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Prince Harry Interview at Xunantunich, Belize

For the celebration of Queen Elizabeth II’s Diamond Jubilee, His Royal Highness Prince Harry of Wales has traveled to Belize.  After climbing to the top of El Castillo at Xunantunich, he is beaming with great things to say about Belize.

Belize – A Backpacker's Paradise

Belize has long been a hotspot for eco-tourists, snorkelers, and young travelers, and is exceptionally well known amongst backpackers. The little country in Central America is full of life, and has numerous opportunities for site-seeing and flora and fauna spotting that are off the beaten path. A few of the best reasons to visit Belize with only a backpack in tow include:

The Language

While backpacking throughout Europe or other parts of Central and South America can also deliver an amazing experience, the language barrier can often prove to make traveling difficult. Unless you’re bi- or multi-lingual, hopping from country to country isn’t always easy. One poor turn and you could be lost and clueless.

Because Belize is a British Commonwealth, English is its first language – and is the only Central American country where this is so. The lack of language barrier for native English speakers makes it incredibly easy to get around or to ask locals about great local eateries or sites.

Inexpensive Transportation

Belize has one of the best bus systems in Central America, and it is incredibly cheap. Backpackers can get to nearly every corner of the country via the Hummingbird, Coastal, or Southern Highway for around 7 USD. Not only are the buses cheap, but they also offer a great way to interact with locals.

Flights to Belize from the States are also relatively inexpensive. A flight into Belize City or into Cancun, which is only a short taxi away, can easily be secured with the miles saved from a Capital One Venture 100,000 card or another frequent flier card.

Friendly Locals

Belizeans are some of the friendliest people to travelers. If you happen to hop on a wrong bus or are simply looking for a great place to grab an authentic meal, they will be more than happy to point you in the right direction. For backpackers, the Belizean willingness to help is often a godsend, and can provide a much more intimate look into the little country.Early morning in Ambergris Caye, Belize

Easy Lodging

Because of Belize’s history as a backpackers’ paradise, lodging is incredibly easy to find, and rarely requires reservations. If you stay away from the touristy cayes, such as Ambergris, you will easily be able to find a hotel or bed and breakfast room for around $30 a night for a single to two person room. In more touristy areas, prices are higher, but again, rarely require reservations.

For backpackers this is great, as it allows them to pick and choose how much time they would like to spend in certain areas and travel on a whim when necessary.

Same Currency

In Belize, the US Dollar is just as good as the Belize Dollar, and nearly every vendor is willing to accept US currency – if not more so than their own Belizean dollar. This is great for US backpackers because it keeps them from having to exchange currency or paying currency exchange rates.

Major cities, such as Belize City, San Ignacio, and Dangriga, all have ATMs as well so you don’t have to carry around large lump sums of cash. However, that doesn’t mean that you should avoid bringing a credit card with you for emergencies. A good no foreign transaction fee credit card can be a life saver when cash is lost or stolen.

While staying in a luxurious resort is often what many think of when considering vacation, they shouldn’t shy from a backpacking vacation in Belize. Although the country does offer 5 star stays, it is on its open roads where the country can truly be found. So if you are looking for a bigger adventure for your next vacation, consider grabbing a backpack and heading to Belize. The diverse countryside and friendly people will be sure to do anything other than disappoint.

Source:  Beachcomber Pete


Belizean Chicken in Grace Coconut Sauce

This rich dish is the perfect choice for a Sunday afternoon meal.  It’s tasty and easy to prepare.

Preparation Time: 15 mins. | Cook Time: 30 mins.

