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
Emilio Nathaniel Thomas was born, and lives in Dangriga, Belize. He is a talented singer-songwriter who has been performing Paranda music for 13 years.
Paranda is both a rhythm and a genre of music, its the music of the Garifuna people and its performed solely on acoustic instruments, namely the guitar, Garifuna drums, shakers, and turtle shells.
Emilio is passionate about keeping this style of music alive, and this comes through in his performance. Much of what he sings has been written himself, he says “my music is about togetherness and awareness of the goodness in life!” Its telling a folklore story which usually has a moral. His favorite song to sing is Yurumeina “because it reminds me of where I came from and how far I can go, by just believing, you can make it happen.”
His biggest musical inspiration is Aurelio Martinez, aka Aurelio, a well known Garifuna musician from Honduras, with roots in Garifuna culture.
Affectionately known as “Sasamu Garifuna” which means “wise”, one of his biggest accomplishments was touring through Europe in 2014 with the Garifuna Collectives, they performed in 10 countries over a period of 2 months.
In 2013 Emilio, had graduated from college and had been teaching music for almost 2 years when he decided to give everything up – why….? Because he needed to find his true self, the 6 months spent alone, played an instrumental role in shaping who he is as an artist and as an individual today. “I needed to take some time off to find my identity”. Emilio is seen as the next Paranda Icon in Belize, but with so many different opportunities coming his way he is still incredibly dedicated to his kids at Dellie Acadamy.
He is driven by his music, takes pride in his building his craft, loves sharing with others and learning more each day. In the future he would like to be touring different countries, sharing his music, culture and country with the rest of the world. But for now you can see Emilio every Sunday night, performing his favorite songs right here at Hamanasi from 6.30pm to 9.30pm.
“You have made our stay amazing in so many ways! Every detail from friendly service to a warm smile. Perfect!”
Kevin and Brenda Walker, Boynton Beach, FL
“This place is top notch. Wonderful people, accommodations and beautiful scenery. This ranks at the top of my vacations – just keep up the great work, I will return.”
Jon and Marissa Palmer, San Antonio TX
“Felt like we were at the Ritz Carlton. Every need was anticipated and taken care of before we even asked.”
Kathryn and Mitch Drew, Rye, NH
“What a perfect experience. Perfect balance of reef and jungle.”
Laura and John Little, Cambridge, MA
“LOVE that you are eco-friendly, that was a big reason we booked here. Great that you are expanding to solar, water collection, etc.
Jennifer and Scott Bullard, Truckee, CA
“You guys have a wonderful resort with the perfect mix of adventure and relaxation. I wouldn’t change a thing.”
Tyler and Kendal McCarty, West End, NC
“We loved how everything was! Keep doing what you are doing!
Riley and Catherine Weaver, Glenn Allen, MS
“You guys do an awesome job greeting people and knowing their names. Love their efforts and programs in place for composting and recycling.”
Jacob Hardi and Family, Camarillo, CA
“Everyone was friendly, all made me feel at home.”
Judy Cowan, Boynton Beach, FL
“I didn’t realize all the eco-friendly efforts of Hamanasi but loved reading and hearing about. The gardens all impressive, you have inspired me to be more eco-friendly. I love the water bottle concept. The citrus basil water was so yummy.”
Krista Laperle, Worthington, OH
“Keep getting feedback from your guests and holding yourself to the highest standard. There is a reason your resort is the best! Great service all around.”
Ariel and Jamie Dalton, Hunting Beach, CA
“You have done a great job. You mastered the resort/excursion/relaxation vacation experience. We were extremely impressed how everyone made efforts to know our names. How special you exceed expectations!”
Amy Bender, Forthworth, TX
“There was nothing we would have changed. Hamanasi made our honeymoon the best we could have imagined. Thank you!
Megan & Steven Reese, Rio Osso, CA
“Hard to improve on perfection. We are in the travel and service industry and we know how difficult it is to achieve what you have here at Hamanasi!”
Blane & Stephanie Henderson, Elmhurst, IL
“We were totally impressed by this resort but the eco-friendliness of this resort took it to the highest. You are doing the best, keep on doing it.”
Zahra Boostani, Moraga, CA
“It is nice to see the resort taking steps to protect the environment. It is definitely the most eco-friendly resort/hotel we have every stayed at.”
Ed and Casey Steinmetz,
“Keep doing what you are doing! We don’t want to go home.”
Stephanie Price, Philadelphia, PA
“I believe other resorts can learn from Hamanasi’s management and over all style.”
Ken and Kelly Miller, Lufkin, TX
“I honestly could not think of any way you could improve the service. I always appreciate a facility that someway encourages water conservation.”
Mark Richardson, Austin, TX
“Love it like it is. Wonderful to involve staff in community service.”
Robbie & Ronnie McGill, Queen Creek, AZ
“Thanks for a great time. I love Hamanasi! Love all the “green” touches. I learned how to green at home in many ways.”
Greg & Kathie Horman, Poway, CA
“You guys are super! We felt such wonderful hospitality.”
Bill & Tammy Woods, Stillwater, OK
Pascal & Caroline Fragniere, Switzerland
“We loved our stay and Hamanasi’s little touches that make it feel extra special. The private dinner, the massage package, the adorable ways the napkins are folded. Wonderful service and a beautiful resort!”
Ann & Grant Fraistat, College Park, MD
“Keep doing what you’re doing! Thank you for a wonderful trip. I really applaud all your attention to detail on the green efforts and education. Really makes the resort stand out and puts you at the trip of the list for a return trip.”
Shelly & Miguel Gorordo, Saint Petersburg, FL
Garifuna Cooking Class
Our Garifuna Culture has been proclaimed as an intangible heritage of humanity! Join us as we introduce to you the full Garifuna cultural experience from dressing in a Garifuna traditional outfit to exploring the foods through this cooking lesson.
