this issue of BELIZEmagazine.com our food editor and roving restaurant
reporter travelled to Ambergris Caye where he hoped to connect
with famed chef Jennie Staines for a real treat. Unfortunately
Jennie, owner of the "Caliente" Restaurant which is
located at the beach in the Spindrift Hotel, smack downtown San
Pedro, was bound to her home due to a broken leg.
you need to prepare:
snapper fillet, dice in one inch cubes
4 green plantains or green bananas - thin slices
6 cups coconut milk
¼ lb coco, ½" cubes
¼ lb cassava, ½" cubes
1 small onion, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
salt and black pepper
her broken leg Jennie was kind enough to give away one of her
secret recipes for a real Belizean dish - Belizean Fish Cere.
This dish is very popular on the islands and in the southern
part of Belize.
this is how Jennie recommends to prepare the Cere:
a 3 qt sauce pan add oil and sautee onion and plantains for about
3 minutes on low heat. Add coco, cassava and half of coconut milk,
cook until veggies are tender. Add fish and the other half of
the coconut milk, stir properly, season with salt and black pepper
to taste. Cook for five more minutes or until fish is cooked.
Serve with rice.
milk can be found in Asian and Latino Super Markets, cassava is
also known as yuca, coco is the spanish macal. If you cannot find
coco and cassava, it is excellent with just plantins."