy that could last for months, ensuring a taste of Belizean summer even during the cooler months. Craboo or Byrsonima crassifolia season in Belize is June, July, and August. Craboo is sometimes called tapal (Guatemala, Spanish), nance or nanche (Mexico, Spanish), and nace verde (El Salvador, Spanish).

In Belize, you can often find quart size plastic bags filled with stew craboo from road side vendors or mom and pop shops.

Prep Time: 30 minutes | Cook Time: None (Fermentation process) | Total Time: 3-6 months | Yield: 5 gallons (19 liters) | Servings: 40-50

Ingredients for Belizean Stewed Craboo

• 5 lbs (2.3 kg) fresh ripe craboo, washed and stems removed
• 5 lbs (2.3 kg) Belizean brown sugar (or dark brown sugar)
• Large airtight glass jar or food-grade plastic bucket with lid

How to Make Belizean Stewed Craboo

Step 1: Wash and Prepare the Craboo
Wash the craboo thoroughly, removing all dirt and stems. Drain well and transfer to a large airtight container.

Step 2: First Fermentation Stage
Add 5 lbs (2.3 kg) of brown sugar to the craboo, mixing to coat the fruit. Seal the container tightly to prevent air exposure and store in a cool, dark place for 3-4 weeks.

Step 3: Checking the Fermentation Progress
After 3-4 weeks, check to see if all the sugar has dissolved. If not, stir with a clean utensil and let it sit for another 1-2 weeks. At this stage, the liquid in the container may be very sour. You can drain it if desired, but keeping it adds extra depth of flavor.

Step 4: Sweetening and Maturing the Stew
Add another 5 lbs (2.3 kg) of brown sugar to the craboo. Seal the container again and let it ferment for another 2-3 months.

Step 5: Final Taste and Storage
After two months, taste the craboo. If it is still too tangy, add more sugar and allow it to sit for another 1-2 months. Once fully fermented, the craboo will turn deep brown with a rich, caramelized flavor.

Serving and Storage Tips for Belize Stewed Craboo Recipe

Stewed craboo is more than just a dessert—it’s a piece of Belizean heritage. Enjoy it by the spoonful, drizzle it over ice cream, or pair it with cake for a decadent treat. Some Belizeans enhance its flavor with a hint of cinnamon or other spices. Always use a clean spoon when serving to maintain freshness. Properly stored, fermented craboo can last for months, deepening in flavor over time.

Nutritional Information (Per 100g Serving)

• Calories: 180 kcal
• Carbohydrates: 45g
• Sugars: 40g
• Calcium: 15mg
• Vitamin C: 8mg

FAQ About Craboo (Byrsonima crassifolia)

What is craboo?

Craboo, also known as nance, is a small drupe (stone fruit) that belongs to the acerola family. It is native to Belize, Central America, and parts of the Caribbean. The fruit comes in different varieties, with larger, sweeter ones preferred for eating fresh or canning, while the smaller, tart varieties are often used for fermentation.

How is craboo eaten?

Craboo can be enjoyed in several ways:

• Fresh – Eaten straight from the tree or market.
• Crushed with milk – Commonly mixed with evaporated or condensed milk for a creamy dessert.
• Stewed with sugar – A traditional method of fermenting the fruit for long-term preservation.
• Ice cream and wine – Used to make flavored ice creams and fermented beverages.
• Savory dishes – Historically used in soups, meat stuffings, and with stewed chicken.

What are some traditional uses of craboo beyond food?

• Natural dye – Green, unripe craboo can be used to dye cotton light brown.
• Fishing aid – Small pieces of craboo branches have been used to stun fish in streams, likely due to their oxalic acid content.
• Leather tanning – The bark, rich in tannins (17-28%), has been used for tanning hides.
• Woodwork – Craboo wood is durable and was traditionally used for boat ribs, tool handles, and small wooden structures.

Does craboo have medicinal properties?