Ingredients:

1 tsp ground cumin
1 tsp Encona Sweet Chilli Sauce
1 tsp ground turmeric
1 tsp ground coriander
4 skinless, Quality Poultry boneless chicken breast halves
Malher Chicken Consome to taste
2 tbsp Kent Boringer olive oil
1 onion (chopped)
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 tomato (chopped)
½ can Grace Coconut Milk Liquid
1 bunch chopped fresh basil

Directions:

Clean Chicken and wash with Grace Vinegar.  In a medium bowl, mix the cumin, Encona Sweet Chilli Sauce, turmeric, and coriander. In a separate bowl, place the  chicken, add Malher Consome, and rub on all sides with  the spice mixture.  Heat 1 tbsp Kent Boringer Olive Oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside in a bowl. Heat the remaining Kent Boringer Olive Oil in the skillet. Cook and stir the onion, ginger and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the Grace Coconut Milk Liquid. Add the chicken and basil. Let simmer for 5 minutes.   Serve with Grace Coconut Rice.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Grace Luncheon Meat Coconut Curry Stew

This meal is the perfect  choice for an afternoon meal.  Its quick and easy to prepare.  Fifteen minutes and you’ve got a meal the entire family will love.

Preparation Time: 5 mins. | Cook Time: 10 mins.

Ingredients:

1 can Grace Luncheon Meat (diced)
1 sachet Grace Coconut Milk Powder
2 tbsp Grace Coconut Oil
1 Sachet Malher Garlic Powder
1 tbsp Malher Consome
1 sachet Malher Black Pepper
1 small Onion (diced)
1 small Sweet Pepper (diced)
1 small Tomato (diced)
3 leaves Culantro (chopped)
Grace Curry Powder
Grace Habanero Pepper Sauce (optional)
Water

Directions:

In a bowl, dissolve Grace Coconut Powder in ½ cup water.
Glaze pot with Grace Coconut Oil, heat on high. Add Onion, Sweet Pepper, Tomato and Culantro, stir fry for 2-3 minutes. Add Grace Luncheon Meat. Stir for 2 minutes. Add Coconut Milk liquid mixture, stir. Add Grace Curry Powder, Malher Black Pepper, Malher Garlic Powder and Malher Consome. Stir occasionally and let cook for 5 minutes.

Serve with Grace Coconut White Rice, Tortillas, Bread or Fried Jacks.

Note: Recipe courtesy GradeKennedy (Belize) Limited.

Grace Coconut Cake

This quick and easy cake is perfect for any occasion.  This cake is quick, easy and very tasty.  It will quickly become a family favorite.

Preparation Time: 70 mins. | Cook Time: 20 mins.

Ingredients:

For the crust:
1 cup flour
1 teaspoon sugar
4 tablespoons cold water
½ teaspoon salt
½ cup margarine or fat
For the filling:
2 cups tender coconut, chopped
1-1/2 cups Grace evaporated milk
1-1/2 cups Grace Condensed milk 
½ cup Grace coconut milk liquid 
2 egg yolks
½ teaspoon of Benjamin’s nutmeg 
½ teaspoon nutmeg, grated
1 teaspoon Benjamin’s vanilla essence 
1 tablespoon brown sugar
Butter
Directions:
In a bowl mix all dry ingredients with a fork.  Add the liquid ingredients and mix together with a fork.  Shape into a ball with hands, cover and refrigerate for one hour.
In a blender place chopped coconut and 1 cup Grace evaporated milk, grinding on high until smooth. In a large saucepan, combine 1/2 cup evaporated milk, Grace coconut milk, Grace condensed milk, beaten egg yolks, Benjamin’s nutmeg essence, Benjamin’s vanilla extract and coconut mixture. Mix. Cook for 15-20 minutes, stirring constantly to form the mixture into a custard texture.  Pour the mixture into a round pan and line with dough. Mix in a cup, brown sugar and grated nutmeg. Drizzle over cake.
Bake at 350 degrees for 20-25 minutes or until filling is firm.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

In Pursuit of an encounter with Whale Sharks

BY MELISSA GASKILL

I saw my first whale shark off Isla Holbox, Mexico, near Cancun, where the Caribbean Sea meets the Gulf of Mexico. Allotted two minutes in the water, I kicked alongside a wide, bus-sized figure covered in rows of white spots, which the locals calldominos.

Massive summer plankton blooms attract the tiny-toothed, filter-feeding sharks here, where the Mexican government created a sanctuary that allows only licensed guides to bring the tourist hordes. I’m intrigued by the mystery of these animals — no one really knows where they go before or after their summer stint in Cancun — and spending even a short time in the wide-open ocean next to something so massive left a huge impression. I decided to travel to Belize to learn more.

