It has been a tough winter for much of the US. So many winter storms. So much snow. So much cold. So when Peggy chose BELIZE for our March travels it was a GREAT pick.
Peggy’s Pick so we will start with her…
…Belizean Red Beans and Rice – made with Coconut milk which Peggy said made the rice extra creamy. She followed the rice dish with…
Bread Pudding also made with Coconut milk. I bet that was tasty. Bread pudding is one of my faves so I will have to try it this way!! Peggy also started the meal with a cocktail, but you will have to visit Pantry Revisted to find out what it was!!
Stephanie also visited Belize with us. On her table was Belizean Stewed Chicken
That looks wonderful!! Stephanie said the sauce was so flavorful. What made this dish different than the usual stewed chicken – the seasonings!! But if you want to know what they were – go visit Stephanie!!
Margaret made Powder Buns
Made with coconut, she said they are cross between a scone and a biscuit. And just as tasty!!
Thanks, y’all for traveling with us this month.
Next month – ISRAEL!!
It is starting to turn cooler outside. In fact the snow is already falling in some areas. Including where some of our ‘Travelers’ live. So this might just be a good time to travel to the sunshine and beaches and beautiful waters of the Pacific and visit Tonga.
Stephanie chose our destination for October because
we have a lot of Tongan friends and church acquaintances in our neighborhood. I have grown to love the Polynesian culture, including and especially the food!
so We will start with her…
Lu Pulu, which is a made with corned beef and veggies, is commonly cooked in an earthen oven and wrapped in taro leaves.
But Steph did just fine on the stove top without the leaves since she didn’t have them. Actually, she didn’t have a kitchen either, so Way to Go!
Peggy made Tonga Toast
Her Tonga toast was made with Banana Bread and Banana Pudding layered between the slices. Bananas are right up there with coconut in Tonga.
There is a lot of tropical fruit on Tonga so Kayte gave us our fruit dish….
Papaya with Coconut Cream Sauce
Kayte’s was probably the simplist recipe even tho she had to sub tinfoil for banana leaves. Imagine that!
Following the coconut theme is .. well, everybody else. Seems coconut is VERY popular in Tonga.
From Rebecca we have Tongan Coconut Quick Bread which Rebecca made even better by using Vanilla Pods/Seeds from Tonga. She is the ONLY one I know who would actually HAVE Tongan Vanilla. Her loaves are lovely and full of coconut flavor.
Also using Coconut is Margaret with her
FaiKaKai (Coconut-Caramel Dumplings)
These are simple little dumplings with practically no flavor until you cover them with a coconut caramel and sprinkle with Coconut. Big difference. And then, because she had some caramel left over and a pile of sweet potatoes she also added
Sweet potatoes in Caramel Sauce.
Both are very very sweet, but very very tasy and very very easy to put together.
We hope you have enjoyed your visit to Exotic Tonga. You can find the recipes on their blogs.
November finds us at the other side of the world in POLAND! Why don’t you make a Polish dish and leave a comment below. We would love to add you to our World Tour.