A fresh snack that takes 5 minutes to prepare …1 turn mango, 2 tablespoon lime juice, 1/2 onion, 2 tablespoon red belle peppers, 2 to 3 tablespoon cilantro, salt to taste… option of Habanero maybe added. Served with corn chips
On November 13th, 2015 our Excective Chef Marcia Nunez and Sous Chef Jane Martinez both Garifuna Hopkins natives competed with Belcampo Lodge, Walucos, Aasha’s Kitchen, Laru Beya and Jaguar Reef Lodge for a culinary battle celebrating Garifuna Garinagu Cuisine to which we walked away as the Gran Price Winners. Main course was pan seared Baruru with #lionfish along side calaloo and chaya dressed in coconut milk. Dessert was a cassava crème brule and the drink was “Sahua” with fever crossed and a dash of brandy.
Even with the weather conditions of down pour rain, wind and limited kitchen accessories the girls kept their wits and were are so proud of you Marcia and Jane for a job well done. Hamanasi is so proud to have in both in their team!
Another of our tasty special dessert recipe!
Hamanasi’s COCONUT CAKE
3/4 pound (3 sticks) unsalted butter
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut
Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
Happy Baking & Eating From Hamanasi’s Kitchen Staff
On April 25th Hamanasi celebrated the Gran Opening of the Singanga Restaurant and 15 years anniversary. We had the special presence of The Minister of Tourism Honorable Manuel Heredia and other Belizean VIPs, as well as performances from Lirahuna Satuye Dance Club – Garifuna drumming & dancings, music by Omolewa Osain – steel band and Emilio a local Garifuna artist with his acoustic guitar singing paranda. The Minister praised Hamanasi as a perfect example of sustainable tourism that they wish to promote in Belize. Belize Channel 5 News Cast and Love FM were there, as well as the representatives from Belize Tourism Board and Belize Tourism Industry Association (BTIA).
The Cocktail reception started at 4pm and delicious hor d’oeuvres, rum punch, beer and wine were being served complimentary. A caricature artist was present and drawing for all guests and staff so they had a fun souvenir. At 6pm we hosted a private sunset wine and cheese reception on the viewing deck where floating biodegradable “wishing lanterns” were released.
All guests received a Mayan gift basket filled with organic Belizean chocolate truffles made in Hopkins, a Hamanasi canoe keychain and a slate coaster with a Singanga (dragonfly) carved in it. Mrs. Dana Krauskoph one of Hamanasi founders gave a speech highlighting the accomplishment of the Great House, as well as thanking our key stakeholders who helped us through the years by connecting it to our 3 Core Values: Community, Staff & Guest. Dana called out several staff members including Marcia Nunez (Executive Chef), Thomas Morgan (Grounds), Sam Noralez (PADI Dive Instructor) who have been with us since we opened 15 years ago.
At Hamanasi we are aware that many of our guests have special dietary requirements, from low sugar and nut allergies, to gluten free diets. We want all of our guests to be able to sample to delights of our kitchen and bakery so we use native local produce to substitute certain items that may be incompatible with the dietary requirements. One of these substitutes is cassava, which we use as a substitute when cooking and preparing food for guests with a gluten free diet.
Native to Brazil and the tropical areas of the Americas, Cassava (also know as manioc, tapioca or yuca) is widely grown all over Latin America and the Caribbean, as well as Africa and the South Pacific. A root vegetable with a brown fibrous skin and a fleshy white interior, it has been around since long before the arrival of Columbus. Cassava provided a stable source of food to the Taino, Carib and Arawak populations, especially in the form of cassava bread. While there is evidence of manioc pollen in the Gulf of Mexico lowlands dating to 4600B.C., the earliest evidence of cassava cultivation comes from a 1,400 year old Maya site in El Salvador.
Cassava is the third largest source of food carbohydrates in tropical and sub-tropical regions helping to provide a basic diet to over half a billion people, mainly thanks to its ability to grow under strenuous conditions such as in areas of low rainfall and nutrient low soils.
Once harvested cassava needs to be washed and peeled before it is used, but it can be used in so many ways. When cooked properly to detoxify it, the soft boiled root has a delicate flavor and can be used to replace potatoes in many ways, including as an accompaniment to meat, as a flour in dumplings and gravies, or even fried as chips. Cassava can also be made into a sweeter choice as a crepe or a cake. This typically involves grating the cassava and mixing it with coconut milk or even fresh grated coconut and steaming it.
Cassava is a food with a long list of health benefits. Cassava is very rich in many minerals that are beneficial such as calcium, potassium, iron, phosphorus and manganese. As well as being rich in fibre, it is also rich in carbohydrates, making it a perfect dietary addition for a highly active lifestyle. Along with being gluten free, cassava is high in its levels of saponins, which are a phytochemical responsible for helping to lower the levels of unhealthy cholesterol in the blood stream.
So all the arrows point to cassava being a healthy choice of vegetable for any diet
Another of our tasty special salad recipe!
Belizean Storm Salad
Pineapple 1 cup (medium dice)
Spinach 2 cups (julienned)
Beets 1 cup (med dice)
Cucumber 2 cups (thinly sliced)
Tomato 1 cup (julienned)
Cilantro ¼ leaves
Green onion 1 bunch sprigs (for garnish)
Toss ingredients together then drizzle dressing over salad
Happy Cooking From
Hamanasi Kitchen staff
Another guest favorite dinner dish!