Yes, craboo has been used in traditional medicine for various ailments:

• Diarrhea relief – Craboo leaves are brewed into tea to treat digestive issues.
• Fever and lung ailments – A bark infusion is used to lower fever and aid respiratory conditions.
• Gum health – The astringent properties of the bark help tighten teeth affected by gum disease.
• Wound healing – In Guyana, pounded craboo bark is applied to wounds.
• Ulcer treatment – In Mexico, craboo bark has been used to heal ulcers.
• Snakebite antidote – Belizean folklore suggests craboo has been used to treat snakebites.
• Blood sugar and cholesterol management – Recent research indicates craboo fruit and seeds may help lower blood sugar and cholesterol levels, making it beneficial for diabetics.

Is craboo commercially cultivated?

Despite its abundance in Belize and other tropical regions, craboo is not widely commercialized. Most of its consumption remains local, with small-scale harvesting for personal use or sale in local markets. However, its use in liquors, desserts, and natural remedies has sustained its cultural significance.

Can you grow craboo at home?

Yes! Craboo trees thrive in sandy and alkaline soils and can withstand drought conditions. They can be grown from seeds but require patience, as they take several years to bear fruit. Once mature, the tree can produce an abundance of fruit from July through September.

Belizean Stew Craboo Recipe

Belizean stewed craboo is a taste of the past, preserved for the future. Whether enjoyed during summer gatherings or as a simple, nostalgic snack, this delicacy is a beloved part of Belize’s rich culinary tradition.

The post Belizean Stewed Craboo Recipe appeared first on Belize News Post.

Stretch Mi Guts – Belizean Coconut Taffy Recipe

A Candy of Patience, Tradition, and Strength

In a world where fast and convenient often overshadow slow and traditional, Stretch Mi Guts stands as a symbol of patience, skill, and cultural pride. This old-school Belizean Creole taffy is a rare treat, not just because of its unique texture but because making it is truly a labor of love.

For many, the art of crafting Stretch Mi Guts has nearly faded into memory, with only a handful of people still practicing the meticulous process. Unlike modern candies mass-produced by machines, this treat demands endurance—lots of stirring, pulling, and waiting. Stretch mi guts is a tradition that is fading while some try to keep it going.

For those who know, the process is as rewarding as the result. There are no shortcuts— intuition, patience, and a deep-rooted understanding passed down through generations. And when it’s finally done, when that first bite of coconut-sweet taffy melts in your mouth, you taste not just sugar, but history.

• Prep Time: 10 minutes
• Cook Time: 1.5 – 2 hours
• Cooling & Stretching Time: 30 – 40 minutes
• Total Time: 2.5 – 3 hours
• Yield: About 20 – 25 pieces
• Serving Size: 1 piece

Ingredients:

• 1 cup fresh coconut water (from young coconuts)
• 3 cups white sugar (or brown sugar for a deeper flavor)
• 4 tablespoons butter (divided)
• ½ of a lemon (juice only)

Stretch Mi Guts Recipe Instructions

Step 1: Prepare Your Workspace

1. Grease a baking sheet generously with 2 tablespoons of butter. This will prevent the candy from sticking as it cools.
2. Set aside the remaining 2 tablespoons of butter for cooking.

Step 2: Start the Candy Mixture

1. In a large, heavy-bottomed pot, melt the remaining 2 tablespoons of butter over high heat.
2. Once melted, add the coconut water and sugar, stirring continuously to dissolve the sugar crystals.
3. Continue stirring as the mixture begins to boil.

Step 3: Boiling & Testing

1. Let the mixture boil vigorously, keeping a close eye on it. Stir constantly to prevent burning.
2. After a few minutes, squeeze the lemon juice directly into the pot. This acts as the natural citric acid needed for the taffy to develop the right consistency.
3. If using a candy thermometer, wait until the mixture reaches 270°F (132°C) (the “soft crack” stage).
4. If you don’t have a thermometer, use the cold water test:
   • Drop a small spoonful of the boiling syrup into a bowl of cold water.
   • If it forms pliable threads that can be stretched but don’t dissolve, it’s ready.

Step 4: Cooling the Mixture

1. Once the mixture reaches the right consistency, immediately pour it onto the greased baking sheet.
2. Let it cool slightly—about 30 minutes—until it becomes firm but still pliable.

