Belize - Garnaches

On the northeast coast of Central America lies the small country of Belize. Belize is home to many diverse cultures, landscapes and animals. This week we enjoyed a popular Belizean street food, called Garnaches.

Belize is situated between Mexico, Guatemala, and the Caribbean Sea. Until 1973 Belize was known as British Honduras and was the last British colony on the American mainland.

Belize has a diverse society comprised of many cultures and languages, with many Belizeans descending from immigrants. The largest ethnic group (49.7% of the population) are the Mestizos (mixed Mayan and Spanish heritage) who primarily reside in the north and in the sparsely inhabited interior of the country. The second largest community are the Creoles (African and British descent) who primarily live in the central coastal regions. Several thousand Garifuna (Carib and African descent) live in coastal communities in the south. English is the official language of Belize, however, over half of the population are multilingual. Belizean Kriol is considered Belize’s unofficial national language and a large portion of the population also speak Spanish.

Belize was home to one of the world's most mysterious civilisations, the ancient Maya. The Mayan civilisation resided in the lower area of the Yucatan Penninsula (what is now south-east Mexico, Belize, Guatemala and west Honduras). It is unknown exactly when the Mayan civilisation began, but the Maya occupation at Cuello (modern Belize) has been carbon dated to around 2600 BC. There are dozens of major Mayan ruins scattered throughout Belize. One of the most popular ruins is Caracol, once an important urban political centre of the Mayan lowlands. Caracol was around 200 km² and had a population of around 14,000 people. The site was first discovered in 1937. Caracol’s largest and most impressive structure is known as Caana (which is Maya for Sky Place). At 43.5m, Caana is the tallest Maya building in Belize and still one of the tallest buildings in the country.

Belize has a rich variety of wildlife due to its wide range of climates and low human population. Belize lies within the Mesoamerican Biological Corridor, which is the region between North and South America that contains 10% of the world's known species and multiple diverse biomes. Along Belize’s coastline, the world’s second largest barrier reef can be found. This series of coral reefs has one of the most diverse ecosystems in the world. The Belize Barrier Reef is home to 500 species of tropical fish, 100 types of coral, and countless diverse invertebrate species. With only 10% of the reef researched, scientists expect many more species will be discovered. In 1842, Charles Darwin described it as “the most remarkable reef in the West Indies”. Today, the reef is Belize’s top tourist destination, with around 128,000 tourists visiting annually.

Belizean cuisine reflects the country’s diverse ethnicities. Creole style Belizean food favours stews and barbecued meats. One of their well known cultural dishes (and Belize’s national dish) is ‘Bile Up’ (or Boil Up) which is a boiled stew of eggs, pigs tails, and root vegetables. Typical Garifuna meals focus on seafood. A popular Garifuna dish is Hudut, which is a fish soup make from coconut milk and mashed plantains. The Mestizos cuisine primarily uses corn and beans in their food, with common dishes being tamales and garnaches. Garnaches are fried corn tortillas topped with refried beans, shredded Dutch cheese, cabbage, carrots, vinegar and salt.

Garnaches

• ½ cup finely diced onion
• ½ cup grated carrot
• ½ cup grated cabbage 
• 1-2 jalapeno peppers, diced
• 1/2 cup vinegar
• ½ cup grated Edam cheese (or other similar dutch cheese)
• ½ cup grated Parmesan cheese
• 6-10 Corn tortillas
• 1 can refried beans, heated
• Cooking oil

Combine the onion, carrot, cabbage, peppers and vinegar in a bowl. Let sit for 30 mins, then drain.

Fry corn tortillas in oil until golden brown and drain on paper towel.

To assemble: spread the tortilla with some refried beans, then both cheese and finish with the vegetables.

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The garnaches were crispy, tangy and fantastic! Peter described them as being a mix between banh mi and tacos. I do recommend well draining the vinegar from the vegetables, otherwise the vinegar can overpower the other flavours. These garnaches were quick and easy to make and they are a really delicious snack!

178 meals to go. Next stop on my world tour: Benin!

** Can you spot the tiny red dot!? **