First, I make the quick hop from Belize City to San Pedro, on Ambergris Caye, and book a dive trip to Lighthouse Reef and the Blue Hole, a well-known spot that brings many tourists to Belize. A round, near-black circle of water a couple of football fields across, like some giant eye in the sea, Blue Hole is actually a collapsed cave. Its main attraction, ancient stalactites, lie more than 100 feet deep, so it’s a short dive with a long safety stop, but often, divers see more well-known species of sharks, such as reef and nurse sharks.

On our other dives, Half Moon Wall and the Aquarium, we also see sharks, as well as rays and a plethora of wildly colored fish, coral and sponges. Very nice, but I’m ready for the main attraction, the whale sharks.

Unlike, say, dolphins and sea turtles, charismatic species that have spawned many tourist operations, whale sharks don’t come to shore or follow your boat. You have to go where they are. So I caught a Tropic Air flight from San Pedro back to Belize City and another southward to Placencia. On the hour, a line of fifteen-seat puddle jumpers take off one after the other, like an airborne invasion bearing tourist bombs. No flight attendants, beverage service, seatbelt sign or overhead bins. We didn’t have to take off our shoes and belts, or put our liquids in a little baggie. My backpack and mesh gear bag rest at my feet. The noisy craft cruises at a few thousand feet, Belize’s lagoons, rivers, jungle, and farms clearly visible just below. Now this is flying.

For a crash course on my spotted quarry, I snagged an interview with Rachel Graham, PhD, director of the sharks and rays program at New-York based Wildlife Conservation Society. Graham began studying whale sharks in this Central American country in 1998. She believes the best hope for the fish, listed as vulnerable by the International Union for Conservation of Nature, may be well-managed tourism and the effect a whale shark encounter like my earlier one can have on people.

As she points out, it may not be possible to linger ten feet from, say, a full-grown wild elephant and live to tell about it. But, as my own encounter proved, a closeup with a ten-ton, 50-foot whale shark poses little danger. And people who swim with these gentle giants tend to appreciate their value alive and in the ocean — not in a bowl of shark fin soup, which whale sharks are killed for.

The sea laps at either end of the narrow runway in Placencia. As the pilot taxis to a stop in front of the small wooden terminal, two boys on bicycles and a couple of dogs cross the airstrip. Placencia has one paved road — which closes briefly each time a plane lands or takes-off — and the rest of its guest houses, gift shops, restaurants and dive shops line a complex of thin sidewalks. Lobster season opens the week I visit, and the town feels festive.

Over fresh fish and cold beer at Placencia’s Barefoot Bar, I pick Graham’s brain. “Whale sharks are an iconic species that open doorways and help people become acquainted with sharks in general,” she says. “These are animals that evolved over millions of years, perfection in predatory form. They also have an important role in the ocean — healthy, resilient reefs are dominated by sharks. They’re beautiful, magnificent, graceful, and big. The world would be an incredibly poor place without these animals.”

Not everyone can search for whale sharks in Graham’s company, but anyone can book an outing to dive or snorkel where they most often show up. We join other divers aboard an Avadon Divers craft and pound over miles of rolling blue water, past green cayes like a string of stepping stones, each sending out a siren song of white sand and palm trees. Some have a single, brightly colored house and neat dock, but most sit empty and inviting.

Dark clouds line the horizon during the one hour and 15 minute ride to Gladden Spit, where whale sharks gather in the spring to feed on fish spawn, and where Belize created a whale shark reserve.

Rain stipples the sea surface as we stop to pay three rangers in a well-weathered boat the $15 entry fee. The rangers work for Southern Environmental Association Belize, a non-governmental organization that enforces limits on the number of boats and people and the required certification of guides who bring them here. It’s a working model of that all-important, well-managed tourism.

The physical conditions at Gladden apparently put fish in the mood, and some 26 different species spawn here en masse after full moons in the spring. Graham recommends looking for Cubera snapper, whose spawn whale sharks favor.