Step 5: Stretching & Shaping

1. While still warm but manageable, glove up (latex-free gloves recommended) to protect your hands.
2. Gather the cooled mixture into a large ball and begin stretching it.
3. Pull, fold, and twist repeatedly—this aerates the taffy, giving it a lighter, chewy texture.
4. Traditionally, people stretched it using a hook or nail on the wall, but if unavailable, just pull it by hand.
5. Continue stretching until the candy lightens in color and firms up.

Step 6: Cutting & Serving

1. Once stretched, lay the candy out and cut it into bite-sized pieces before it hardens completely.
2. Shape each piece into rounder, smoother shapes to avoid sharp edges.
3. Allow to cool completely before serving.

Storage Tips:

• Once cooled, store in an airtight container to prevent humidity from affecting its texture.
• For gifting, wrap each piece individually in wax paper or plastic wrap.

Estimated Nutritional Information (Per Piece)

(Approximate values based on recipe yield of 25 pieces)

• Calories: 65 kcal
• Total Fat: 1.2 g
• Saturated Fat: 0.8 g
• Cholesterol: 3 mg
• Carbohydrates: 13.5 g
• Sugars: 13 g
• Protein: 0 g
• Sodium: 1 mg

(Values may vary slightly based on sugar type and coconut water content.)

Stretch Mi Guts Recipe: A Sweet Reminder of Hard Work and Heritage

Making Stretch Mi Guts is more than just candy-making—it’s a connection to Belize’s past, a reminder of a time when sweets weren’t just bought but carefully crafted. The process, though long and demanding, embodies the resilience of the Creole people, their ability to create something special out of the simplest ingredients—young coconut water, lime, and sugar.

As the last piece is stretched and cooled, the reward isn’t just the candy itself, but the hands-on experience of tradition, the shared laughter over a bubbling pot, and the satisfaction of knowing you’ve kept a piece of Belizean heritage alive.

So next time you find yourself making Stretch Mi Guts, take a moment to appreciate the process. It’s not just about the candy—it’s about the journey, the patience, and the pride in carrying on a tradition that, like the taffy itself, stretches across generations.

Enjoy and share this sweet taste of Belizean culture!

The post Stretch Mi Guts Recipe appeared first on Belize News Post.

Belizean Honey Buns are a beloved snack, cherished for their sticky, dense texture and rich molasses flavor. Honey buns feature two Belizean products: dark brown sugar and molasses. Perfect for any occasion, these buns are a nostalgic reminder of simpler times in Belize when snacks were savored with a frozen ideal or a warm cup of tea. This recipe captures the essence of the traditional treat, with a twist to make it more moist and flavorful.

A Belizean Honey Bun should not be confused with other “honey buns” that look like cinnamon rolls. A Belizean Honey Bun is more closely related to a brownie that a roll or bread. Of course there are also Belizean Buns.

As a child growing up in Belize we could find these honey buns at mom and pop stores operating out of households. You could buy honey buns for a few cents each. These days they are harder to find as most of the mom and pop stores have closed in favor of larger general stores as the economy of Belize is changing.

Recipe Information:

• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 15-20 buns

Estimated Nutritional Information (Per Serving – Based on 15 Servings)

• Calories: 190 kcal
• Carbohydrates: 27g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 95mg
• Fiber: 0.5g
• Sugar: 17g

Ingredients for Belizean Honey Buns

Dry Ingredients:

• 1 cup (125g) all-purpose flour
• 1 cup (200g) dark brown sugar (dark for richer color and flavor)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 2 large eggs
• 1/2 cup (113g) melted butter (or substitute with light cooking oil like canola or corn oil)
• 1 tablespoon honey
• 2 tablespoons molasses (use 3 tablespoons for a darker color)

For Glazing:

• 2 tablespoons honey

Step-by-Step Guide to Making Belizean Honey Buns

Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 7×10-inch baking pan or similar size to ensure easy removal after baking.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt. Break up any sugar clumps to ensure a smooth mixture.

Step 3: Prepare the Wet Ingredients
Melt the butter in the microwave (about 20-25 seconds). Lightly beat the eggs in a separate small bowl.

