The Flavors Of Belize Cookbook Giveaway!

by Matt on July 24, 2012

Hello everyone! You may remember a post we wrote last year about visiting the beautiful country of Belize to work on a cookbook. I’m proud to announce that the book is now here and it’s every bit of beautiful I hoped it would be. Not that I’m biased, mind you. It’s just great to be involved in such a delicious endeavor.

There’s so many wonderful recipes to dive into within the book’s pages, and if you’ve never experienced Belizean food then you’re in for a treat. It’s a fantastic blend of distinct cultures, sometimes moving in one direction before coming back to another. It’s Mayan, it’s Carribeean, It’s Asian, it’s Creole, and it’s all delicious. In fact, several recipes from the book have become standards at our house.

How about a quick behind the scenes video of the book?

I can’t even begin to tell you what an amazing time we had. Except for the bug bites, but hey, that’s to be expected.

The book is out now and available from the Flavors Of Belize website here. Order a copy and try some recipes, won’t you? In the meantime, here’s a recipe, courtesy of Flavors Of Belize, that is a favorite. It’s a Hot Pepper Onion Sauce, which is used as a condiment on all sorts of things. But the hot vinegar sauce with allspice notes is a thing of beauty, I’m telling you. On grilled meats it rules, on top of beans and rice I love it, heck, I’ll try it with just about anything because it’s not like any other condiment I know of. And it’s easy to make and keeps for many weeks.

Hot Pepper Onion Sauce, recipe courtesy Flavors Of Belize

Ingredients:
2 cups onions, minced
2 habanero peppers, deseeded, sliced
2 tablespoons cilantro, minced
6 allspice seeds
11/2 cups vinegar
1/2 cup water
1 teaspoon salt

Directions:
Combine all ingredients and marinate for 2 hours or overnight. Will keep for several weeks in refrigerator.

And there’s a book giveaway!

I’m giving away two copies of Flavors Of Belize to 2 random selected winners. All you have to do is leave a comment below, make sure you leave your email address so that I may contact you in case you are selected. Comments close Friday, August 3, 2012.