Eliot McFarlane | 10 September 2019
Inside our Belize event: A flavour of Belize's tropical cuisine
Renowned chef Sean Kuylen and team Wanderlust took 100 readers on a culinary journey through Belize's vibrant food culture…
Renowned chef Sean Kuylen and team Wanderlust took 100 readers on a culinary journey through Belize's vibrant food culture…
Thanks to its vast Caribbean coastline, Belize is known for white sands, turquoise waters and palm fronds. Why it’s not as famed for its cuisine is beyond us...
Boasting a vibrant blend of Central American and Caribbean flavours, Belizean dishes offer everything from bright acidity to comforting umami. That’s why Wanderlust teamed up with the Belize Tourism Board to put on a cooking demonstration for 100 lucky readers.
The event went off with a bang – that is, the rumble of traditional Garifuna drums…
First course: Cochinita pibil (slow-roasted pork paired with cool pineapple relish and sour cream) with cod and black bean panadas. These traditional staples went down a storm...
First on the mic: A talk from Wanderlust's resident Belize travel expert, Editor-in-chief Lyn Hughes.
After the appetisers, Chef Sean Kuylen gave a lively presentation on his journey as an authentic Belizean chef before wowing us with a masterclass. He fried whole snapper in coconut milk and used traditional tools to prepare Hudut, a delicious paste made from plantains.
Cold course: Tuna ceviche with lime and coriander, with fresh avocado pico de gallo.
Ceviche is a method of preparing raw fish, originating from South America. Fresh pieces of fish are cured with citrus, either lemon or lime, and seasoned with onion and herbs. The acid in the citrus makes the fish soft and tender.
Needless to say, we came away from this event with full bellies and a new favourite food culture...
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