Step 4: Mix the Batter
Add the melted butter to the dry ingredients, mixing with a wooden spoon or whisk until evenly combined. Stir in the honey and molasses until smooth. Finally, incorporate the beaten eggs to form a thick, sticky batter.

Step 5: Pour and Spread the Batter
Transfer the batter to the prepared baking pan. Use a spatula to spread it evenly. The batter will be dense, so ensure an even layer for uniform baking.

Step 6: Bake to Perfection
Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Adjust baking time slightly if needed, depending on your oven.

Step 7: Add the Honey Glaze
While the buns are still warm, use a pastry or barbecue brush to glaze the tops with honey. This creates the characteristic sticky finish that defines Honey Buns.

Step 8: Cool and Serve
Allow the buns to cool in the pan for 10 minutes before transferring them to a wire rack. Once completely cooled, cut into squares or bars. Enjoy as a snack, dessert, or paired with your favorite beverage.

Tips for Perfect Honey Buns Every Time

• Brown Sugar Choice: The darker the sugar, the richer the flavor and color of the buns.
• Molasses Alternative: For a slightly less intense flavor, use 2 tablespoons molasses and 1 tablespoon honey.
• Storage: Store the buns in an airtight container for up to three days.
• Optional Additions: Add a pinch of cinnamon or nutmeg for a spiced variation.

Share the Sweetness of Belizean Honey Buns

Belizean Honey Buns are more than just a snack—they’re a taste of tradition. Easy to make and packed with flavor, these buns are perfect for family gatherings, potlucks, or just as a comforting treat. Make them part of your baking repertoire and share the joy with loved ones. Don’t forget to tag your creations to inspire others to try this delightful Belizean classic!

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Polvorónes Cookies: A Belizean Nostalgia

Polvorón cookies are a crumbly, melt-in-your-mouth shortbread with a rich heritage. Inspired by Spanish roots and Belizean childhood memories, these cookies are perfect for any occasion. Here’s a recipe combining tradition with tested techniques to give you the best of both worlds.

Recipe Details

Total Time: 40–45 minutes

Yield: Approximately 24 cookies (depending on size)

Prep Time: 20 minutes (including mixing and shaping)

Cook Time: 20–25 minutes

Belizean Polvorón Cookie Recipe

• Dry Ingredients:
  • 2 cups (250 g) all-purpose flour or self-rising flour (See note below if using all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
• Other Ingredients:
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (60 g) confectioner’s sugar (or 2 cups granulated sugar, if preferred)
  • 2 teaspoons vanilla extract (or 1 teaspoon each of vanilla and almond extract)
  • Extra sugar for sprinkling

Note: To make self-rising flour, subtract 2 teaspoons of flour from every cup and replace with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

How to make Belizean Polvorón Cookies

1. Prepare the Flour:
   • If using all-purpose flour, prepare it as self-rising flour by mixing the flour, baking powder, and salt.
2. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and confectioner’s sugar until light, fluffy, and smooth.
3. Combine Dry and Wet Ingredients:
   • Gradually add half of the flour mixture to the creamed butter and sugar, mixing slowly to prevent spillage.
   • Add the remaining flour and mix until the dough comes together. The dough should be soft but not sticky.
4. Add Extracts:
   • Stir in the vanilla and almond extracts for a subtle flavor boost.
5. Shape the Dough:
   • Turn the dough onto a clean countertop and knead briefly until smooth and pliable. Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Form Cookies:
   • After chilling, cut off pieces of dough and roll into small balls. Flatten them gently with the bottom of a glass or tumbler.
   • Sprinkle each cookie with a light dusting of sugar for extra sweetness.
7. Bake:
   • Preheat the oven to 350°F (175°C). Place cookies on a greased or parchment-lined baking sheet, spacing them 2 inches apart.
   • Bake for 20–25 minutes or until golden brown around the edges.
8. Finish:
   • While the cookies are still warm, sprinkle a little more sugar on top for a nostalgic touch.

Tips

• Texture: The dough will be powdery, not sticky. It should feel like soft play-dough after shaping.
• Storage: Store in an airtight container at room temperature for up to a week.

