This recipe was featured on week 37 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Personal note: I thought this dish was pretty bland, and probably would not make it again.
Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI’s.
This recipe was found on the internet at recipeisland.com. Preparation time does not include the time needed for the salad to chill in the refrigerator.
Adapted from a recipe in the cookbook ‘Flavors of Belize’. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize’s melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient ‘recado rojo’. You will need a half teaspoon of it for this recipe.
This is a hearty soup that is always found in the kitchen of a coastal Belizen fishing village at least three times per week. Its easy to make and comes out great!
