En el número de diciembre de la revista SOY CARIBE se publica mi reportaje "La isla bonita de Belice" donde describo las virtudes de la isla de San Pedro de BELICE, cantadas ya por Madonna como Isla Bonita y donde la calma, el buceo y la buena gastronomía invitan a relajarse. Bañada por el sol y suavizada por la brisa, la Isla de San Pedro (O cayo Ambergris) no es solo una isla paradisíaca frecuentada por famosos buscando el anonimato y el relax, sino una base perfecta para conocer el segundo arrecife coralino más grande del mundo y una parte de Belice llena de cultura, diversión, deporte y a la vez calma y disfrute. Aquí las prisas están prohibidas y los coches de motor también.
En el número especial de julio de la revista SOY CARIBE, titulado "Experiencias únicas en el Caribe" publico el artículo "De Viaje al Caribe", el primero de una serie de reportajes donde iré explicando mis viajes por los países del Caribe: CUBA, COSTA RICA, PANAMÁ, COLOMBIA, MÉXICO, BELICE,...
Fry jacks are a staple in Belizean cuisine: delicious golden and crumbly fried dough. They are very similar to the New Orleans beignet, fried bread, and to Latin American sopapillas (alternately spelled sopaipilla), which are made with flour tortillas, and often topped with cinnamon, honey and whipped cream. Sometimes the fry jack is called the beignet without the powdered sugar, since they are typically topped with either honey or jam, or served as a breakfast food with savory accompaniments like beans, bacon and eggs.
Basic fry jacks are made from simple recipes that combine shortening, flour, water, salt and baking powder. The dough is then quickly fried in hot oil, which causes the dough to rise slightly, and produces a crunchy, crispy, golden brown rectangle or triangle. When sopapillas are made, tortillas may be sliced, or they may be fried whole, with the tortilla becoming puffy and crispy as it cooks in the hot oil.
Also Known As: fry bread, beignets, sopapillas, fried dough
Ingredients:
• 750g of sieved flour
• 1 tblsps shortening
• 375ml Water or 1 cup
• Salt to taste
How to cook it:
Add sifted flour, baking powder and salt together. Fold in the shortening. Add the water gradually until the dough is the right consistency (not sticky but soft) Knead dough and separate into pieces and shape into balls. Roll the balls flat and fry until golden brown. Serve with savoury dishes or with golden syrup.
A population of mixed origin incorporating cultural elements of indigenous Caribbean and African groups, the Garifuna settled along the Atlantic coast of Central America after being forced to flee from the Caribbean island of Saint Vincent in the eighteenth century. Today, Garifuna communities mainly live in Honduras, Guatemala, Nicaragua and Belize.
The Garifuna language belongs to the Arawakan group of languages and has survived centuries of discrimination and linguistic domination. It is rich in tales (úraga) originally recited during wakes or large gatherings.The melodies bring together African and Amerindian elements, and the texts are a veritable repository of the history and traditional knowledge of the Garifuna, such as cassava-growing, fishing, canoe-building and the construction of baked mud houses. There is also a considerable amount of satire in these songs, which are accompanied by various drums and dances, which the spectators may join in.
These traditions are still very important to the life and survival of the Garifuna people. The elders are the ones who maintain many of the ceremonies, festivals and oral traditions. However, economic migration, discrimination and the complete absence of the Garifuna language from the school system are endangering its survival. Although the language is still widely spoken, it is now taught in only one village.
Inscribed in 2008 on the Representative List of the Intangible Cultural Heritage of Humanity (originally proclaimed in 2001)
