Method: combine all the ingredients and kneed well, if dough is too sticky, add a bit more flour, if it is too dry, add more coconut milk or warm water. Place dough in a mixing bowl covered with plastic film or a kitchen towel. Let it rise for an hour. Punch down dough with your hands and shape bread, grease a baking tray or place a non stick baking mat and arrange balls of breads separated one to another. Let the bread to rise again until double its size, bake at 350 C for a space of 30 min or until golden brown.

Sauté the lobster crust in some hoe coconut oil, add the vegetables and herbs and continue to sauté for 10 more minutes.
Add the white wine and 2 cups water and bring the sauce to boiling point. Let the sauce simmer for about 30 minutes before straining it through a fine sieve.
Reduce the liquid to half and add the heavy cream. Bring sauce to boiling point and season with salt & pepper

Melt 1 oz of the butter in a Teflon sauté pan and scramble the eggs over low heat, just before the eggs start drying, add the rest of the butter and melt it with the eggs. Add salt and pepper to taste. Place a skillet over dry heat. Place a tortilla on the skillet and place one eight of the scrambled eggs, 1/8 of the vegetables and the sausages and one spoon of sour cream on the middle of the tortilla. Than place the cheese on top and fold the tortilla to form the quesadilla. Cook one more minute on each side and keep them warm in the oven.

Cut the onions, pepper, garlic and ginger roughly before putting in the food processor
Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best)

This soup can be served with a bowl of rice as a complete meal, however most of the time we serve a small portion with added vegetables as a starter in a multiple course menu.

Escabeche, a delicious stew found throughout Latin America, can be found in as many forms as there are fish in the sea. In fact, fish is sometimes used as a main ingredient in escabeche, although one popular resort in Belize has the hands-down best escabeche recipe using the more traditional chicken.

The Lodge at Chaa Creek, Belize’s premier eco-resort located deep in the Belizean rainforest near the Guatemalan border, boasts some of the best escabeche to be found anywhere. The …

Chaa Creek’s
Exotic Lemongrass Iced Tea
 
Ingredients: 
1 cup lemongrass, chopped
3 liters of water
1 tbsp. Fresh ginger, chopped
 
Method:
Combine all ingredients in large pt
Bring to a boil and simmer 10 minutes.
Strain lemongrass and ginger from water and discard.
Place strained tea in glass or plastic jug and chill.
Serve with lemon wedge.

Spoil your taste buds and enjoy delectable ‘Jungle Cuisine’ in our romantic al fresco dining room. Enjoy the sounds of birds quarrelling in the surrounding trees in the daytime, and listen to the symphony of night sounds while you dine under candlelight.
 
At the Chaa Creek restaurant, we combine modern and ‘old fashioned’ cooking techniques with a wide variety of fresh local produce to create innovative and original, mouthwatering meals.
 
Start your day light with a selection of tropical fruits and home …

It’s a cultural smorgasbord! It’s as varied and rich as the varied cultures that together make up Belizean cuisine. Belizean food can be as peppery and fiery as the heat of the tropical sun, or as cool and refreshing as the crystal clear Caribbean waters that wash the Belizean shores. Or it can be as light and bright as the hundreds of birds that sing in Belizean jungles, or as savory and earthy as the dozens of wildlife that roam …