Belizean Polvorón Cookie Recipe

Enjoy these delightful polvorón cookies and share a piece of Belizean heritage with friends and family! If you enjoy baking Belize treats you may also enjoy our recipes for Coconut Crusts, and Rum Cake.

The post Belizean Polvorón Cookie Recipe appeared first on Belize News Post.

Packed with the sweet richness of bananas and a blend of spices, this easy-to-make bread is perfect for breakfast, dessert, or a snack. Follow this recipe to bring a slice of Belizean tradition into your kitchen!

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Banana Bread Ingredients:

Wet Ingredients:

• 6 medium bananas, mashed (approximately 2 cups/475 ml)
• ½ cup (120 ml) milk + 1 tablespoon (15 ml) vinegar (to create buttermilk)
• 4 large eggs
• 1 cup (240 ml) vegetable oil
• 1½ cups (300 g) white or brown sugar
• 3 teaspoons (15 ml) vanilla extract

Dry Ingredients:

• 4 cups (480 g) all-purpose flour
• 3 teaspoons (15 g) baking powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) nutmeg
• 1 teaspoon (5 g) cinnamon

Belizean Banana Bread Recipe Instructions:

1. Prepare the buttermilk: Mix the milk and vinegar in a small bowl. Let sit for 5 minutes until it curdles slightly.
2. Prepare the wet ingredients: In a mixing bowl, beat the eggs with oil, sugar, and vanilla extract until well combined.
3. Mash the bananas: Stir the mashed bananas into the wet ingredients, followed by the buttermilk.
4. Mix the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
6. Prepare the baking pans: Grease two 9×5 inch (23×13 cm) loaf pans with butter or non-stick spray. Pour the batter evenly into the prepared pans.
7. Bake: Preheat your oven to 350°F (175°C). Bake the banana bread for 1 hour or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack. Cool completely before slicing.

Additional Notes:

• This recipe yields two loaves, making it ideal for sharing.
• Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Optional add-ins: Chocolate chips, chopped walnuts, or shredded coconut for extra flavor and texture.

Estimated Nutritional Information (Per Slice, based on 12 servings per loaf):

• Calories: 250
• Fat: 10 g
• Carbohydrates: 35 g
• Protein: 3 g
• Fiber: 2 g
• Sugar: 20 g

We love eating banana bread for breakfast. Warmed with butter on a hot comal and eaten with fresh fried egg on top.

Checkout out our other recipes featuring bananas: Hudut, Sere, Banana Fritters, Banana Muffins, and even tamales.

The post Belizean Banana Bread Recipe appeared first on Belize News Post.

Baking these onion rolls is straightforward and can be done dairy free.

Onion Rolls Recipe Ingredients

Sautéed Onions:

• 2 tablespoons margarine or unsalted butter
• 2 medium yellow onions, peeled and finely diced
• 2 pinches of salt

Dough:

• 1 cup (240 ml) warm water (110–115°F / 45°C)
• 2½ teaspoons fast-acting dry yeast
• 1 teaspoon sugar
• 3½–4 cups (420–480 g) bread flour, as needed
• 3 tablespoons honey or ¼ cup (50 g) sugar
• 2 large eggs, beaten (reserve 1 tablespoon for egg wash)
• ¼ cup (60 ml) extra virgin olive oil or vegetable oil
• 1¼ teaspoons salt
• 1 teaspoon onion powder

Topping:

• 2 teaspoons poppy seeds or sesame seeds
• ½ tablespoon melted margarine or olive oil, for brushing

Instructions

1. Prepare the Sautéed Onions:

1. Melt the margarine in a frying pan over medium heat.
2. Add the diced onions and 2 pinches of salt. Sauté for about 4 minutes, stirring occasionally, until softened and translucent.
3. Reserve ¼ of the onions for topping. Continue cooking the remaining onions for another 3–4 minutes until golden brown. Set aside to cool.

2. Make the Dough:

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5–10 minutes until the yeast becomes foamy.
2. Add 3½ cups of bread flour, honey (or sugar), eggs (reserve 1 tablespoon), olive oil, salt, and onion powder. Mix at low speed until the dough starts to come together.
3. Let the dough rest for 15 minutes to allow the flour to hydrate.