Hudut is the popular Garifuna dish which you will learn to cook from scratch. It is comprised of green and ripe mashed plantains called “Fu Fu” and a coconut fish stew.
While the food is cooking you will tour a Garifuna Gallery and your host will explain and describe some of the Garinagu artifacts that have been collected throughout these years.
In addition to the Garifuna culinary wonders, enjoy the pulsating rhythm of the Garifuna Drums. Be one with Belize while learning how to drum, dance and sing with friendly & professional indigenous people.
This tour will introduce you to the culture, history and traditions of this unique Garifuna fishing village.
This last year as been an amazing year for Hamanasi, we have met many new people and made many new friends. We have grown as a company and as a family, with a few new faces joining our wonderful team.
Hamanasi is built on our love for the beautiful environment that surrounds us, and we passionately try to be as sustainable as possible every day. Many of our guests will come to visit us with an understanding of the importance of preserving our natural environment, but they also come with an understanding that without our community, we would not exist. Each year we support the continued education of the children from Hopkins, but also from the surrounding communities of Silk Grass, Sittee River and Maya Center. Our education fund helps to provide financial assistance for families for schooling, but the generous donations of school supplies, crayons, pens, pencils, writing books, arts supplies, backpacks, means that the children can go to school with all the things they will need to start the school year right.
We have also supported the continued efforts of the Hopkins Belize Humane Society for many years, and will continue for many into the future. The clinics, supported by volunteer veterinarians both local and international has provided the communities of Stann Creek with free spay and neuter clinics as well as low cost clinics for other surgeries. The HBHS work tirelessly within the community providing education for people with pets on how best to care for them, with very few resources. This is why the donations that we receive from guests such as leashes and collars, flea treatments, pet treats, toys, all items that seem so small, mean so much to our communities.
Throughout the year we have been able to give out these donations to the HBHS, and to the children, especially at events such as the Kite Fest, the Easter Fest and the Hopkins Day Fest. Our big end of year celebration was to take over 100 backpacks, each over flowing with school supplies, to the schools to be able to help the children of less fortunate families.
Our donations this year totaled just over 510lbs, which is nearly 100lbs more than last year, and this is all because of the generosity of our guests. We cannot thank everyone enough for what they have given to Hopkins and the surrounding communities.
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
“The customer service at Hamanasi was 5 star. Everyone made us feel important and it felt homey. Everyone new our names.”
Julie Schenk, Crownsville, MA
“Excellent hosts! Our stay with you was wonderful – exceeded our expectations. Fabulous resort and country.”
Sue and Simon Byers, New Zealand
“There is nowhere else in the world where we have had such incredible, friendly, efficient service.”
Len and Tina Brooks, Canada
“Keep doing what you are doing – your service is wonderful! Love the personal service and attention to detail. Everything is well organized.
Kathryn Lupacchino, Kokomo, IN
“Everyone here is amazing! We were blown away with how well you took care of us. Thank you!”
Robyn Gibb, Scarborough, OT
“Perfect balance with nature! Continue what you are doing!
Chris Makowski, Coconut Creek, FL
“Keep doing everything that you are doing! We have travelled to 30+ countries and this is by far the best hospitality!”
Tim Keeler and Sarah Pope, San Francisco, CA
“Many places claim the eco-package but Hamanasi actually seems to follow through and do a number of environmental friendly things.
Anne Jake and Seth Newsome, Albuquerque, NM
“You are so dialed in.”
Ken and Rachel, Denver, CO
“Completely stellar from Check in to check out!”
Dan and Glenn Wood, CockeysVille, MD
“Stay the same and don’t lose your personal touch by expanding too much. Thank you!”
Brad and Kayla Wills, Wichita, CS
“Everything was beyond our expectations and enjoyed every minute! Thank you so much for your fantastic effort!”
Vanessa Balwick, Houston, TX
“Everyone is outstanding at what they do here. We had a great experience. Eco-friendly efforts impressive and inspiring. We’ll adopt some of these practices as well! So good to see efforts such as these, very important.”
Connor Looning, White Sand Cove, BZ
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.
“You exceeded our expectations!”
Kristi Shaffer and Family, Arvada, CO
“Everyone was really wonderful. We loved that staff members knew our names. This was truly an amazing adventure. We are so sad to leave and are trying to figure out when we can come visit again.”
Berkoff Family, Flowertown, PA
“We could not believe the efficiency of the total operation!”
John and Trixie Miller, Cape Charles, VA
“Whole trip was excellent – many thanks for everything!”
Alex Bradley, New York, NY
“We have never met anyone here that wasn’t super friendly and accommodating. Have traveled a lot to many places and you are still our very favorite.”
The Dunhams, San Carlos, CA
“Everyone we came into contact with made our stay enjoyable. Every single person was friendly, helpful and courteous. Staff was always willing to take care of whatever we needed.”
Becky and Jim Bryan, Amarillo, TX
“Keep up the great work! Staff was extremely friendly and helpful all week.”
Matt Owen, Canandaigua, NY
“Hamanasi staff have set the bar for world class service standards while maintaining an intimate communication and style – please keep that strong combination.”
Tina Olfson, Valrico, FL
“We appreciate that Hamanasi is able to provide exceptional experience for visitors while working to maintain the wonder of Belize.”
David & Cindi Bougher, Moundsville, WV
“Everything is fantastic – just keep doing what you’re doing. We love Hamanasi!”
Brian and Jessica Gray, Pflugerville, TX
“Everyone was so very friendly and helpful! Everyone excels at their job! Everything was perfect.”
Lissie Girard, North Chester Field, VA
“It’s perfect! Just the right touch, warm and friendly and not obsequious.”
Betsy Pugh, New York, NY