The dive site lies outside the wave-dampening barrier reef, and what feels like the entire Caribbean fetches up here, huge swells that send the boat rearing into the air to crash back down, with plumes of white spray reaching the top deck.

Geared up, I jump into the water and waste no time descending beneath the wave action. At 80 feet, our bottom limit on this dive, the reef lies another 50 feet or so below us. Beyond, the view drops off into endless blue. On the 50-minute dive, I see a school of swirling fish, a few moon jellies, and a pod of dolphins circling above with audible clicks and squeaks. But no whale sharks.

When they do appear, Graham says, the huge figures seem to materialize out of the blue, sometimes above, sometimes below. She’s even turned around to find one right behind her, a Mack truck of a fish in perpetual first gear, with a flat, wide mouth for a grill. So, I constantly turn as I fly through watery space, eyes peeled for dark shapes and tell-tale spots.

I feel as if the giants lurk just beyond my field of vision. And there they remain, as the dive master signals time to surface. While I’m disappointed, of course, part of me celebrates the fact that these are wild and free animals that still call their own shots.

The next trip to Gladden is two days away, and Graham has work to do, so I dive Glover’s Reef the following day instead. It’s a two-hour trip to this remote atoll, but worth the reward, a still-thriving reef all to ourselves, no other dive boats in sight. We make three dives along the reef, a wall of vibrant corals, sponges and fans at about 50 feet, dropping into more deep blue space. Clouds of fish — the usual tropical suspects: queen angelfish, butterfly fish, blue tangs, damselfish, parrotfish, wrasses, only more of them — as well as goliath groupers, balloonfish, batfish, and barracuda inhabit this vibrant reef. The third dive, I cruise at about 50 feet, remaining submerged nearly an hour.

When it’s time to ascend, I scan the abyss, willing a whale shark to appear. None does.

Not seeing one gives me a reason — a need, even — to return. I mark next April’s full moon on my calendar.

Source:  The Miami Herald

 

 

Fiesta Taco Salad

This taco salad has all the flavors, but it’s so much easier to prepare and eat because it’s not served in a shell.  It’s a quick and easy summertime meal that the whole family can enjoy.

Preparation Time: 60 mins. | Cook Time: 120 mins.

Ingredients:

1 Can GRACE Corned Beef

1 Tablespoon GRACE Coconut Oil

1 Can GRACE Red Kidney Beans

1 Tablespoon GRACE Fish and Meat Sauce

2 Tablespoon Chili Powder

1/2 Can condensed Tomato Soup or Sauce

8 Cups Shredded Green Lettuce

2 Cups Tortilla Chips

1 Small Sour Cream

1 Large Chopped Tomato

2 oz. sliced green onions

1 Pack shredded Cheddar cheese

1/2 Can slice pitted black olives

Directions:

1. In medium skillet over medium-high heat cook GRACE Corned Beef, GRACE Coconut Oil, GRACE Fish and Meat Sauce and chili powder until browned

2. Stirring in separate meat

3. Add drained GRACE Kidney Beans.

4. Add condensed tomato soup/sauce and reduce to low heat and heat through until thicken

5. Arrange chips on a medium-large platter, place shredded lettuce on top.

6. Spoon meat & beans mixture over lettuce.

7. Top with layers of: slice olives, chopped tomatoes, sour cream, shredded cheddar cheese and sliced green onion.

8. Enjoy along with a glass of your favorite YUS drink!

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Grace Spicy Guava Chicken Wings

This is an excellent summer starter.  These tender, juicy wings are sure to make a hit with family and friends!

Preparation Time: 5 mins. | Cook Time: 35 mins.

Ingredients:

2 1/2 lbs Chicken Wings
2 tbs Malher Consome
Grace Habanero Pepper Sauce(to taste)
1/4 Cup Grace Soy Sauce
6 tbsp Grace Guava Jelly
4 large Garlic Cloves (chopped)
2 tsp Fresh Ginger (chopped)
1/4 Cup Water
Grace White Vinegar

Directions:

Clean Chicken Wings and wash with Grace White Vinegar. In a bowl, season Chicken Wings with Grace Habanero Pepper Sauce, Malher Consome and Malher Garlic Powder. Place Wings in a baking pan and bake at 350 degrees for 25-30 minutes. Ina separate bowl, mix Grace Soy Sauce, Grace Guava Jelly, water, Garlic & Ginger. Pour mixture over hot wings. Place Wings back into oven and bake for 5 -10 minutes.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Shrimp Soup

Packed with all the right spices, this bold soup is perfect for a chilly night or as a starter to a three-course meal.

