AmbergrisCaye.com Home Forums The Cayes Ambergris Caye How easy is it to EAT healthily in A. Caye?

Harriette, I have to agree with the chicken......so far superior to anything in the US.....the flavor incredible!

the chicken is even better when grilled with coconut husks instead of charcoal....mmmmm

Ah. I hope, as a Canadian posting on a Belize message board, that I can be forgiven for thinking FDA was a supplement along the lines of CLA, EFA, MSM etc.

I say get your bread from Mattieu's Delicatessen. He makes a few different really hearty loaves (they vary by the day) that are absolutely fabulous.

...and I have never been served whole grain rice, whole wheat pasta or ww tortillas in any restaurant or from any vendor in San Pedro. They are invariably white. I looked for whole rice in the grocery stores last January and couldn't find any. At the time, I was told that Lagniappe Provisioning could get it for me but I didn't follow up.

Would someone pronounce this for me plez. Pho ne tic ly.
Lagniappe

Lan yap

Thanks Jesse

Thanks Jesse. Again because I'm Canadian, I was reading it with a French accent - la knee ap ...almost as it it had a spanish '�'.

OK - so since I didn't go into the SAGA cook-off last night I'll tell you my secret to DELICIOUS chicken.

PLANO CHICKEN

Use a wire brush and scrub the grill thoroughly.
Spray grill (not the bird) with PAM or equivalent

1 fresh whole chicken (no more than 5 lbs. and 4 is better)
Preheat BBQ for at least 10 minutes. Mine has a temperature gauge and I wait until it is at the top (500°)

Wash the chicken inside and out and do what ever you want with the (most of the time) ONE chicken foot. I often wonder where the other one went.

Place the chicken breast down away from direct flame and close lid.
After 15 minutes turn chicken over and again close lid.
After another 15 minutes the skin should be very crisp and brown.
Wiggle a leg to check for doneness.

In the kitchen pull gently on a leg. If chicken is done the leg should fall off and the juices run out. You will be able to pull chicken apart with your bare hands or use a couple of forks.

What you will taste is just plain old chicken. Here in Belize it is delicious.

So thats why I get 3 feet!

So, Harriette, thats so easy! Im going to do it!
I have one like that too.
Easy lemon chicken, so in Belize substitute two limes (not Caye limes, but there is a way to do that too), for each lemon.
Get your stock pot out, and fill it halfway, or however much that would cover your chicken if you jammed it down.
Bring water to a boil.
In the time you are waiting for water to boil, squeeze the juice of two big lemons (four limes) into the water.
Salt and pepper the chicken, and rub two garlic cloves all over the chicken.
Stuff the lemons (limes )and the garlics in the chicken.
Dump the chicken in the boiling water, when the water comes to a boil again, let it boil for 10 minutes. Slam on on the lid.
Turn off the heat, and let is sit for an hour, or however long...it's a hot country dish..til lunch or dinner.
Pull out the chicken....use it for whatever you want.
Save the broth, and use it when you want.
You can embellish with herbs (putting them in the chicken.
And of course