Introduction: Rum popo is Belize’s rich, spiced take on eggnog, traditionally prepared in the weeks before Christmas and left to mellow so the rum and spices meld into the creamy base. Cultural Background: Rum popo is Belize’s rich, spiced take on eggnog, traditionally prepared in the weeks before Christmas and left to mellow so the […]
Introduction: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the day brings. Cultural Background: Sere is a fragrant coconut milk fish stew from Belize’s Garifuna and Creole coastal communities, gently spiced and often built around whatever fresh catch the […]
Introduction: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served over rice cooked with red kidney beans and coconut milk. Cultural Background: This is the dish most Belizeans would name as their national plate: chicken slow-simmered in a dark, savoury recado-spiced gravy, served […]
Introduction: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. Cultural Background: Along Belize’s cayes and coastal towns, conch soup is prized both as a hearty meal and, locally, as a dish believed to restore energy and vitality. […]
Introduction: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Cultural Background: Dukunu are sweet, custardy tamales made from fresh grated corn rather than dried masa, wrapped and steamed in corn husks or plantain leaf. Sold by street vendors and made […]
Introduction: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich brioche-like dough studded with pearl sugar, which caramelises into a crackly, sticky crust when cooked in a hot waffle iron. Cultural Background: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich […]
Introduction: A Brussels comfort classic, stoemp is a rustic mash of potatoes combined with a chosen vegetable — carrot, leek or cabbage being the most common — cooked together until soft and mashed roughly rather than smooth. Cultural Background: A Brussels comfort classic, stoemp is a rustic mash of potatoes combined with a chosen vegetable […]
Introduction: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a soft yeasted pastry base. Cultural Background: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a soft yeasted pastry base. It's a beloved regional dessert, traditionally […]
Introduction: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped into a loaf with pearl sugar scattered on top for extra sweetness and crunch. Cultural Background: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped into a loaf with pearl sugar […]
Introduction: Shaped to resemble a swaddled infant, cougnou is a sweet, brioche-like bread traditionally baked for Christmas and Saint Nicholas's Day across Wallonia and Brussels. Cultural Background: Shaped to resemble a swaddled infant, cougnou is a sweet, brioche-like bread traditionally baked for Christmas and Saint Nicholas's Day across Wallonia and Brussels. Children traditionally receive their […]