8 oz. Pork chops
2 tsp Salt
1 tsp. Pepper
1/2 tsp. Cayenne
1 tsp. Chili powder
1 tsp. Onion powder
1 tbsp. Garlic powder
Olive oil 1 tbsp.
Season pork with seasonings and set aside.
Grill pork until cooked and then top with honey butter.
Honey 1 cup
Butter ½ cup (melted)
Mix honey and butter
Happy cookings from the Hamanasi kitchen!
Another one of our guest favorite meat dish is our Braised Jerk Lamb Chops.
Hamanasi’s Jerk Braised Lamb Chops
Lamb Chops 5 lbs. trim fat Salt
2 Tbsp. Cayenne Pepper
¼ tsp. Garlic Powder
2 Tbsp. Jerk Seasoning
3 Tbsp. Tomato Sauce
½ cup Canola Oil to coat pot
Water three times amount to cover lamb
• Season lamb with salt, cayenne pepper, jerk seasoning and garlic powder right before putting them in the very hot deep pot coated with on the inside with canola oil.
• Once lamb caramelizes on both sides cover with water, add in tomato sauce and cover. Cook for at least a minimum of 2 hours or until liquid reduces exposing half of the lamb and make sure lamb is tender. Add more water if needed.
• Check flavor and add in more salt if needed.
• In a small frying pan add in 5 tbsp of butter and equal parts flour to make a roux which you will use to thicken the lamb gravy.
• Remove the lamb from the gravy then add in the roux piece by piece to thicken the gravy to the consistency you prefer.
• Place the lamb back in the gravy once the consistency is to your choice.
• Serve with your choice of sides, Happy cookings from the Hamanasi kitchen!
Here is another one of our tasty and mouth watering lunch recipes – Hamanasi’s Chicken Fajita Burrito
- Vegetable Oil 1 Tbsp.
- Chicken Breast strips 1
- Sweet Pepper strips ¼ c.
- White Onion strips ¼ c.
- Salt & Black Pepper to taste
In hot frying pan add in your vegetable oil and all other ingredients, sauté until caramelized.
- Flour Tortilla, room temperature 1 ea.
- Pureed Beans, seasoned, hot 1 pot spoon
- White Rice, hot 1 pot spoon
- Chicken/Vegetable Mixture
- Cheddar Cheese (optional)
Place flour tortilla on clean cutting board, spread your beans, followed by rice, sautéed chicken/vegetable mixture topped with cheese, roll close and place in a hot oven for 3 minutes on stainless steel pan or in a microwave oven for 1 minute or until hot to the touch.
December 1st was a big night for Hamanasi as 3 of our staff members competed in the Belize Tourism Board’s “Taste of Belize” event held in the Cayo District. This competition determines the best chef, cake decorator and bartender in Belize. Hamanasi’s chefs took home 2 of the coveted prizes and our bartender came in second! The Minister of Tourism and Culture, Hon. Manuel Heredia opened the event, which consisted of 3 different competitions, Cake Decorating, Bartending and Master Chef for 2012. The evening kicked off with Hamanasi’s very own Executive Chef Sheridan Polanco creating an absolute masterpiece. The cake, which had a Mayan theme in honor of Maya 2012, took her just under 3 hours to decorate and won her the title of Belize’s Cake Decorator of the Year. Her inspiration was the Mayan chocolate fruit also known as “Black Sapote” which she tied into the whole story of the Mayan calendar and the history of the Mayan traditions here in Belize. Yum!! (Chef Sheridan image courtesy of San Ignacio Hotel)
The second event featured three bartenders competing for the title of Belize’s Top Bartender. Hamanasi’s “mixologist” Mark Jacobs invented 3 outstanding cocktails. The first was a Belizean Beauty, second was The Energizer and finally he wowed the crowd with his Monkey Business Creation. The final challenge was a mystery box in which he only had a few minutes to create a drink with Craboo Cream and Traveller Bitters. The result was the tangy Belizean Stinger. Mark earned second place in the competition!
The third and final event saw chefs countrywide going head to head for the title of Master Chef. The challenge: cook three meals with four mystery ingredients in one hour. After preparing a full meal made with all the mystery ingredients the panel of four judges chose Hamanasi Chef Marcia Nuñez as Belize’s Master Chef for 2012! The first elimination round was an appetizer, where Chef Marcia made a Zucchini & Sardine fritter sprinkled with a watermelon salsa. The second challenge was the main entrée. This time she created a delicious pan-fried pork chop and hibiscus cilantro potatoes drizzled with a papaya, cashew & white wine sauce. This put her into the top two ending the final challenge with dessert. This time Chef Marcia made a bacon, peanut & cream cheese wrap served with a stout reduction. Chef Marcia exclaimed, “I was so happy to win! I enjoy cooking and love to experiment with food and create new dishes filled with flavour.” And we love to eat your food, Marcia! Well done. (Chef Marcia and Bartender Mark images courtesy of The San Pedro Sun)
Hamanasi congratulates Chef Marcia, Chef Sheridan and Bartender Mark for competing well in Taste of Belize 2012. We hope to share their delicious creations with you!