Rice & Beans and Stewed Chicken – Belize National Dish – Day 33/Dish 17

Today we are headed back to the Caribbean.  It is a fairly simple matter to travel to Belize from Belgium but you do have to cross the Atlantic again.  Belize is located on the Yucatan Peninsula between Mexico, Guatemala and Honduras.  Belize has the distinction of being the only English speaking country in Central America.  It has a small population of only about 330,000 people and the local dialect is Creole English.  Think of Jamaica’s “Hey Mon” patois, and you would be fairly close to the sounds of Belizean Creole.  Of course, both places were English colonies with a melting pot of local ethnicities so this should not be a huge surprise.

In history, Belize was one of the only areas of Central America that was settled by the British.  Originally it was called British Honduras which remained until the 1970’s after which independence from England was gained in 1981.

Belize City is the largest population center in Belize but Belmopan was built 45 miles inland to protect the capitol from hurricanes that regularly make landfall in the region.  Belize’s government and infrastructure are frequently systems first employed by the British.

Belize is a part of what was once a vast empire of Maya people and cities.  You can find many historical sites throughout Belize and the Yucatan.  When you have stood on the Apex of a 300 foot high building that looks like a pyramid and is entirely built by hand, you begin to get a sense of how advanced the Maya people were.  And then mysteriously, around 900 AD the entire society fell apart leaving scattered remnants of what was once a powerful and advanced society.  Nobody knows the exact cause of the downfall, but theories from a peasant revolt to overuse of the land are widely accepted.

Today you can still see the Mayan heritage throughout the country.  But, Belize is also a vast melting pot of African, European, Asian and Middle Eastern people who chose this beautiful country to call home or in some cases were brought here as slaves for the once thriving Timber industry.  There are villages of Maya, Garifuna (African), Mennonite, Guatemalan, Mexican and Honduran people as well as larger cities that are far more diverse.  The influence can be seen in the various aspects of the cultural life of Belizeans and is perhaps best felt in the Music and Food of this place.

If you travel to Belize, be sure to get out and see the country.  Due to its small size, it can be navigated by vehicle and most locations can be reached within an easy days drive (although some of the roads are rough).  The rainforests are beautiful and the world famous cays of Belize offer snorkling, diving, fishing and beach going for the beach resort traveller.  The inland areas offer great eco-experiences for the more adventurous such as tubing through ancient limestone caves, massive waterfalls or swimming in Cenotes, deep sinkholes.  And the music is great for dancing and bobbing your head with a good mix of Reggae, Soca and Punta being the main styles.

The national dish of Belize is called 1, 2, 3 (thanks Lisa) and consists of Rice and Beans, Stewed Chicken and Potato Salad.  This dish reflects the Caribbean culinary tradition, local produce and British influence (potato salad) in equal parts and is very popular.  And last but not least, do not hesitate to try the local beer, Belikin.  You will not be sorry.

We will be cooking the 1 and 2 in this recipe while a friend is bringing the 3 for dinner.  Maybe I will get her to post her recipe later. 

At the Belize Zoo, Northern Highway, Belize CA with my "Belizean American" girls 2009

For the record, I am fortunate enough to be married to a Belizean Woman and have two beautiful Belizean American daughters, so my cooking will be judged especially closely tonight.  I give this dish a 3 for difficulty due to the time in preparation and the fact that I will have astute and well versed critics judging the outcome.  Wish me luck…

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Rating:

Appearance:  3 out of 5

Aroma:  4 out of 5

Flavor:  4 out of 5

Total:  11 out of 15

Ingredients

For the Stewed Chicken:

 1 whole Chicken, cut in serving pieces

1 teaspoon Salt

1/2 teaspoon White Pepper

2 balls Recado (You can buy it here) or search for red recado recipes(can substitute small amount of cayenne and paprika)

 1 sliced onion

3 tablespoons Vegetable Oil (more if needed)

1 tablespoon White Vinegar

1 cup Water

2 teaspoons Brown Sugar (Use Raw Cane Sugar)

1 cup Water

1 tablespoon Worcestershire Sauce

 For the Rice and Beans:

 1 cup Red Kidney Beans Dry

1 cup thick Coconut Cream (Milk)

1 Onion, sliced

1 clove Garlic

2 cups White Rice

Salt and Pepper to taste

 Preparation:

For the Stewed Chicken:

To season with recado, get the palms of your hands wet with a bit of oil or chicken fat, then place a ball of recado in your palms and rub it around till it forms a paste which you then wipe on the chicken.  You do not need a lot of Recado.  A thin rub will do the job.

Cut Chicken in serving pieces and place on a cookie sheet and season with Salt, White Pepper, Recado, and Sliced Onion.

Brown Chicken in hot oil until well browned.

Pour off excess fat. Cook over low heat adding Vinegar and Water.

In a small frying pan, brown the Cane Sugar. Add 1 cup Water and Lea & Perrins Worcestershire sauce while deglazing the bottom of the pan with a wooden spoon(stir the bits of sugar off the bottom).

Add Sugar and Worcestershire mixture to the stew and cook until Chicken is done.

For the Rice and Beans:

Soak Beans overnight in enough Water to cover.  

Boil beans covered until tender and whole about 1.5 hours, adding 1/2 Onion and garlic when almost tender.

Add Coconut Cream and the rest of the Onion along with the Salt and Pepper.  

Wash Rice and add to Beans.

Cook over gentle heat until liquid is absorbed about 20 minutes.

Stir gently with fork and add a little water from time to time until rice is cooked. 

If the bottom scorches, carefully finish cooking without stirring up the bottom adding water from time to time if needed.  In Belize they call the burnt bottom “Rice Bun” and it is good to eat.  Just do not stir it through the rice.

You can thicken the gravy with 3 tsp corn starch in about ½ cup of cold water then simmer for 5-10 minutes till it thickens.

 To serve:

 Pour chicken and sauce over rice and beans. Serve with potato salad, fried plantain, and lots of cold beer.

  

Recipe Sources: The Belize Hospitality Authority HA CookBook & http://www.justgoodeats.com/recipes/show.php?record_ID=153

Edited by Eric Ackerson

Sources for historical reference on Maya:

http://www.thenagain.info/webchron/Americas/EndMaya.html