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In this first episode of Our People, Food, and Culture, Chef Sean Kuylen travels to Toledo, a region that offers much more than meets the eye. Learn more about various attractions, East Indian culture, and traditional Cuisine. Catch the second episode at 4:00 p.m. today on the BTB Facebook page and YouTube Channel.



In this second episode of Our People, Food, and Culture, we travel to Forest Home, Belize's Yellow Ginger Capital, where Ms. Anna Ranguy and Ms. Olive Woodye prepare a traditional East Indian dish of cohune cabbage, badu leaf and smoked pork, dahl roti and more!


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In this week's episodes of Our People, Food, and Culture, we travel to the Belize District! Enriched with history, tradition, and wildlife, the region is home to many hidden gems and tasty fire hearth Kriol cuisine.

Tune in on Wednesdays and Thursdays at 7:00 p.m. on the National Channel and the Belize Hotel Association Channel, and at 7:30 p.m. on Channel 5, and Fridays on Love TV at 7:30 p.m. Episodes will also premiere on Thursdays on the Belize Tourism Board Facebook and YouTube Channel.



In this episode of Our People, Food, and Culture, discover some of the popular attractions and experiences in the Belize District. Travel to historic Gales Point Manatee and learn about the traditional Sambai dance and then to Flowers Bank to learn about the making of two popular Kriol desserts. Tune in to part 2 at 4:00 p.m. on the BTB Facebook page and the Travel Belize YouTube Channel


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IIn this episode of Our People, Food, and Culture, Chef Sean Kuylen dives deeper into the traditional flavors of two Belizean favorites- coconut tart and sweet potato pudding. Ms. Dorla Rhaburn from Flowers Bank Village shares how to make these must-try Kriol desserts fire hearth style!


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In this episode of Our People, Food, and Culture, we learn about the Cayo District's many natural wonders and its Yucatec Maya heritage through the celebration of Los Finados.



In this second episode of Our People, Food, and Culture, featuring the Cayo District, Chef Sean learns to prepare Ix'pasha and Bollos de Ix'pelon. Ms. Jenny Martinez shows us how these traditional foods are specially made for the Finados celebration held each November.


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In this episode of Our People, Food, and Culture, we explore the Stann Creek district's hidden gems and the Garifuna culture. From sandy beaches to nature parks, lively performances, and savory cuisine, there is much that this destination has to offer.


In this second episode of our People, Food, and Culture featuring the Stann Creek district, we learn more about Garifuna cuisine! Take a journey with us to Hopkins Village, where Ms. Desiree Drysdale shows us how to prepare the rich cassava-based porridge known as sahou, and Ms. Sarita Martinez shows us how to properly wrap the dani, a delicious dessert also made from cassava.

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In this episode of Our People, Food, and Culture we learn more about the attractions of Corozal Town and the traditions and customs surrounding the making of the white relleno, a delicious Mestizo dish.


Have you tried white relleno before? In this second episode of Our People, Food, and Culture featuring Corozal, we take a closer look at the steps for making this special dish. Mrs. Dahlia Castillo and Chef Angel show Chef Sean the meticulous process and tasty ingredients that gives this northern delicacy its rich, savory flavour.

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Our People, Food, and Culture - Caye Caulker
As one of Belize's most visited destinations, Caye Caulker is renowned for its marine activities and "go-slow" vibe. In this episode of Our People, Food, and Culture, Chef Sean explores the island's popular attractions, swims with turtles and sharks, and learns more about sustainable stone crab fishing.


Our People, Food, and Culture - Caye Caulker episode 2
Calling all seafood lovers! In this second episode of Our People, Food, and Culture, we take a closer look at Caye Caulker's island life. Ms. Ismelda Rosado shows us how to make a delicious fisherman's seafood soup filled with all our favorites. The end result is a rich, hearty soup served with the approval of Chef Sean Kuylen.


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