Preparation Time: 15 mins. | Cook Time: 120 mins.

Ingredients:

1 can Grace coconut milk
Mahler shrimp broth
2 tablespoons Mahler seasoning
2 tablespoons paprika
1 teaspoon pepper
1 onion, chopped
Dash of Grace Hot Sauce
½ cup chopped sweet chili
1 lb. shrimp
Coriander

Directions:

Clean, shell and wash shrimp. Season with Mahler shrimp broth. Reserve shells for soup. Boil shrimp shells with paprika, black pepper and cilantro. Strain soup and get rid of shells. Fry onion and sweet chili. Add Grace coconut milk, shrimp and Grace hot sauce. Cook on low heat until the shrimp becomes pink.

Note: Recipe courtesy GraceKennedy (Belize) Limited.

Spotlight on Lamanai Belize

One of the most picturesque Mayan ruins in Belize, Lamanai features three large pyramids, various restored stelae, and open plazas as well as a small but unique ball court. Also, the ruins of two 16th century Spanish churches are nearby. The site enjoys an isolated location in the jungle on the banks of the New River Lagoon, a river with numerous crocodiles.

Since Lamanai was still occupied by the Maya when the Spanish arrived, it is one of the few sites in Belize to preserve its traditional name. According to the Spanish missionaries “Lamanai” means “submerged crocodile” although doubts have been expressed recently as to the accuracy of this translation. The less poetic “drowned insect” has been put forward as an alternative. Still, the large numbers of crocodile representations found in carvings and inscriptions suggest that, whatever the true meaning, the animal certainly had a very important role in the local mythology.

Lamanai Belize
The High Temple, Lamanai, Belize. Photo credit: perny1

Lamanai has one of the longest histories of all the Mayan sites. It was continuously occupied from around 500 BC, for which there is ceramic evidence, until 1675 or perhaps even later. At its peak it may have supported up to 35,000 people.

It was both a ceremonial and a trade center, and many copper objects were found here that came from western and central Mexico and lower Central America. Less is known about what Lamanai exported. It is also uncertain why Lamanai continued as an important center while other Maya sites in the region collapsed during the Postclassic period.

Spanish attempts to convert the Maya to Christianity resulted in the construction of two Roman Catholic churches around 1570 AD. They were met at first with indifference and later with outright hostility. In 1640, the Maya launched a revolt, burning the churches down. The site was abandoned shortly afterwards and the city was gradually swallowed by the jungle.

The High Temple is an enormous pyramid, rising 108 feet (33 m) above the plaza level. It was first built around 100 BC and modified several times but its impressive height was already reached in the initial construction phase. This makes it one of the largest securely dated Maya structures from the Preclassic period.

A short distance to the south of the High Temple is a ball court, the only one in Lamanai, dating to around 900-950 AD. It has a circular stone marker which covers a mysterious chamber where liquid mercury and several pieces of jade were found.

Structure N10-9, another of Lamanai’s massive pyramids, was initially constructed around 500-550 AD. Also informally referred to as the “Jaguar Temple” because of a jaguar mask found here, the structure is twelve feet shorter in exposed height than the High Temple. However a significant amount of this temple is under the ground.

The smallest of the three excavated temples at Lamanai is the Mask Temple, named after a 13 feet (4m) high carved mask. It represent a humanized face with a crocodile headdress and dates to the late 5th to early 6th century.

A scenic 26 mile boat ride from Orange Walk Town up the New River is the easiest way to get to Lamanai. A small museum exhibits local artefacts and provides a historical overview. Tourist facilities and small shops are available.

The entrance fee is BZ$10.

Source:  Mayan Ruins – The Ultimate Guide