3. Knead the Dough:

1. Gradually add more flour, 2 tablespoons at a time, until the dough is soft and slightly sticky. Knead the dough for 5 minutes.
2. Add the cooked onions (excluding the reserved portion) and knead until they are evenly incorporated, about 5 more minutes.
3. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

4. Shape the Rolls:

1. Preheat the oven to 400°F (200°C).
2. Punch down the risen dough and transfer it to a floured surface. Divide it into 16 equal portions.
3. Shape each portion into a smooth roll, tucking the edges underneath. Place the rolls, seam side down, on a parchment-lined 9 x 13-inch (23 x 33 cm) baking pan.
4. Cover with a towel and let the rolls rise for another 30 minutes, until puffy.

5. Add Toppings and Bake:

1. Brush the tops of the rolls with the reserved beaten egg.
2. Sprinkle with poppy or sesame seeds and the reserved sautéed onions.
3. Bake for 20 minutes, or until golden brown and the bottoms sound hollow when tapped.
4. Brush the freshly baked rolls with melted margarine for a glossy finish.

Serving Suggestion:

Enjoy these onion rolls warm with a pat of butter or alongside soups and stews for a hearty meal.

Notes:

• Ensure your water is not too hot, as it may kill the yeast.
• These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Onion Rolls Recipe

We love baking these rolls during the holidays and serving them along side a holiday ham or roasted turkey. They are delicious fresh and last several days (if you can stand not eating them). If you enjoy this recipe you may also enjoy our other baking recipes. We love cinnamons and caprichos too.

The post Onion Rolls Recipe appeared first on Belize News Post.

Growing up in Belize, turkeys weren’t always the norm for special occasions, but when they were prepared, it was a feast to remember. Back then, “yard birds” (raised at home) were more common, and turkeys were often a rare indulgence, sourced from nearby “milpas” (small family farms). These days more and more turkeys are grown by the Belizean Mennonites or imported.

In the old days preparing a turkey was a labor of love, involving careful cleaning, seasoning, and roasting to perfection. This recipe carries forward that tradition with simple, flavorful ingredients that enhance the natural taste of the bird, ensuring a tender and juicy result every time.

This recipe calls for a typical Belizean ingredient: red recado. Which you can buy or make recado at home.

Belizean Seasoning for Turkey Ingredients

For the Seasoning Paste

• 120 ml (½ cup) olive oil
• 1 medium onion (about 150 g/5 oz)
• 1 whole green bell pepper (about 200 g/7 oz)
• 3 cloves garlic
• 4 teaspoons fresh or dried rosemary, thyme, sage, and marjoram (1 teaspoon each)
• 30 g (1 golf ball-sized piece) Belizean red recado (achiote paste)
• 15 g (3 teaspoons) Lawry’s seasoned salt

For Cleaning the Turkey

• 1 liter (4 cups) vinegar or juice of 2 lemons (mixed with water for cleaning)

Additional

• 1 turkey, about 12 lbs to 20 lbs (5.4 kg)
• 120 ml (½ cup) vegetable oil (for soaking the cloth)

Belizean Turkey Dinner Preparation

Step 1: Prepare the Turkey

1. Clean the turkey thoroughly using a mixture of vinegar or lemon juice with water. This step removes impurities and ensures the bird is fresh and ready for seasoning. Belizeans will insist this is a critical step. Wash your bird.
2. Remove any lingering feathers and pat the turkey dry with paper towels.
3. Note, in the States many recommend not washing poultry because of health concerns.

Step 2: Make the Recado Seasoning Paste

1. Combine olive oil, onion, green pepper, garlic, rosemary, thyme, sage, marjoram, recado, and seasoned salt in a blender. Blend until smooth to create a flavorful paste.

Step 3: Season the Turkey

1. Spread the paste generously over the turkey:
   • On the skin and under it.
   • Inside the cavity.
   • Around the wings and legs.
2. Cover the turkey and refrigerate for 1–2 days. This allows the flavors to deeply penetrate the meat for the best results. We use a food safe bucket for this step.

