Food of the Gods:Vegetarian Cooking in Belize
SynopsisPlot
Whether you begin your days with a sweet Sapodilla Pancake or dine with a spicy Curry Shrimp or a tart Fish Ceviche, the vegetables, grains, fruits and spices in these recipes are blended in innovative ways into healthy and appetising dishes to suit every occasion and satisfy every taste bud. These recipes will bring you closer to the Earth, will encourage you to try foods you might normally bypass, and will move you to treasure the land and sea that produce such a rich bounty. Think vegetarian, Food of the Gods with a Belizean flare. We know you will enjoy the experience!
Story
About this book
Rosita Arvigo is a herbalist long based in western Belize, where she studied traditional Maya plant medicine. Food of the Gods gathers recipes she collected across many years of cooking with local ingredients. The book follows vegetarian principles broadly rather than strictly, since seafood dishes such as curry shrimp and fish ceviche appear beside preparations built only from plants.
The ingredients come from what Belize provides: vegetables, grains, fruits, and spices from a small country on the Caribbean coast bordered by Mexico and Guatemala. A sapodilla pancake, for instance, uses the soft brown fruit of a tree native to Central America, the same species once tapped for chicle, the sap used in early chewing gum.
Arvigo's stated aim is practical and also about attention: the recipes encourage cooks to try foods they might usually pass over, and to value the land and sea that supply them. Dishes are arranged for different moments, from early morning to spicier evening meals, so the collection works as a guide to Belizean produce on the table.