Step 4: Prepare for Roasting

1. Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes.
2. Soak a clean cotton tea cloth, or cheese cloth in vegetable oil and drape it over the entire turkey. This step helps keep the turkey moist during roasting.

Step 5: Roast the Turkey

1. Preheat your oven to:
   • 180°C (350°F) for normal ovens.
   • 160°C (325°F) if your oven runs hot.
2. Place the turkey in a roasting pan with rack and roast for 20 minutes per pound (about 45 minutes per kilogram). Avoid opening the oven door during cooking.

Step 6: Rest the Turkey

1. Remove the turkey from the oven and let it rest on the counter for at least 45 minutes before carving. Resting the turkey is a key step to ensuring its not dried out. The longer you cook a turkey the longer you should rest it. We rest it cloth covered to keep the moisture in.
2. Cover the turkey with a clean, dry cotton cloth to keep it warm. This resting period ensures the juices redistribute for a moist and flavorful result.
3. As we carve the turkey with a sharp knife we also add some turkey drippings or gravy.

Serving Suggestions

Carve the turkey and serve it alongside your favorite holiday sides like onion rolls or every day staples like rice and beans. This recipe guarantees a moist, aromatic turkey that your family will love. My mom always makes a turkey and a ham for Thanksgiving Day.

Belizean Turkey Dinner

This recipe is a nod to the cherished traditions of Belizean cooking. Back in the day, whether it was yard birds or a special turkey from the Mennonites, the focus was always on bringing out the best natural flavors with simple ingredients and loving care. This great-tasting turkey is a showstopper that’s sure to become a centerpiece of your holiday table. Let it evoke memories of slow, peaceful days in the Belizean countryside, and create new memories for your loved ones to treasure. Enjoy every bite!

The post Belizean Turkey Recipe appeared first on Belize News Post.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes (for an 8-pound ham)
Total Time: 2 hours 50 minutes
Servings: 12
Estimated Nutrition (per serving): 350 calories, 12g fat, 45g carbs, 15g protein

Belizean Holiday Ham Recipe Ingredients

• 1 cup dark brown sugar (or light brown sugar with 1 tsp molasses)
• ½ cup pineapple juice (reserved from canned pineapple slices)
• 2 tablespoons yellow mustard
• ½ cup honey
• 1 can (20 oz) pineapple slices
• 1 jar maraschino cherries
• Whole cloves (optional, for decoration)

Ham Recipe Instructions

1. Prepare the Glaze:
   • In a medium bowl, mix brown sugar, pineapple juice, mustard, and honey until well combined. Set aside.
2. Score the Ham:
   • Place the ham on a roasting rack in a shallow roasting pan. Score the surface in a diamond pattern using a sharp knife. If desired, insert a clove into each corner of the diamonds for added flavor.
3. Roast the Ham:
   • Add about 1 inch of water to the pan and cover tightly with foil. Roast the ham in a preheated oven at 325°F (163°C) for 15 minutes per pound.
4. Apply the Glaze:
   • In the last hour of cooking, remove the foil. Brush the ham with the glaze and decorate with pineapple slices and cherries, securing them with toothpicks if necessary.
5. Finish Baking:
   • Continue baking uncovered, basting with the glaze every 15 minutes, until the ham is glossy and golden brown. Ensure the internal temperature reaches at least 140°F (60°C).
6. Rest and Serve:
   • Let the ham rest for 10–15 minutes before slicing. Serve warm with the pineapple and cherries as a garnish.

Belizean Holiday Ham Recipe

Nothing brings the spirit of Belizean holidays to life quite like the taste of a perfectly glazed ham, adorned with sweet pineapple slices and cherries. This dish carries the warmth and joy of Christmas gatherings, reminding us of the importance of family, love, and shared traditions. Whether you’re celebrating in Belize or bringing a taste of the tropics to your own holiday table, this ham is sure to be the centerpiece of your festivities. Enjoy every bite, and may it create cherished memories for you and your loved ones, just as it has for generations in Belize.

We love to serve our holiday ham alongside freshly baked onion rolls.

The post Belizean Holiday Ham Recipe appeared first on Belize News Post.